By Justin Beaver – Board Member, Sourcing Chair and Executive Chef
When there are a lot of events happening all at once – The Superbowl, Faschnaut Day, and Valentine’s Day, it is hard not to feel overwhelmed by all of the to-dos. I’ve decided to share my SIMPLE yet impressive flourless chocolate cake recipe with you. With only seven ingredients, most of which are pantry staples, you can whip up a delicious dessert for your Valentine with little time and planning. Serve as is or with a dollop of whipped cream and homemade chocolate sauce for a delectable treat; you won’t even remember it’s gluten-free!
Cake Ingredients:
1 c semisweet chocolate
¾ c butter
1 ¼ c sugar
Pinch of salt
1 Tbsp vanilla extract
½ c cocoa powder
5 eggs, room temperature, beaten
Chocolate Sauce Ingredients:
¼ cup unsweetened cocoa powder
½ cup sugar
Pinch of kosher salt
¼ cup cold water
¾ teaspoons vanilla
Cake Instructions:
- Melt the chocolate and butter in a heat-proof bowl over a pot of simmering water.
- Stir in sugar, salt, vanilla, and cocoa powder.
- Making sure the mixture is not too hot, whisk in the beaten eggs.
- Liberally spray an 8-inch cake pan. Line the bottom with a circle of parchment paper and spray the paper as well.
- Bake at 350°F for about 25-30 minutes. The cake should be moist and read 200 degrees on a thermometer.
Sauce Instructions:
- Whisk together the cocoa and the sugar in a cold saucepan until all lumps are absent.
- Add the salt and the water and boil over medium to medium-high heat.
- Reduce to a simmer, stirring constantly. Simmer for about 30 seconds and then remove from heat.
- Let cool, and then add vanilla. Refrigerate when not using.