This recipe comes courtesy of Grandma Mo — clipped from the newspaper and sent in her most recent batch of recipes. I saw it and knew immediately it had to be the next recipe I try. This dessert is from a restaurant that my family frequents in a nearby town called The Union House. The Union House named this dessert Death by Chocolate; however, since I already have a Death by Chocolate Cake on this blog, I appropriately renamed the recipe Flourless Chocolate Cake since it’s devoid of flour.
This recipe is extremely easy to follow and make. I can definitely see making it over and over and over again. It was so easy, I already have the recipe memorized after having made it once.
- 1 c. or two sticks of butter
- 1 11.5-oz bag of bittersweet chocolate pieces (I used Gihrardelli)
- 1 ½ c. granulated sugar
- ¾ c. cocoa powder, sifted
- 6 eggs
- Preheat oven to 350 degrees. Grease a 10-inch round spring-form pan. Line the bottom with parchment paper.
- Melt butter and bittersweet chocolate in a heavy saucepan on the stove over low heat. Stir until incorporated and set aside to cool slightly.
- Sift cocoa powder into a large mixing bowl. Stir in sugar. With a wooden spoon or wire whisk, incorporate eggs one at a time into the dry mixture. Add the melted chocolate mixture.
- Pour batter into prepared pan. Bake the cake for 30 to 35 minutes or until the middle starts to get firm. The cake will firm up when it cools. Cool completely and store in the refrigerator. When ready to serve cut into wedges. Garnish with sifted powdered sugar, whip cream, or pureed raspberry; if desired.
From first glance, this dessert looks like a brownie. But when you cut into it the filling is rich and fudgy. Dense, but not cake-like. I ate a few bites sans any type of garnish and I felt it was missing something, but I wasn’t quite sure what. Perhaps some whip cream.
Very rich. Very chocolate-y. A few bites go a long way! Thanks for the recipe, Grandma Mo!