Flourless Chocolate Cake would certainly be something Marnie Muckleroy, the main character in Busted, would love. Marnie is a full-figured girl who isn’t afraid of a great piece of chocolate cake. This gluten-free cake is over the top with chocolate chips, cocoa powder and a chocolate glaze.
This is another recipe from my friend, Mark Brown. It is the most chocolately, decadent cake I have ever eaten. In the pictures, I show it both with and without ice cream. Trust me, you are going to want the ice cream or whipped cream to avoid complete chocolate overload. This dense cake is rich, Rich, RICH!
Flourless Chocolate Cake
Allow 9 to 10 hours prior to serving.
12 ounces bittersweet chocolate chips (Ghirardelli)
1 1/2 sticks (12 tablespoons) unsalted butter
5 large eggs
1 cup (149g) granulated sugar
Pinch of salt
11/2 teaspoon vanilla extract
¼ cup high-quality cocoa powder, plus additional for dusting the pan
6 ounces bittersweet chocolate chips
5 Tablespoons butter
Preheat the oven to 300°F. Lightly grease a metal 9” round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. Dust the entire pan with cocoa powder.
For the cake: Melt the butter and chocolate in the microwave and stir until smooth. Combine eggs, sugar, and vanilla extract in a mixer with a whisk attachment. Whip until pale and doubled in volume. On low, add the chocolate and butter mixture and whisk until combined. Add the cocoa powder and whisk until combined. Pour into the prepared cake pan.
Bake for 40 – 45 minutes until a toothpick comes out with moist crumbs attached. Cool on a wire rack, remove from pan and then refrigerate 4 to 6 hours.
For the glaze: Melt the bittersweet chocolate and butter in a microwave until smooth. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
Tip: For cleanest slicing, use a sharp knife dipped in hot water and wiped dry. Repeat dipping knife in hot water and wiping dry for each slice.