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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A versatile flourless chocolate cake recipe. You can substitute shortening for the butter and make a dairy free option as well. Cinnamon and a little chili powder can be used to make a delicious Mexican version, or some espresso powder for a nice rich mocha flavor. Ingredients:
2 lbs chocolate chips |
1 lb butter |
2 cups cocoa powder |
14 large eggs |
3 cups sugar |
2 cups walnuts (or nut of your choice, this is optional) |
Directions:
1. Preheat oven to 350, 325 if using convection oven.
2. Melt chocolate and butter.
3. Whip eggs and sugar to 3 X volume.
4. Add cocoa.
5. Add melted chocolate butter mixture.
6. Walnuts optional, may add chocolate chips, other nuts, ginger, cinnamon, espresso powder, chili powder, etc.
7. Bake in parchment lined pans, in a water bath. Approximately 25 minutes, check to see that middle is set, does not jiggle.
8. Excellent served with raspberry sauce, or fresh berries.
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