The holidays are a crazy- busy time for all of us. I find that as I get older, I try to say no to some things, so that the things I do end up doing, have meaning. However, in the middle of all of this season, I have lots of clients and holiday parties, and other classes. Managing expectations is important.
I like having a few really good, go-to recipes for various occasions. This flourless chocolate cake cannot be beat. It is great for friends with a gluten allergy - and so easy, you can whip one up in minutes. I share this with you in the hopes to take a smidge of stress off of your dessert plates.
Recipe: Flourless Chocolate Cake – SO EASY and DELICIOUS!
1 cup semisweet chocolate, chopped (or use chips)
1⁄2 cup unsalted butter
3⁄4 cup granulated sugar
2 teaspoons espresso powder (oh so good- but optional)
3 large eggs
1⁄2 cup unsweetened cocoa powder
1-cup semisweet chocolate (or chips)
1⁄2-cup heavy cream
1⁄4 cup sliced almonds, toasted (optional)
Preheat 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 pan (I sprayed the whole pan with flour Pam).
To make cake: heat the chocolate and butter in microwave, stirring until mixture is melted and smooth.
Add the sugar, salt and espresso powder.
Add eggs, beating briefly until smooth.
Add cocoa powder and mix just to combine.
Spoon batter into prepared pan.
Bake cake for 25 minutes; the top will have formed a thin crust.
Remove from oven and cool in the pan for 5 minutes.
Loosen the edges of the cake from the pan, and turn it out onto a serving plate.
Allow cake to cool completely before glazing.
Heat chocolate and cream in microwave, stirring until chocolate melting and mixture is completely smooth.
Spoon glaze over the cake, spreading it to drip over the sides a bit.
Garnish with toasted almonds if desired.
Allow glaze to set for several hours before serving cake.
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