You know, some times it’s really difficult to fid the words to describe a dish. If you’ve followed me for a while, you know that I’m not a choc-a-holic, but I can definitely appreciate a dessert with a personality as big as mine. This Flourless Chocolate Cake is so rich and decadent it left me speechless (if you can believe that). The fact that there is no flour involved in this cake means it is dense and rich. That’s not a bad thing. The richness kinda keeps you from overdoing it. This cake has to have whipped cream or ice cream to help with the richness. But man is it worth it!
My recipe includes (or suggests), adding a liqueur. I used Grand Marnier and it provided a beautiful backdrop of flavor. The chocolate is so rich, having the subtle flavor of a liqueur is a pleasant addition. The next time I make this cake, I think I’m going to use Amaretto. Amaretto and Chocolate together sound absolutely perfect.
Make this cake, and be sure to tag #ChefLorious in your photos!
- 7 eggs
- 1 c sugar
- 2 ½ c bittersweet chocolate
- ½ cup butter 1 stick
- 2 T liqueur optional
- Preheat oven to 325 degrees.
- Melt the chocolate either in the microwave oven (30 second intervals, stirring between each) or over a double boiler on the stove.
- Combine the eggs and sugar with a whisk until light yellow.
- Add the melted chocolate, melted butter and liqueur (if using) and stir well to combine.
- Pour the batter into a well greased spring form pan.
- Wrap the bottom of the pan with foil paper to prevent any water from leaking into the cake pan.
- Place the spring form pan (with the foil) in a large roasting dish, and fill the roasting dish halfway with hot water.
- Bake in the preheated oven for 35 – 40 minutes.
- Allow cake to cool briefly before removing from the spring form pan.
- Serve with whipped cream, ice cream, fresh berries, anything that makes you smile!