I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
For the past year or so I’ve been attempting to eat more grain free because, apparently my body hates gluten. I detoxed for a month and whaddya know?! I’m actually intolerant! Crazy. At first I was kind of sad because I am a die hard carb lover – bread, cakes, cookies, you name it and I love it. Especially when it is a vehicle for anything chocolate.
But as I have discovered, going grain free doesn’t mean you have to do without. And it certainly doesn’t mean you have to do without the yummy chocolatey baked goods that I love so much. Enter this week’s recip – Flourless Chocolate Cake. No joke, I wouldn’t trade this cake for any flour filled creation if you paid me to. It is THAT good. It’s super decadent, dense, rich, and fudgy – all the makings of the perfect chocolate cake. And it’s so easy too! Literally you need like 9 ingredients and most of them I can guarantee you already have on hand. So go ahead, give it a try!
- 1 cup semi-sweet chocolate chips
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ¼ tsp. salt
- 1 tsp. espresso powder, optional (I highly recommend leaving this in, it really enhances the chocolate flavor)
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup good cocoa powder (Valrhona is worth the little extra you pay for it)
- Grease an 8" round cake pan and line it with parchment paper cut to size to fit into the bottom of the pan. Lay the parchment in the pan and also grease the parchment.
- Preheat the oven to 375 degrees Fahrenheit.
- Place the chocolate chips and butter into a micro-wave safe bowl. Heat the contents in 30 second increments until the butter is melted and the chips are soft.
- Stir until the chips melt completely and the butter is incorporated into the mixture.
- Now stir in the ¾ cup sugar, the salt, espresso powder and the vanilla. Stir until mixed.
- Now beat in the 3 large eggs, beating just until fully mixed and smooth.
- Finally, add the ½ cup cocoa powder and mix just to combine.
- Pour/spoon the batter into your prepared pan and place in the oven.
- Bake for 20 to 25 minutes, but take care not to over-bake. If you have an instant read thermometer, you do not want to bake the cake to more than 200 degrees. If you don't have the thermometer, the toothpick test will work just fine, but you want to make sure the toothpick has moist crumbs attached when pulled out.
- Cool the cake in the pan for 5 minutes, loosen the edges with a table knife if necessary and turn it out onto a serving plate.
- Serve and enjoy!