decadent dessert

​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 

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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. 

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Flourless Chocolate Cake
By Genevieve Ko
The New York Times|NYT Cooking & “Here to Help” column February 16, 2022
And
“Forget Chocolate Bars: Baking with Chips is Often Better”
February 11, 2022
 
Time: 1 hour 15 minutes
Yield: 8 to 12 servings
 
Ingredients
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)
 
Preparation

1. Heat oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.
2. Bring a few inches of water in a large saucepan to a simmer over medium heat. Set a large heatproof bowl over the saucepan and add the chocolate. When the chips look soft and melty, stir gently until smooth. Turn off the heat, and add the butter to the bowl. Stir gently until melted and smooth. Add the cocoa powder and stir until smooth, then take the bowl off the saucepan.
3. Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition. Stir in the vanilla, then scrape the batter into the prepared pan and smooth the top.
4. Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached.
5. Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang. You can slice and serve warm or at room temperature. Or, to cut very neat slices, freeze the cooled cake until firm. Slice and warm up in the microwave or oven, if preferred. Serve the cake with whipped cream or ice cream, if you’d like. The cake can be wrapped and kept at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.

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