Julie's Favorite flourless chocolate cake

Back in my single days, I’d always host a rockin’ Valentine’s party for all my single friends and we’d always have a blast relishing in our freedom and independence and the importance of holding out for the “right” one. Well, I did finally find the right man, and he's not a fan of paying double prices at some restaurant on Valentine’s Day, and I agree. So we like to eat in, where he cooks dinner and I make dessert.

Not only am I pretty darn picky when it comes to men, I also hold out for the right right recipes. While writing ChocolateSmarts, I spent a great deal of time experimenting with various recipes, and here’s one of my favorite Flourless Chocolate Cake recipes. Not only is it a huge hit, it’s also pretty easy to make. (Note: for best results, you’ll want to make this a day in advance – which makes cooking your Valentine’s Day dinner even easier). Read on for recipe >>

Best Flourless Chocolate Cake Recipe Ever

1 lb semi-sweet chocolate, chopped up (or use Guittard wafers which I LOVE)
2 sticks unsalted butter (cubed)
¼ Kahlua, espresso or strong coffee (or other favorite liquor)
8 eggs
¼ cup sugar
1 tsp vanilla
½ tsp salt
Powdered (confectioners) sugar – for dusting
Fresh berries

 Preheat over to 325 degrees F

Prepare 9-inch springform pan: line bottom with parchment paper and butter sides. Wrap pan with heavy duty foil (2 times is best) and place in roasting pan. (Bring a kettle of water to boil)

Prepare chocolate mixture: melt chocolate, butter and Kahlua either in double boiler stirring constantly until smooth and creamy (about 5 minutes). Alternately use the microwave (at 50% power – check every 60 seconds and stir until smooth and creamy – typically takes 3 – 5 minutes).

Prepare egg mixture: whisk eggs, sugar, vanilla, and salt with electric mixer until it’s almost doubled in size.

Combine mixtures: fold 1/3 of egg mixture into chocolate with a rubber spatula. Repeat with second and final 1/3s until it all has been folded together.

Bake cake: Pour batter into prepared springform pan and place it with the roasting pan in the over. Pour the boiling water into the roasting pan until it reaches about half-way up the side of the springform pan. Bake until the edges are just beginning to set, about 40 minutes. Remove cake from roasting pan and remove foil (important – I forgot once and ended with more of a mousse – still yummy, but not a cake). Cool, cover and refrigerate over night.

Serve cake: remove from fridge 30 minutes before serving. Run knife around side and remove springform. Invert onto plate or cutting board and remove parchment and place on platter. Dust with sifted powdered sugar and garnish with your favorite berries. YUMMY!