It’s September and that means back-to-school and work AND it also means a week of fantastic recipes. This week, desserts and easy weeknight dinners are on showcase. Today’s dessert feature is Fabulous & Flourless Chocolate Cake. Eight ingredients make this cake easy to prepare and it’s gluten-free! Bittersweet chocolate and cocoa powder pair with traditional cake goodness and extra eggs are added, along with and sour cream, to add density and creaminess. Place this cake on your menu this week and your family with thank you for it! Healthy and joyous eating!
Fabulous & Flourless Chocolate Cake (Recipe courtesy Real Simple.com)
- 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
- ¼ cup unsweetened cocoa powder, plus more for the pan
- 1 ¼ cups heavy cream
- 8 ounces bittersweet chocolate, chopped
- 5 large eggs
- 1 cup granulated sugar
- ½ cup crème fraîche or sour cream
- ¼ cup confectioners’ sugar, plus more for dusting
Heat oven to 350° F. Butter a 9-inch spring form pan and dust with cocoa powder.
In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.
Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with confectioners’ sugar and serve with the whipped cream. Serves 10.