Tobey, my sister in California asked for this after reading the last post.
Tobey is an amazingly creative woman who does so many things including art, tarot readings, writing and much much more. She has the energy to write 2 blogs:
and have a personal website:
I’ve had this recipe for ages, ever since we discovered that my daughter couldn’t eat wheat, but unfortunately, I don’t remember where it came from to give it due credit.
I’m afraid I don’t have any photos, but it’s simplicity itself. A bomb of calories, but now and then, a gooey chocolate calorie bomb is just what the doctor ordered.
Flourless Chocolate Cake
- 8 oz (227 grams) bitter sweet chocolate, chopped
- 1 cup (230 grams) unsalted butter
- 1.5 cups (287 grams) sugar
- 1 cup (112 grams) cocoa powder
- 6 eggs, room temperature
- 1/2 tsp. salt
- 2 tsp. vanilla
Preheat oven to 300 degrees F (150c). grease a 10″ (25ml) cake pan and dust with cocoa; set aside.
Melt chocolate and butter in a double boiler.
Beat the eggs and sugar until frothy and thick.
Add cocoa powder and vanilla and mix well.
Fold in melted chocolate and butter.
Pour into prepared pan. Bake for about 30 minutes. Check with a toothpick..it should have little crumbs on it, not dry, but not batter.
Cool on a wire rack for 15 minutes, then turn out onto plate.
Can be served cold or slightly warm.
Serve by itself or with vanilla ice cream.