Were you maybe starting to worry that this blog didn't have enough chocolate to offer? Were you thinking to yourself that sometimes you like the posts, but that you could only read SO MUCH about zucchini noodles before you had to bust open some Ben & Jerry's? I hear you, my friend. I feel that. This cake is for YOU.
Here are the virtues of this cake: it has four ingredients. It's easy to make (if you have a stand mixer, it's really easy). It's decadent and rich and delicious. It's grain free and gluten free but doesn't taste healthy (because it's really not, but it's OH SO GOOD). It is not paleo, just to be clear.
I made this cake last weekend for a bridal shower, and then again this weekend for my dad's birthday. Who has an excuse for me to make it next weekend? I'm spoiled now and can't go a weekend without this cake. Here are some fun facts about it: it has a dense cake-y texture, but the reason it feels like it has flour in it when it doesn't is because you whip a bunch of air into the eggs, and that fluffiness causes the cake texture to happen, instead of a custard-y texture. Also, I've read that a lot of people have trouble with flourless chocolate cakes cracking when baked (which is fine, but not as pretty) but that's never happened to me. Knock on wood. My theory is that using coconut sugar instead of white sugar helps avoid the cracking. I don't really know if that's true, but I don't know that it's NOT true. Alright let's get down to business.
Ingredients (yields about 12 pieces):
2 cups of semi-sweet chocolate chips (Costco's are excellent, if you shop there)
1.5 sticks of butter (12 tbs--I use Kerrygold grass fed)
1 cup coconut sugar (regular sugar will also work, but see above re: my cake cracking theory)
1. Preheat oven to 325F and spray a spring-form pan with non-stick spray, or grease with your favorite oil. If you don't have a spring-form pan, it's really worth buying one--they're inexpensive and make a much prettier result. That said, the first time I Made this I lined a pie tin with tin foil and the result was...odd looking, but tasty.
2. Crack your eggs into the mixing bowl of your stand mixer (you could also use a regular bowl and a hand-held electric mixer, but I don't think it's advisable to try this amount of whipping by hand). Add your one cup of coconut sugar to your eggs, and start your mixer whisking those bad boys (start slow, and move up to a medium-high speed once things are combined). Take a look at the time--it's going to take about 8-10 minutes to whip the eggs.
3. Combine your butter and chocolate chips in a microwave-safe bowl. Microwave for 1-2 minutes, until butter is melted and chocolate chips are soft. Mix them together with a spatula until smooth and melted (if you still have chocolate chip lumps, throw it back in the microwave for a few seconds until everything is melted and soft).
4. Stop whisking the eggs when they have about doubled in size, and are thicker and fluffy-looking. About 8-10 minutes of whisking will do the trick.
5. Add your melted chocolate to your whisked eggs, and stir with your spatula to combine. You don't want to overmix, because you want to keep as much air in your batter as possible (that's why you whisked the eggs to begin with) but you do want everything really combined. Use your spatula to scoop from the bottom of your bowl, so that you're lifting the bottom contents up to the top, and keep stirring that way until the batter is an even, chocolate-y color.
6. Pour your batter into your greased spring-form pan, and bake for 1 hour. Cool on a wire rack for 10-15 minutes, then release the spring form outside and allow to cool for another half hour or so. Place the cake in the fridge to cool completely, and remove about an hour before serving to allow it to come back to room temperature. You really do want to let the cake cool before slicing or eating, otherwise the texture will be very soft, like lava cake (but in a messy, not-so-great way).
There you have it! This cake was a huge hit at the bridal shower and for my dad's birthday, and is almost certainly the best thing that I can bake. Enjoy!