Earlier this year, I found in The New York Times “Here to Help” column a recipe for Flourless Chocolate Cake by Genevieve Ko. As it’s just my husband and I, I couldn’t justify baking an 8-inch chocolate cake just to try and write about, but we were was having company over the Labor Day weekend and this gave me the perfect opportunity. My daughter suggested purchasing a dessert to save time, but I had all the ingredients on hand which made it easier just to whip this
cake up. For the recipe you’ll need unsalted butter, bittersweet or semisweet chocolate chips, unsweetened natural cocoa powder, granulated sugar, eggs and vanilla. The cake can either be baked in a springform pan or cake pan. I used the smallest diameter springform pan that I had. It was a tad larger than the recommended 8-inch, which made my cake height approximately 1-inch.
The cake bakes in approximately 20 minutes. I kept an eye on it as it should have a slightly cracked surface from baking; it baked in the recommended time. After cooling, I ran a knife around the perimeter and removed the collar.
To serve, you could top with a dollop of whipped cream, scoop of vanilla ice cream or just a dusting of powdered sugar for a simple, yet elegant presentation. The cake was delicious. It had a wonderful balance of flavors, neither too sweet or overly chocolate in flavor. The texture was smooth and silky; everyone loved it!
So, if you’re looking for an easy to prepare dessert chocolate dessert (gluten-free to boot), with easy to find ingredients and easy enough for any baker, then this is the dessert you’ll want to make.
Flourless Chocolate Cake
By Genevieve Ko
The New York Times|NYT Cooking & “Here to Help” column February 16, 2022
“Forget Chocolate Bars: Baking with Chips is Often Better”
February 11, 2022
Time: 1 hour 15 minutes
Yield: 8 to 12 servings
¾ cup/168 grams unsalted butter, cut up, plus more for greasing the pan
1 cup/173 grams bittersweet or semisweet chocolate chips
½ cup/50 grams unsweetened natural cocoa powder
¾ cup/150 grams granulated sugar
4 large eggs
1teaspoon pure vanilla extract
Whipped cream or ice cream, for serving (optional)
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.