This is a print preview of "If you like Chocolate, You will love this." recipe.

If you like Chocolate, You will love this. Recipe
by Comfy Cook

If you like Chocolate, You will love this.

Passover has come and gone but I still have some phenomenal recipes to share. This is one that I will probably make all year and it is certainly meant for all year. This is rich in chocolate flavor and a small bit satisfied me. It is still hard to believe, it has no flour in it.

Flourless Chocolate Cake from King Arthur's Flour

You will find many more photos at Our Krazy Kitchen.

Submitted this to Pennywise Platter Thursdays at the Nourishing Gourmet. Drop by and say, "hi".

Drop by Foodie Fridays and look around. Be prepared to stay there for a while.

While you are at it, Food on Fridays is a mighty fine place to visit.



Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

Add the sugar, salt, and espresso powder. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

To prepare the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth.

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

Yield: one 8" cake, 12 rich servings.