Chocolate cake

Celebrate National Chocolate Cake Day with this Flourless Cake Recipe

(Mass Appeal) – As we mentioned, it’s National Chocolate Cake Day and we definitely want to celebrate! I am now joined by Valerie Hansen, owner of Frosted Swirl Cupcakes in Westfield.

Ingredients:

Cake:
1 cup (170 g) semi-sweet chocolate chips or bittersweet chocolate chips
8 tablespoons (113 g) unsalted butter, room temperature
3/4 cup (149g) granulated sugar
1/4 tsp salt
1 to 2 teaspoons espresso powder, optional
1 teaspoon vanilla extract, optional
3 large eggs
1/2 cup (43 g) Dutch cocoa

Icing:
1 cup (170 g) semi-sweet chocolate chips or bittersweet chocolate chips
1/2 cup (113g) heavy cream

Instructions:
Preheat the oven to 375°F. Lightly grease an 8″ round metal cake pan; cut a piece of parchment paper to fit, grease it and lay it on the bottom of the pan. See “tips” below.

To make the cake: Place the chocolate and butter in a microwave-safe bowl and heat until the butter is melted and the chips are soft. Stir until chips melt, reheating briefly if necessary. You can also do this on a burner set to very low heat. Transfer the melted chocolate/butter to a mixing bowl.

Stir in sugar, salt, espresso powder and vanilla. Espresso enhances the flavor of chocolate as much as vanilla; using 1 tsp will simply enhance the flavor, while 2 tsp will add a mocha touch to the cake.

Add eggs, beating briefly until smooth. Add the cocoa powder and stir just to combine.

Pour the batter into the prepared pan.

Bake the cake for 25 minutes; the top will have formed a thin crust and it should register at least 200°F on an instant-read thermometer inserted into its center.

Take it out of the oven and let it cool in the pan for 5 minutes.

Loosen the sides of the pan with a table knife or nylon spatula and invert it onto a serving plate. The top will now be over the bottom; It is very good. Also, the edges will crumble a little, which is also very good. Let the cake cool completely before frosting it.

To make the glaze: Place the chocolate in a heatproof bowl. Heat the cream until it does not quite simmer, but has fine bubbles around the edge. Pour the cream over the chocolate, stir very briefly to combine and let sit for 5 minutes. Stir again – slowly at first, then more vigorously – until the chocolate is completely melted and the glaze is smooth. If there are chocolate chunks left, reheat briefly in the microwave or on a burner, then stir until smooth.

Pour the frosting over the cake, spreading it a little on the sides. Allow the frosting to set several hours before serving the cake.


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