Flourless Double Chocolate Cake

The quintessential little black dress of cakes:

Gluten-free Double Chocolate Cake

A flourless chocolate cake is the “must-have” dessert in your recipe repertoire. Minimal, simple and universally pleasing, it’s a classic for all occasions. And, short of intravenous therapy, it’s one of the most intense forms of chocolate consumption you will experience. A tiny sliver of this luscious, gluten-free cake goes a long way (or maybe not, depending on your will-power).

Since the cake is flourless, it demands a very short list of ingredients, which means that the spotlight is rightly on the chocolate. Don’t skimp in this department. Choose the best quality dark (70-72%) chocolate you can lay your hands on, because it makes all the difference, and you will be rewarded with a stunning cake. Like the go-to black dress, you can keep it simple or accessorize it with extra bling. Serve it “naked” with a dusting of powder sugar, or, for more sparkle, you can wrap it in a shiny sheen of chocolate glaze. Either way, feel free to serve the cake with gently sweetened whipped cream, which adds a cooling ethereal contrast to the inky chocolate wedge. And if fresh strawberries are available, for goodness sake, don’t hold back.

Glazed Flourless Chocolate Cake

Active Time: 30 minutes
Total Time: 1 hour and 30 minutes, plus cooling time
Makes 1 (9-inch) cake; serves 8 to 10

Cake:
Unsweetened cocoa powder for dusting
12 ounces high-quality dark chocolate (70-72%), chopped
1 cup / 8 ounces unsalted butter, room temperature
6 large eggs, separated, room temperature
1 cup granulated sugar, divided
1 teaspoon vanilla extract
1/4 teaspoon salt

Glaze:
4 1/2 ounces dark chocolate, finely chopped
1/4 cup heavy cream
1/4 cup dark corn syrup

Whipped cream and fresh strawberries, for garnish

1. Heat the oven to 350°F. Butter a 9-inch diameter spring-form pan. Line the bottom with parchment paper and butter the parchment. Sprinkle with unsweetened cocoa powder and tap out the excess.
2. Combine the chocolate and butter in a double boiler or heatproof bowl placed over a saucepan of barely simmering water. Stir frequently until the chocolate is melted and smooth and remove from the heat.
3. Beat the egg yolks and 1/2 cup sugar in the bowl of an electric mixer fitted with a whisk attachment until light and thick, about 3 minutes. Transfer the eggs to a large clean bowl and then stir in the melted chocolate, vanilla, and salt.
4. In a clean mixing bowl, beat the egg whites until soft peaks form. With the machine running, add the remaining 1/2 cup sugar, 1 tablespoon at a time, until medium-firm peaks form. Stir in 1/4 of the egg whites to the chocolate to blend, and then gently fold in the remaining whites, in 2 additions, without over-mixing. Pour the batter into the prepared pan and spread evenly.
5. Bake until the top of the cake is slightly puffed and cracked and a knife inserted into center comes out with moist crumbs, 40 to 50 minutes. Transfer to a wire rack and cool completely in the pan. (If desired, the cake can be served unglazed at this point. Dust with powder sugar before serving.)
6. To make the glaze, place the chocolate in a heat resistant bowl. Heat the cream in a small saucepan until it just reaches a simmer and pour over the chocolate. Add the corn syrup and vanilla and whisk until smooth. Keep warm.
7. Remove the side of the cake pan, invert the cake onto a plate, and discard the parchment. Pour the glaze over the center of the cake. Spread the glaze over the top and down the sides of the cake, using an off-set spatula to smooth the glaze. Chill in the refrigerator until firm, about 10 minutes.
8. Serve at room temperature with whipped cream and fresh strawberries.

Valentine’s Chocolate


Flourless Chile Chocolate Cake

It’s no secret that I am a huge fan of dark chocolate, and my friends know it. So when I was recently gifted a box of Swiss chocolate from a longtime friend visiting from Geneva, I did the natural thing: I hid it. I could say it was under the guise of recipe research, but who would I be kidding?

