Flourless chocolate cake is one of those desserts I've only ever ordered at a bakery or when out to eat. There is something about the rich, fudgy slivers that is just so luxurious and decadent. Whether drizzled with raspberry sauce or dusted with cocoa, flourless chocolate cake has such perfect sophistication, and usually a lavish price tag to match! I have always believed this gourmet dessert to be definitively outside of the realm of possibility for my own humble kitchen. Yet in a random surge of boldness, I was recently inspired to whip up a rendition. The result was indeed the perfect, ooey-gooey, way-too-chocolately dessert that I was hoping for. If you are looking to seriously impress yourself and your guests this season, this recipe is a must-try!
When I was scrolling through flourless chocolate cake recipes on the internet (and drooling over my keyboard simultaneously) I noticed that every single one had granulated sugar in it. When I searched for options with natural sweeteners instead, the versions I found were deflating to say the least. Most of them looked much more like a sad plop of melted chocolate than an actual cake. So I decided to take matters into my own hands.
The resulting recipe uses maple syrup and bittersweet chocolate morsels as sweeteners. It is a dense cake, and I recommend serving it with fresh berries or even ice cream (like this dreamy homemade vanilla one) to balance out the intense flavor. Wither way, you will only need a tiny slice to be satisfied, so be sure to serve it in thin pieces. Overall it is a relatively simple recipe, and has come out consistently each time I have made it. I've found that it keeps well in an airtight container for about a week, although I doubt that you will have it hanging around for that long. Because really, how can you resist ingredients like this:
Flourless Chocolate Cake
By Kayla- Radiant Life
4 oz bittersweet chocolate
1/2 cup butter (1 stick)
1/2 cup maple syrup
1 egg yolk
1/2 cup unsweetened cocoa powder
Preheat oven to 375°F and butter an 8 inch round baking pan. Line bottom with parchment paper and lightly butter paper.
In a double boiler, melt chocolate (chop into pieces if not in morsels already) with butter, stirring until smooth.
Remove from heat and whisk in maple syrup. Add eggs and whisk well. Sift 1/2 cup cocoa powder into mixture and whisk again until combined.
Pour batter into the pan and bake about 35 minutes, or until the top has formed a crust and a toothpick inserted in the middle comes out clean.
Cool cake in pan for 5 minutes and then invert carefully onto a serving plate. Dust with extra cocoa, drizzle with melted chocolate or garnish with fresh berries as desired. Enjoy!