I had an urge to make flourless chocolate cake this week, after having it for dessert at a dinner on Monday.
It’s much easier than you would expect for such a decadent recipe. The secret, I’ve been told, is to use good chocolate.
I found two recipes online that were virtually identical, except for the amounts of sugar. One is at epicurious, and a less sweet version can be found on a website called dinnerwithjulie.com /. I compromised, using ½ cup of sugar– a little more than the third of a cup called for in the second recipe, and less than the ¾ cup called for in the epicurious version.
I used Lindt dark chococlate, with 70 percent cocoa.
The cake is melt-in-your-mouth rich, and a small piece is satisfying. I put the leftover cake in the freezer immediately, because I didn’t think it would be safe in the fridge.
However, I ended up taking it out the next night, after a friend had a craving. It took a while to thaw, probably because it is so dense.
Then, last night, my 16-year-old niece was at our house for a quick dinner – grilled cheese and salad – and I brought out the cake again. This time, I thawed it in the microwave on very low power. It only took about a minute.
It’s definitely a special-occasion recipe – whether you make it for a special occasion, or whether the occasion becomes special because you serve it.
The other night, I tried some Ecuadorean chocolate that we received as a gift. Milk chocolate with passion fruit was a special treat, because I’d never tried it before.