My preferred chocolate is very dark with little bling. However, with that said, I do from time to time like to mess with my chocolate. My favorite embellishments are almonds, sea salt and chili. None of these additions detract from the richness of the chocolate, nor do they add any cloying sweetness. Rather they seem to amplify the deep chocolate flavor, while tickling the taste buds and hitting a few always-welcome umami notes.

bark balslev

Aztec Chocolate Bark

So for a little Valentines Day present, I have for you not one but two recipes with a version of spiced up chocolate. After all, there’s nothing wrong with spicing anything up around Valentine’s Day. The first recipe is for Aztec Chocolate Bark which you can find in a column I wrote for The Weiser Kitchen on Swiss chocolate (of course). And since love and chocolate go hand in hand with abundance (or at least they should), I will share with you below this recipe for Chile Spiced Flourless Chocolate Cake. Happy Valentine’s Day!

Flourless Chile-Chocolate Cake
Serves 10 to 12

1 cup unsalted butter, room temperature, cut into 6 pieces
12 ounces dark (70%) chocolate, finely chopped
6 large eggs, room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon chipotle chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne
Powder sugar

Preheat the oven to 350°F. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper and butter the parchment. Melt the butter and chocolate in a double boiler over barely simmering water making sure that the bottom of the bowl does not come in contact with the water, stirring occasionally. Whisk the eggs and sugar together in a large bowl. Add the melted chocolate, vanilla, chili powder, cinnamon, salt and cayenne. Stir to combine. Pour into the prepared springform. Bake until the cake is set and the top begins to crack, about 40 minutes. (The center will still be moist.) Cool completely on a rack. Remove the side of the pan and transfer to a serving plate. (Cake may be made up to one day in advance. Cover and refrigerate.) Serve sprinkled with powder sugar before serving.

Spaghetti, Meatballs and Lady and the Tramp

meatballs spaghetti tastefood

Valentines Day and … Meatballs?

You might be surprised to hear this, but I am not a sweet person. That is, I don’t eat lots of sweets. I prefer savory dishes, and if I indulge in any one department it usually involves salt, not sugar. So, this Valentine’s Day when I found myself thinking of a special meal to prepare for my family, a rich chocolate cake was not at the top of my list. Instead, I will make delicious comfort food, something sating and homey, pleasing to the entire family – and savory, not sweet. So, this is on our menu for the big day: Spaghetti and Meatballs. And don’t tell me that isn’t romantic either;  you need only to look to Lady and the Tramp for inspiration…

Spaghetti and Meatballs

Makes about 12 (2-inch) meatballs. Serves 4.

For the meatballs:
3/4 pound ground pork
3/4 pound ground beef
1/2 cup panko breadcrumbs
1/2 cup finely grated Parmigiano cheese
2 cloves garlic, minced
2 tablespoons finely chopped Italian flat leaf parsley
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 large egg, lightly beaten
2 tablespoons olive oil

For the sauce:
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1/2 cup dry red wine
1 (28 ounce) can Italian plum tomatoes with juice
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 pound spaghetti
Whole basil leaves for garnish
Finely grated Parmigiano cheese for serving

Combine the pork, beef, garlic, breadcrumbs, cheese, parsley, oregano, salt pepper and red pepper flakes in a bowl. Add the egg and  mix in with your hands. Lightly form into 2-inch meatballs. Place on a plate, cover with plastic, and refrigerate for 1 hour.

Heat 2 tablespoons olive in a deep skillet over medium heat. Add the meatballs in batches, without overcrowding. Brown on all sides, turning gently with tongs or a spatula. Remove and set aside on a plate lined with a paper towel. When all of the meatballs are browned, pour off the oil.

Make the sauce: Without cleaning the skillet, add 1 tablespoon olive oil. Add onion and saute until softened, 3 minutes. Add garlic and saute 1 minute. Add wine and cook, scraping up any brown bits, until reduced by 2/3. Add tomatoes, breaking them up with a spoon. Add tomato paste, oregano, salt and pepper. Return meatballs to the skillet. Cover and simmer over low heat until the meatballs are cooked through, about 30 minutes.

Bring a large pot of salted water to a rolling boil. Add spaghetti and cook unitl al dente; drain. Serve spaghetti with meatballs and sauce ladled over. Garnish with basil leaves and grated cheese.

And here are a few sweeter suggestions for your Valentine’s Day from TasteFood:
Chocolate Brownies
Flourless Chocolate Cake
Chocolate Pots de Creme