Flourless Chocolate Cake for National Chocolate Cake DayKelsey Banfield
Of all the food holidays National Chocolate Cake is definitely the one for me. I mean, really, who can protest a day that celebrates CHOCOLATE CAKE! Not me, my friends, so let the fiesta begin. I love many kinds of chocolate cake but my favorite lately has been flourless chocolate cake. I love the way it almost crosses the line into fudge. The texture is so rich and chewy you really only need a small slice of it to feel totally satisfied. I often serve it with a light dollop of whipped cream or a small scoop of vanilla ice cream. That is all you need for the perfect dessert. I hope you will all join me in celebrating National Chocolate Cake day and cut yourself a slice!
Flourless Chocolate Cake
adapted from Park Avenue Potluck Celebrations
½ pound unsalted butter, room temperature
1 cup dried currants
½ cup Grand Marnier
½ pound bittersweet chocolate (at least 70% cocoa), finely chopped
6 large eggs
1 ½ cups superfine sugar
1 teaspoon potato starch
1 teaspoon good quality vanilla extract
1. Preheat oven to 325ºF. Butter a 10-inch round cake pan, set aside.
2. In a small bowl place the currants, add the Grand Marnier and set aside.
3. In a heatproof bowl place the butter and chocolate. Microwave it in 20-second bursts for up to a minute, stirring after each to melt butter and chocolate together. Melting the chocolate can also be done over a double boiler.
4. In a mixer fitted with a paddle attachment beat the eggs and sugar until pale and creamy, about 4-5 minutes. Fold in sifted potato starch. Then, with a wooden spoon, stir in the chocolate mixture, vanilla, the currants and remaining Grand Marnier from the bowl.
5. Pour batter into cake pan and bake for 40 minutes. The cake will be firm but a test will not be perfectly clean.
6. Allow the cake to cool to room temperature, the refrigerate for at least 3 hours or overnight before serving.