Santa is Coming
It’s beginning to look a lot like Christmas 🎄.
We like a smaller (yet still beautiful) tree in our house because you don’t need to climb ladders to decorate it. Plus the dog is not intimidated by a huge contraption so we can be assured she’ll leave it alone.
I’m waiting for my kid to come home and spend the holidays with me. At least on some days. He’ll surely be gone a lot to meet up with friends and hit some hot spots in the city. I’m taking time off between Christmas and the New Year’s (the beauty of self employment). The whole glorious 8 days of doing nothing! I’m looking forward to sleeping in, cooking, baking, reading, watching movies, and maybe doing a couple outings with my kid.
I’ve decided that we’re going to offer Santa not cookies this year but a decadent chocolate cake. I’m sure he’ll love it! Who doesn’t love a chocolate cake?! And this one is flourless so it’s naturally gluten free. I don’t know about your Santa, but mine requires gluten free foods. So let’s get busy baking!
Miss Afina and I want to wish you a very happy and healthy holiday season, and may Santa bring you everything you’ve wished for!
What’s Cooking This Week
We’re making flourless chocolate cake this week. It may sound complicated, but it’s actually one of the easiest cakes to make. All you need is chocolate, cocoa powder, butter, eggs, sugar, and some flavorings. A chocolate ganache brings a little extra chocolate flavor but may be skipped. It stays in a fridge for awhile and can be safely frozen for later. It’s basically a foolproof dessert!
Flourless Chocolate Cake
This cake is super simple and is made from all the ingredients you probably already have. Make sure you’re using a good quality dark chocolate between 45-75%, depending how rich you want it.
Cool the cake completely before carefully removing it from the pan and out of the parchment paper.
Flourless Chocolate Cake
Equipment
- 1 7-8 inch cake pan
- 2 bowls
- 1 double boiler
- 1 standing mixer
- 1 spatula
Ingredients
- 1/2 cup butter unsalted, cut
- 6 oz dark chocolate chopped
- 3 eggs
- 1 egg yolk
- 3/4 cup sugar
- 1/3 cup cocoa powder
- 1 tsp vanilla
- 1 Tbsp cognac
- 1 tsp instant coffee powder
- 1/4 tsp salt
- 1/3 cup heavy cream ganache
- 6 oz dark chocolate ganache
Instructions
- Add cut butter and finely chopped chocolate to a large heat proof bowl. Microwave for 45 seconds, remove from the microwave and stir. Repeat the process until melted and smooth. Alternatively, melt in a double boiler over low heat.
- Allow the chocolate to cool slightly, then mix in the sugar.
- In a separate small bowl, mix together the eggs and additional egg yolk. Then whisk the eggs, cognac and vanilla into the chocolate mixture.
- Add the cocoa, instant coffee powder and salt into the chocolate mixture. Whisk together until just combined. Be careful not to over mix.
- Pour the batter into the prepared pan, lined with parchment paper.Bake at 375 degrees for about 25-30 minutes, or until the top is set and an inserted toothpick comes out clean.
- Cool the cake completely before carefully removing it from the pan and out of the parchment paper.
- Heat the cream until almost boiling – either in a double boiler over low heat or in the microwave in 30-second intervals.
- Pour the hot cream over the chopped chocolate. Let it sit for 3-5 minutes, then whisk until smooth. If the chocolate hasn’t completely melted, microwave for 30 seconds, then remove from the microwave and whisk until smooth. Repeat the process if needed.
- Pour the chocolate ganache on top of the cake and spread with a flat spatula or a knife.
- Decorate as desired or leave it plain.