Not sure if you remember or not – but four times a year I have the task of planning and cooking for our church’s elder led prayer dinner – I love it. Its a fun challenge (even if I do get a little freaked out right before). And this time around, I’ve started really early. I’m in charge of the June dinner – and I’m making lasagna, salad, bread and chocolate cake… but not just any chocolate cake – flour-less chocolate cake. (Well, there is one tablespoon of flour.) And here is the best part – this cake freezes well. I mean, it freezes really well. In fact, it gets better after its been frozen and then thawed. So I’m making a few cakes a week up until June so that I have enough cake for 250 people. So when June comes around – and I know it will come around faster than I’m ready for – I won’t be stressed out balancing baking in a hot kitchen covered in chocolate and boiling giant noodles for lasagna.
I love this cake – its dense and simple and delicious… and it is easy! Super easy! And it doesn’t require anything crazy… for real.
Flour-less Chocolate Cake
7 ounces bittersweet chocolate cake, finely chopped
1 3/4 sticks of unsalted butter cut into 1/2 inch cubes
1 cup plus 2 tsp granulated sugar
5 large eggs
1 tbsp unbleached all purpose flour
1 tsp kosher salt
1 tsp vanilla
Preheat the oven to 375 F. Prep an 8in cake pan with non stick spray and line with parchment paper – spray the parchment paper also. Put the chocolate and butter into a microwave safe bowl and microwave for 30 seconds at a time, stirring often, until smooth. Add the chocolate butter mixture to the sugar, salt, and vanilla. Set aside for 5 minutes to cool. After 5 minutes, add your eggs one at a time, mixing well after each addition. Add the flour and mix until the batter looks dark and silky. Pour into the pan and bake for 30 minutes. The cake is done when the center is slightly jiggly if jiggly at all.