(almost) flourless chocolate cake
In my family it is somewhat like Christmas; you wait for it all year long, dreaming expectantly of all sorts of sugary delights, talk to everyone you know about it on the phone in anticipation and finally visit several different stores to pick things up so that you are completely ready. And then the long-awaited day arrives and you have barely slept the night before – you wake up as early as possible and rush down the stairs. When you get there it feels too good to be true, like you must be dreaming and as you leave your car and step out onto that field, basket in hand – you think this might just be the best day of your life.
Pick-your-own strawberry time is here again and people all over our area are sporting red moustaches from all the delicious munching that goes on before those berries are weighed. Needless to say, there were two particulariy guilty babies who may have that moustache permanently inked onto their rediculous little faces due to a very successful first trip to the patch.
I thought that I would take this occasion to share one of my all-time favorite recipes with you. It is an(almost) flourless chocolate cake that has made the rounds even before I first discovered it at Orangette – and with minimal tweaking can also be a gluten-free flourless chocolate cake (if you want to be trendy, or healthy). It is always a crowd pleaser – and I promised some of my friends almost 6 months ago that I would post it – but with a limitless supply of fresh picked strawberries on deck it is simply divine. .
This is a very simple melt and stir recipe that takes me only about 10 minutes to get into the oven and always pleases everyone. The downside is that it is pretty chocolate heavy so while it is easy to make with a baby, it is not a good idea to feed to a baby. Somehow that does not bother me so much:)
7 ounces (200 grams) best-quality dark chocolate
7 ounces (200 grams) unsalted European-style butter (the high-butterfat kind, such as Lurpak or Beurre d’Isigny), cut into ½-inch cubes
1 1/3 cup (250 grams) granulated sugar
5 large eggs
1 Tbs unbleached all-purpose flour
Preheat the oven to 375 and then butter and line a peice of parchment cut to cover the bottom of an eight-inch cake pan.
Melt the chocolate and the butter, then stir in the sugar. After a moment for the chocolate to cool add the eggs one at a time stirring after each addition. Then add the flour, or half as much arrowroot flour to be gluten-free.
Bake for around 25 minutes – the top should be crackly and it should not wobble too much. The time is not always exactly the same so decide how gooey you like it! After the cake has cooled for 10 minutes flip it onto a plate covered with aluminum foil and then back onto its bottom side on another plate.
Serve with fresh strawberries and whipped cream.
Note: I posted this by mistake but the post is not yet done…cake pictures to follow in the next 24 hours as today’s cake is still in the oven and we need to show all the delicious fresh berries in the picture!!!