Sexy chocolate deliciousness...there is no other way to describe this inherently gluten-free dessert. It is simple yet decadent...
Ingredients
1 10 oz bag bittersweet chocolate (I use Ghirardelli 60% Cacao Bittersweet Chips)
1 cup unsalted butter (2 sticks)
1 1/3 cup granulated sugar
4 tsp vanilla
3 tsp espresso powder
6 large eggs
1 cup unsweetened cocoa powder
4 Tbsp confectioners' sugar (optional)
fresh berries (optional)
Directions
Preheat oven to 375°F and coat a 9 inch spring-form pan with cooking spray.
In a heat proof bowl, combine chocolate and butter. Melt the chocolate and butter using a double boiler (heat proof bowl over a simmering pot of water). You could also microwave the chocolate in 30 second intervals, stirring between each interval.
Once fully melted, off the heat, whisk in the sugar, vanilla extract and espresso powder. Then whisk in the eggs until well combined. Sift cocoa powder over top and whisk until smooth.
Pour into greased pan and bake for about 45 minutes. Use a wooden toothpick to check the center of the cake; pick should emerge clean.
Place the cake on a wire rack to cool. The cake may deflate, but that is ok. Once cooled, cover and chill for 3 hours until serving; overnight would be best.
When ready to serve, sift powdered sugar over the cake or garnish with fresh berries.
Note: If you don't have a springform pan you can use a regular cake pan.
No comments:
Post a Comment