Скачать или смотреть Get to Know Me // Making Flourless Chocolate Cake

Welcome to my first REAL YouTube video! Woohoooo.

Below is the recipe for flourless chocolate cake. It’s one of my all time favorite desserts—it has the most perfect and delicate texture

Note: I only made half of the recipe in this video, which serves about 2-4 people. Below is the full recipe so it will make about 6-8 servings!

Ingredients
-8oz dark chocolate bar (or about 1 and 1/4 heaping cup of chocolate chips)*
-7oz salted butter, cut into cubes
-1 cup granulated sugar
-5 large eggs
-1 tablespoon cocoa powder

Directions:
1. Heat the oven to 375º F, and butter a 9-inch springform cake pan. Line the base of the pan with parchment, and butter that too. See note below for other pan options**
2. Chop the chocolate and combine with the butter in a microwaveable bowl. Microwave for 30 seconds, check on it, then continue to microwave in 30 second increments, stirring in between. Microwave until all is melted and smooth.
3. Pour sugar into a medium sized bowl.
4. Add the eggs one at time, mixing very well after each. Add in chocolate/butter combo, then mix in the cocoa powder. At this point your batter should be super smooth.
5. Pour batter into your prepared cake pan and bake for about 25 minutes. When it’s done, the center of the cake should look set and shiny, and a little bit crackly on top.
6. Let the cake cool in its pan on a rack for 15 minutes; then carefully take it out of the pan. The cake will deflate slightly as it cools. Allow to cool completely, for at least an hour, before you serve. IMO the texture gets better as it cools.
7. Serve in wedges at room temperature with whipped cream, ice cream or a glass of cold milk:)

Notes:
*if you are using a sweeter chocolate (like semi-sweet) then your final product is going to be extra sweet. I use around 60-70% dark, so if you want to use a less-dark chocolate then make sure to reduce the granulated sugar so it’s not too sweet. Taste as you go and see if you’d like more or less sugar.
**you can also use a brownie pan, lined with parchment paper up the edges so that you can pull the cake out without having to flip it.
If you have any other questions please let me know:)

FOR THE WHIPPED CREAM:

I have never measured for whipped cream, so I don’t have specific measurements. Just pour about a cup of cream into a bowl, and then add any sweetener and flavor (like peanut butter, tahini, or a spoonful of blueberry jam). You can taste as you go. Whip until nice peaks are formed. Enjoy!


Also please excuse the background noise, I didn’t realize how loud my oven is :)




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