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Flourless Chocolate Cake with Glaze
Jenny Post 2009
Adapted from Kate Clemenz’s recipe, 2008
Serves 8-10
Ingredients
1/2 cup plus 2 tablespoons of powdered cocoa
3 eggs (room temperature)
1 stick of butter
3/4 cup of granulated sugar
4 oz good bittersweet chocolate
1 tablespoon vegetable oil
1 cup of confectioner’s sugar
Fruit for serving (raspberries, grapes, or blueberries optional)
Preheat the oven to 375. Prepare an 8-inch round pan by tracing a circle in parchment or wax paper and placing it in the greased pan. After the paper is in the pan, spray some more cooking spray on it.
Use a heat-safe bowl and place it on top of a pot with about an inch of simmering water. Cut up a stick of butter and break up the bar of bittersweet chocolate. Stir it continuously until it’s all shiny and melted and delicious looking. Remove the bowl from the pot (careful - it’s HOT) and place on a heat safe surface. Whisk in 3/4 cup of granulated sugar. Add the three eggs and mix thoroughly. Add 1/2 cup of cocoa powder (sift it if it’s lumpy).
Pour into the prepared pan and bake for 22 or 23 minutes (until a crust forms on the top). If you overcook this it will be a hockey puck. DO NOT use a toothpick to test for doneness. Just look for the crust.
Cool it in the pan for 5 minutes and then carefully flip it on to a flat cake plate. Cool it completely before applying the glaze. For that reason, I don’t make the glaze until right before I put it on the cake.
To make the glaze, dissolve 2 tablespoons of powdered cocoa in 2 tablespoons of HOT water. Add 1 tablespoon of vegetable oil and stir until combined. Slowly add in 1 cup of confectioner’s sugar. If you find that the frosting is too thick, you can add 1 or 2 teaspoons of hot water. It may take a lot of stirring to get the glaze to the right consistency.
Carefully spread the glaze over the cooled cake. Depending on the type of fruit you top it with (if you do at all), you may want to wait until right before you serve. For example, raspberries have a tendency to ooze. Bring this to parties, bring this to work, or eat the whole thing yourself...I won't judge.
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