Flourless Chocolate Cake

I love a good chocolate cake and this recipe is really delicious!! It has just 5 ingredients,  is really easy to make,  and it’s guaranteed to satisfy your chocolate cravings.

I scored this recipe from a local restaurant in Kelowna called Krafty.  I love that you can pour it into a spring foam pan for a thicker round cake or make it using a deep half sheet baking pan so that you can cut it into any shape you want.  I used this recipe to make little footballs for Super Bowl and into a round cake for Valentines Day!!

I tend to think of this recipe as more of a brownie rather than a cake.  It makes the most dense chewy brownies out there.  They were a HUGE hit when I brought them to a friends house for Super Bowl.  When I think of a cake I tend to think of something a little more spongy.  This cake is really dense and rich.

It makes a large batch so it’s great if you are entertaining, or bringing dessert for a bunch of people.  It also freezes well so you can cut it up and put it in the freezer for dessert on the fly at any time!

Ingredients:

1 lb dark chocolate (best if you use a high quality chocolate like Callebaut)

1 lb butter

1 lb white sugar

12 eggs

2 cups almonds (finely ground)

Instructions:

1. Grind toasted almonds finely.

2. In a double boiler melt the butter and sugar until the sugar is dissolved.  Add the chocolate and stir until fully melted. Note– if you don’t have a double boiler place a metal mixing bowl on top of a pot of water and gently boil the water. Make sure the bowl is not touching the water. You only need a few inches of water in the pot to heat up the metal bowl!

3. Remove chocolate from the stove and mix in the ground almonds.

4. Wait until mixture has cooled slightly, keep stirring every so often so the chocolate does not harden. This will take approx 15 mins.

5. Preheat your oven to 350 degrees.

6.  Whisk eggs and then add them to the cooled mixture. You don’t want your chocolate to be too hot or it will cook the eggs.

7.  Line a deep 12 X 16 half sheet baking pan (you will need a large deep cookie pan for this to work) with parchment paper and pour mixture into the pan if you want to cut the cake into brownies or grease a 9 inch round springform pan with butter and lay parchment paper down to make a round cake.

8. Bake the cake for 15 mins if using the cookie sheet or for 20-25 mins for the round pan. Check to see if the cake is done using a tooth pick. Ensure the tooth pick comes out clean and your cake looks like it has set before taking it out of the oven.

9. Let the cake cool completely before removing it from the pan, cut it into your favourite shape (squares, slices, or shapes using a cookie cutter) and enjoy!

XO Chelsea

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Flourless Chocolate Cake

I love a good chocolate cake and this recipe is really delicious!! It has just 5 ingredients,  is really easy to make,  and it’s guaranteed to satisfy your chocolate cravings.

I scored this recipe from a local restaurant in Kelowna called Krafty.  I love that you can pour it into a spring foam pan for a thicker round cake or make it using a deep half sheet baking pan so that you can cut it into any shape you want.  I used this recipe to make little footballs for Super Bowl and into a round cake for Valentines Day!!

Author Nourish Your Life

Ingredients

• 1 lb dark chocolate best if you use a high quality chocolate like Callebaut
• 1 lb butter
• 1 lb white sugar
• 12 eggs
• 2 cups almonds finely ground

Instructions

• Grind toasted almonds finely.
• In a double boiler melt the butter and sugar until the sugar is dissolved. Add the chocolate and stir until fully melted. Note– if you don’t have a double boiler place a metal mixing bowl on top of a pot of water and gently boil the water. Make sure the bowl is not touching the water. You only need a few inches of water in the pot to heat up the metal bowl!
• Remove chocolate from the stove and mix in the ground almonds.
• Wait until mixture has cooled slightly, keep stirring every so often so the chocolate does not harden. This will take approx 15 mins.
• Preheat your oven to 350 degrees.
• Whisk eggs and then add them to the cooled mixture. You don’t want your chocolate to be too hot or it will cook the eggs.
• Line a deep 12 X 16 half sheet baking pan (you will need a large deep cookie pan for this to work) with parchment paper and pour mixture into the pan if you want to cut the cake into brownies or grease a 9 inch round springform pan with butter and lay parchment paper down to make a round cake.
• Bake the cake for 15 mins if using the cookie sheet or for 20-25 mins for the round pan. Check to see if the cake is done using a tooth pick. Ensure the tooth pick comes out clean and your cake looks like it has set before taking it out of the oven.
• Let the cake cool completely before removing it from the pan, cut it into your favourite shape (squares, slices, or shapes using a cookie cutter) and enjoy!