RICH CHOCOLATE BLISS!
While it indeed looks hard, it’s not too intimidating. You can melt the chocolate and butter in the microwave even! See? You can use a microwave, can’t you? You’ll beat the ingredients together and remember to add sugar. You’re using bittersweet chocolate and unsweetened cocoa powder which is going to taste awful if you don’t sugar it up! Honestly, I like things sweet so I was a little heavy-handed with my sugar pouring. And while this isn’t super sweet chocolate, it’s so super rich, like a decadent dessert you get at one of those fancy restaurants you go to when someone finally agrees to watch the kids.
It’s important to keep from overcooking this cake or else you will lose that amazing texture you’re going for. It should seem a little wet when you take it out. Now with the glaze, you’ll need to refrigerate the cake for a long time first. Do it overnight if you can. Then you’ll pour your warm glaze over the chilled cake. Cut it easier by using a hot knife. Follow the tips in the linked post on how to heat up your knife just right and slice yourself off a piece so you can fall into the chocolate abyss too.
I found this dreamy chocolate recipe on the Fine Cooking blog. Click the link below to see the blog and full recipe for this Flourless Chocolate Cake.
CLICK HERE FOR RECIPE
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