Flourless Chocolate Cake

Flourless Chocolate Cake Batter and Prepared Pan

There are all kinds of memories; happy, sad, angry, wonderful, scary, etc, but think about it, taste brings back memories as well. How often have you tasted something that brought back a certain person, place or occasion? Spaghetti with meatballs and a slice of apple pie always remind me of my Grandma Mimi and cupcakes from the bakery remind of my other Grandma, Dorothe. Both were very strong women for their day and women that I am proud to call family.

Self Portrait Grandma Dorothe

Gluten-free was not a word either women ever used but in this day and age is used quite frequently. Take this flourless chocolate cake for example, the recipe is from the King Arthur Flour website; but there is not a lick of flour in it, not even gluten-free flour. The end result is a rich chocolatey brownie like cake that is good by itself or with ice cream. Hope you give this a try I am sure glad that I did. Let’s have some fun creating our own memories.

I spent the last two weeks visiting with family. My one sister and I live close and see each other frequently, my other sister and I have not had the opportunity to see each other as often. What happened was surprising to me, it was like we picked up right where we left off as kids and had a wonderful time. Families are a big part of who we are, what we look like and how we feel, all the good and the bad. Families are special…….

yield: 8-12Author: Cheriprint recipe

Flourless Chocolate Cake

prep time: cook time: total time:

Enjoy this rich chocolate cake that tastes more like a brownie. Delicious with ice cream or by itself.

INGREDIENTS:

• 1 cup of Ghirardelli 60% cacao bittersweet chocolate
• 1 stick unsalted butter
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon espresso powder
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup unsweetened cacao

INSTRUCTIONS:

1. Preheat oven to 375°F. Lightly grease an 8" square pan; trace and then cut a piece of parchment for the bottom, butter it, and lay it in the bottom of the pan.
2. Melt chocolate and butter in a sauce pan on low heat, until the butter and chocolate chips are melted. Set aside to cool.
3. In a medium-sized mixing bowl add chocolate/butter mixture then stir in the sugar, salt, espresso powder, and vanilla.
4. Add the eggs, mixing until smooth. Add the cocoa powder, and stir to combine.
5. Spoon the batter into the prepared pan and bake for 23 to 27 minutes.
6. Remove from oven when an instant-read thermometer registers at least 200°F when inserted into the center. (be careful not to over bake cake, you want it a little gooey). Let cake rest until completely cooled.
7. Serve with ice cream!