[dropcap1 color=”rosy”]I[/dropcap1]t was a very busy Thursday morning followed by a very lazy Thursday afternoon. We were home by 2:00 and I vowed to stay in the rest of the day. Frankly, it was just too cold for any other option. It was time to light a candle, a fire, get the pj’s on and stay in.
I had two options this particular afternoon. 1. Fold an overflowing laundry basket (or two) that seemed to be screaming ‘please put me away’ or 2. Work on a decadent post for the upcoming Valentine’s Day holiday. I don’t even like Valentine’s Day all that much, but I like folding laundry that much less, so it was a clear choice for me.
Part of beginning this blog was to challenge myself even more in the kitchen, so I wanted to try something I have never made before. Something special. Cookies, brownies, and muffins are all in my weekly routine. I’m quite certain I could bake a batch of chocolate chip cookies blindfolded at this point. An indulgent flourless chocolate cake? Not in my normal repertoire. But, I want it to be…so, here we go.
While L napped peacefully on the couch I began to research some recipes. There are many different takes on this, and many different methods. I read a lot and settled on a recipe I seemed very comfortable with. It is by Kathleen King who owns ‘Tates Bake Shop’ in the Hamptons. She is Ina Garten’s good friend and comes highly recommended by her. I somehow trusted this recipe even more with that connection.
This recipe is easy yet it makes a statement, which is a killer combination. Oh – and it also happens to be delicious. Make it for yourself, make it for your love, make it for a friend. Just promise to make it!
- 2 cups semi sweet chocolate chips
- 1 cup white sugar
- 1 tsp espresso powder
- 3/4 cup boiling water
- 1/2 cup (two sticks) salted butter, softened on the counter
- 6 extra large eggs
- 1 TBS vanilla
- Preheat the oven to 350 degrees.
- Prepare a 9 inch springform pan with baking spray and line with a wax paper circle.
- In the food processor, combine the first 3 ingredients and process until fine. Slowly pour in the boiling water while processing until the chocolate mixture is melted. Add the sticks of butter, one at a time. Scrap down the sides. Add in the eggs and vanilla and process until smooth.
- Pour the mixture into the prepared pan. Bake for 40 minutes. Loosen the sides of the pan, let cool, and then refrigerate for at least 3 hours. The cake will look odd, until it has time to set. Don't worry, I promise it will be perfect.
- Garnish with whip cream...raspberries...strawberries...whatever your heart desires!
- (in discussing this recipe with a few friends I wanted to make a note about the food processor. If yours is small, just process the chocolate chips and then transfer everything else to your mixer to make the batter. If you have a very large food processor, you can just make it all in that)
Ok, I had my fun. Time for laundry,
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This looks AMAZING. I am trying to figure out how I could prop myself up for long enough to bake this on Monday…Hum.
That picture of L sleeping melted my heart! Sweet little boy. Great post!
Hmmm…perhaps Josh can make it for you. It is Valentine’s Day! 🙂 L misses you. Hope you’re doing OK.
Logan is dreaming of that delicious cake! Sweetness all around! I will challenge myself & make this for Steve-o…he “hearts” flourless chocolate cake!
Yea!! That’s awesome you’re going to make it for Steve!! Very happy about that. He has the best Valentine 🙂
It reminds me of my favorite flourless chocolate cake at Barrington Bisto – that good!