There’s a bakery here in town that makes some AMAZING flourless chocolate cake. They’re a bit expensive, but they do not believe in small portions. You can get 2 or 3 desserts from one piece of cake. My friend Jennifer got me hooked on this cake. It’s one of those desserts you drown your sorrow into.
This cake is pretty close to the cake at the bakery…it’s just a little different. It was more moist than the cake at the bakery- which I’m assuming this is because it just came out of the oven. It’s really SO good. It’s a recipe that I do plan on keeping. I really loved this. It’s good to have some gluten free foods sometimes.
1/2 cup unsweetened cocoa powder
4 oz semisweet chocolate
1/2 cup butter
3/4 cup sugar
3 eggs, beaten
1 teaspoon vanilla extract
Preheat oven to 300 degrees. Grease a 8 inch round cake pan. Line with parchment paper and add cocoa powder to prevent sticking. In a large microwave safe bowl add butter and semisweet chocolate. microwave in intervals to prevent burning. Each time stir. Stir in cocoa powder until combined. Stir in sugar, eggs, and vanilla. Pour into the pan. Bake until the cake begins to pull away from sides and a toothpick is slightly wet when inserted. This should be about 40 minutes. Cool in pan for about 10 minutes. Remove from pan and put powdered sugar on. Store in fridge.