Thursday, September 5, 2013

52 weeks of baking: 36 - flourless chocolate cake

Well, we're back to normal folks. Back to me basically just posting food. But it's dessert, y'all, and dessert is good. I promise I'll do something exciting outside of the kitchen soon. Maybe.

This week's baked adventure was a flourless chocolate espresso cake, from my girl Martha. Because I'm on a chocolate binge (isn't that my whole life?) and this recipe called out to me from an issue of Martha Stewart Living while I was melting into my couch.

Definitely had a Charlie Bucket moment opening up this bar of chocolate. No golden ticket for me however.

Chocolate concrete. I was worried I wouldn't be able to pull my beaters out of this nonsense. It was thick.

This cake is everything you'd expect it to be. Deliciously chocolatey with the perfect hint of espresso. The top has the sweetest little crunch and the inside is soft and fluffy. The recipe calls for a chocolate glaze, but even I felt that it might be TOO much chocolate (also, I am lazy), so I did without. I think freshly whipped cream would be absolutely perfect, and intend on whipping some up for my next slice. It is great by itself, but it definitely needs something... wet. Ha.


  1. wait, how is this flourless? what'd it use instead? i ton of egg whites?

    1. ZERO flour! But SIX egg whites, beaten FOREVER until they were extra fluffy! The consistency makes no sense, it totally seems like there's flour in it... but there's not!