Flourless Chocolate Cake

Depending on the type of chocolate you use, sometimes the top gets all crackly and shiny, like a really good brownie. It’s also relatively foolproof in my experience, and can withstand just about any variation you throw at it. Sometimes I use all dark chocolate, sometimes I use semisweet and dark. I’ve varied the brand of chocolate I use. I’ve tried European-style butter and regular old grocery store butter. I sometimes add a little flour, and sometimes I don’t. I’ve tested it with a little gluten-free flour, and that works fine, too. I’ve baked it in numerous ovens in numerous kitchens. I’ve made it in 9” pans and 8” pans and once, as mini brownie-style cakes.

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