I don’t really have a reason or excuse for posting a Chocolate Cake recipe today.
Let’s just say it’s because….. um…. CHOCOLATE!!! and um….. CAKE!!!
Those are good enough reasons for me.
What do you think?
I can’t believe that there was a time in my life when I didn’t really care for chocolate.
Yes it’s true.
I mean, I thought it was okay and all… but I would have taken Twizzlers, Skittles & definitely Apple Pie before Chocolate any day of the week. The part about the Apple Pie is still true (oooooo…… especially if it’s warm & served with vanilla bean ice cream!), but overall I’ve “changed my ways” and can officially say: “I’m a chocolate-lover!” And this is especially true when we’re talking the dark version. OH MY. Yes!!
If you have never tasted flourless Chocolate Cake, it’s not your typical “cake”. It’s moist and smooth… kind of like cheesecake I suppose??…. but there’s no “cheese” involved and Chocolate is the star. You bake the cake in a springform pan set inside a roasting pan or casserole dish to create a sort of “bain marie” (ban man-REE)…. which is just a fancy schmancy term for a hot water bath. It’s used to bake custards and sometimes cheesecakes and I used it for this cake.
If the whole “bain marie” thing scares you… I understand!…. but let me explain. You make the batter and put it in a prepared springform pan (the prep for that is explained in the recipe). The pan gets placed in the center of a roasting pan or large, casserole dish. You boil water and preheat your oven. When the oven is ready you place the roasting/ casserole pan on an oven rack that you’ve pulled out a bit. Then you slowly pour the boiling water into the pan (about halfway up on the sides of the cake pan), being careful not to splash any inside the cake pan. If you try to do this on the countertop, you risk splashing water into your cake or onto yourself when you transfer the pan to the oven! You carefully push the oven rack in and close the oven to bake. The steam from the hot water inside the hot oven will help bake the cake while keeping it moist.
Reasons to love??
Well….. CHOCOLATE! to start….. & CAKE!….. need I say more??
But also… the recipe has only SIX ingredients (plus a touch of salt).
You have to make this cake ahead…. so the day you’re serving it you won’t be stressed!
This cake is a SHOWSTOPPER to serve to guests. It looks gorgeous & tastes even better!
And oh yeah!….. there’s Amaretto in the batter. GAH!! Sooooooooo yummy.
Happy Chocolate Cake day to us!
- ½ pound (2 sticks) unsalted butter
- 2 cups semi-sweet chocolate chips
- ¼ cup Amaretto
- 8 large eggs
- ¼ cup sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- Confectioners' sugar or cocoa powder, for garnish (optional)
- Preheat the oven to 325°F. Lightly spray the bottom and sides of a 9-inch springform pan with cooking spray. Line the bottom of the pan with a parchment round and spray that lightly with cooking spray as well. Place the pan on a large sheet of foil and fold it up around the outer sides tightly. Set the springform pan in a roasting pan or large casserole dish.
- Fill a medium saucepan up ⅓ of the way with water. Bring the water to a boil, then turn down the heat so it is simmering constantly. Place a large metal or glass bowl on top of the saucepan to create a double-boiler (or just use your double-boiler if you own one!). Cut the butter into thin slices and add them to the bowl on top of the saucepan along with the chocolate chips and Amaretto. Stir constantly until the butter and chocolate are completely melted. The mixture should be creamy and smooth. Move the bowl off of the heat and set aside to cool slightly as you continue.
- Add the eggs, sugar, vanilla and salt to a large bowl or to the bowl of a stand mixer fit with the whisk attachment. Beat them together over medium-high speed using your stand mixer or a hand mixer. The mixture will get frothy and double in volume! If you're using a stand mixer this will take about 5-6 minutes and with a hand mixer it will take 9-10. Gently add ½ of the egg mixture to the chocolate mixture and fold it in gently and slowly with a rubber spatula. Add the second half of the egg mixture in and continue folding until the egg mixture is COMPLETELY folded into the chocolate. THIS TAKES PATIENCE & TIME... (But it's worth it!) You don't want to lose all the lovely, light air you just beat into the eggs but stirring/ beating quickly. The cake just won't turn out the way it's supposed to if you do this.
- Pour the batter into your prepared springform pan and place it on an oven rack that you've pulled out slightly. Boil water and carefully pour it into the roasting pan until it comes halfway up the side of the springform pan. Push the rack slowly back into the oven. Bake the cake until the edges are just beginning to set, about 25 minutes. Remove the cake from the roasting pan and cool on a wire rack until it's at room temperature. At this point you can remove the foil, then cover the springform pan tightly on top with plastic wrap and refrigerate overnight.
- TO SERVE: Remove the cake from the refrigerator and remove the springform side, invert the cake onto a large plate, then peel away the parchment paper from the bottom. Invert the cake again onto your serving platter or cake stand (whatever you want to serve it on!) You'll want to keep the cake in the fridge until about 20-30 minutes before you want to serve it. Sift confectioner's sugar or cocoa powder lightly over the top of the cake just before serving.