Viktorija’s Flourless Chocolate Cake
The holidays are upon us and that means lots of fabulous food and wine.
Kat is spending Christmas in Prague and the New Year in Austria. Molly is headed to PA with hot smoked salmon, truffle studded Pecorino, and a sparkling Riesling in tow.
A simple but decadent Flourless Chocolate Cake is a lovely recipe to make at the holidays, especially for Gluten Free or chocoholic guests. Enjoy it with crème fraîche, candied orange peel or a scoop of ice cream. We prepared this cake during our Art of Provence tour this fall. Viktorija taught a cooking class in Nice and the cake was a lovely finale.
Flourless Chocolate Cake
From Viktorija Todorovska
Makes: 1 8-inch cake
4 ounces dark chocolate (over 68%)
1 stick unsalted butter
3/4 cup granulated sugar
3 large eggs
Preheat the oven to 375F. Line an 8-inch round pan with foil and butter the foil.
In a double-boiler, melt chocolate and butter, stirring the mixture so there are no
lumps. Add the sugar and stir well (note: mixture will be grainy).
Cool mixture slightly and then add eggs, one at a time, stirring well after each egg.
Bake for 15-18 minutes until the center is soft but not runny.
Photos by Peter Newbury
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