Yesterday was my son’s birthday. He is not my oldest child, yet still his birthday left me feeling very old. I try to remind myself that age isn’t a number, rather how old you feel. Writing this blog with my daughter, traveling, and playing with my grandchildren helps me to feel young – still the numbers don’t lie. I’ll get back to my son now – he started one of those carb free diets recently and I just couldn’t bare for him to miss out on a birthday cake, so I went in search of a flourless chocolate cake recipe. I found a great recipe at Gimme Some Oven and altered it slightly.
This was my first attempt making a flourless chocolate cake, and I really didn’t know what kind of cake I was going to get without flour. Skeptical as I was, I decided to give it a go.
8 large eggs, cold
1 lb. semisweet (or bittersweet) chocolate, coarsely chopped
16 Tbsp. (2 sticks) unsalted butter, cut into 16 pieces
2 teaspoons almond extract
1. Heat the oven to 325 degrees. Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and very generously grease the sides of the pan. Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan. Bring a kettle or pot of water to boil.
2. In a stand mixer using the whisk attachment, beat eggs at high speed until they double in volume (approximately 5 minutes).
3. While the eggs are whisking, melt the chocolate and butter together by placing a large heatproof bowl over a pan of almost-simmering water. Keep bowl over simmering water until butter and chocolate mixture is smooth and very warm – about 115 degrees on an instant-read thermometer. Stirring occasionally. Remove from heat, and stir in almond extract.
4. Fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.
5. Spoon the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, 22-25 minutes. Remove the springform pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate overnight to mellow and firm.
6. About 30 minutes prior to serving, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and reinvert the cake onto a serving platter. Lightly dust the top of the cake with powdered sugar.
Note: The cake can be refrigerated for up to 4 days.
I love it when I can surprise my kids, no matter how old we all get – our jobs as moms never end. My son was totally not expecting to be able to eat cake on his birthday this year. I could never do one of those no carb diets, and was happy to help him stick to his. Doesn’t my son look so happy to blow out those candles and dig in?
I was barely able to snap this pic, as everyone was snatching up pieces of cake as fast as they were being cut. It’s important to note that this cake needs to be kept in the refrigerator. I left it on the counter a bit too long before serving, and there is some noticeable softening of the cake. I just used a knife and glass of water to get clean slices, and it was totally delicious.
This recipe is definitely a keeper!