Last year I escaped the awkward Valentine’s holiday by visiting a friend in Paris. This year I decided to invite a couple friends over to my place for dinner to avoid the romantic couples out and about for their big night out. When deciding what to make for dessert for my Valentine’s Day dinner I knew chocolate had to be a star ingredient. I had just made chocolate fondue for the Crush Party the week before so I needed something different. I considered a molten chocolate cake similar to the warm and gooey creation from Chef Damien at Knife + Fork. But I needed a recipe that was ‘make-ahead’ – couldn’t miss my favorite yoga teacher’s class…
I found a flourless dark chocolate cake recipe with a chocolate glaze. It was easy to make and it turned out so well – it has immediately skyrocketed to one of my favorite recipes. My friend Matt declared it a ‘keeper.’ But what name could possibly express how rich, luscious and decadent the cake is? How the glaze adds almost a crunch to each bite? How the almond whipped cream highlights the flavor of the chocolate and berries and mint bring a hint of lightness to the substantial dessert?
Here are a few names we came up with:
Chocolate Nut cake
Chocolate Kiss Cake
Dark Chocolate Lust Cake
Dark Chocolate Dream Cake
Creamy Fudge Cake
Heavenly Fudge Cake
Want to Eat the Whole Cake Cake
I Want a Big Slice Cake
Aphrodite’s Sin – Decadence Even the Gods Could Not Deny
UPDATE – and the winner is…..
Flourless Chocolate Lust Cake
Gluten-Free Flourless Chocolate Cake Recipe with Almond Whipped CreamIngredients
12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cups sugar
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/2 teaspoon gluten-free vanilla extract
Almond Whipped Cream
1 cup heavy cream
1 tablespoons sugar
1 teaspoon almond extract
Preheat oven to 375°F. Line the bottom of a 9-inch springform pan with a circle of parchment paper. Spray the paper and edges of the pan with cooking spray, and lightly dust with cocoa powder., then set the pan aside.
Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a double boiler over medium heat (I ‘made’ a double boiler by using a bowl over a saucepan). Stirring often, melt chocolate with butter until completely blended. Remove from heat add sugar and mix well. Let the mixture cool slightly and add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.
Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a double boiler over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
When cake has cooled, pour glaze onto the center. Using a spatula very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
For the almond whipped cream. Add the cream sugar and almond extract to a bowl. Beat on low speed until the volume begins to grow. Increase to high speed until peaks begin to form. Be careful not to overbeat or you will end up with almond flavored butter…
Serve cake with a dollop of whipped cream and garnish with fresh berries and mint.
If you don’t like my choice, what name would you give it?Tweet Pin It
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