Does anyone else have a problem of restaurants/stores running out of something you really want? This is a recurring problem of mine. I will order something at a restaurant and the waitress will apologetically tell me, “Oh, I’m so sorry, we just ran out of that.” This happens to me ALL. THE. TIME. I think my husband is secretly waiting for me to go off the deep end and start flipping tables one day, because I feel pretty unaffected when it happens. I really have just learned to deal with disappointment. Life is pain highness, anyone who says differently is selling something (did anyone else get that Princess Bride quote? No? Here you go: #PrincessBrideQuotes).
Any-who, here we are on our summer vacation right now in the North Georgia Mountains, and this happened to me at a restaurant yesterday. I started to order their flourless cake, and before I could even finish my sentence, the waitress interrupted me to inform me they JUST RAN OUT – SORRY! Ugh, whatever. So, I decided to make my own dang flourless chocolate cake back at our cabin. If you can’t beat ’em, join ’em.
Because I’ve never made a flourless cake, I turned to my dear little friend Google to help me find a good recipe. This handy dandy one by King Arthur Flour turned up at the top of the list. Here is the link to the original recipe: http://www.kingarthurflour.com/recipes/flourless-chocolate-cake-recipe.So, I made it last night, and burned it in our cabin’s 1980s oven. Nice.
I made some changes to it today and BAM – nailed it (biggest lesson learned: when baking in an unfamiliar oven, please keep an eye on whatever you are baking to make sure it doesn’t burn – ok? ok).The biggest changes I made were reducing the amount of sugar, ditching the ganache, and adding some homemade whipped cream. Here ya’ go friends – enjoy it!
- 1 cup semi-sweet chocolate chips
- 1 stick of butter (I used salted)
- ½ cup granulated sugar
- ¼ teaspoon salt
- 3 large eggs
- ½ cup unsweetened cocoa powder
- Whipped cream topping:
- 16 ounces heavy whipping cream
- 2 tablespoons granulated sugar
- Preheat oven to 325 degrees Fahrenheit
- Melt chocolate chips and butter in a medium saucepan over low heat, constantly stirring so chocolate doesn’t burn. You want the chocolate and butter just barely melted.
- When chocolate and butter are melted, turn heat off, take off burner, and add sugar, salt, and cocoa powder – stir to combine.
- Let batter cool for a few minutes while you grease a round, 9” glass baking dish. I used a round pan just because that’s what I had on hand – feel free to experiment with a square baking dish if that’s what you have.
- Beat 3 eggs into batter and beat into batter until smooth.
- Pour batter into baking dish and bake for 20 - 25 minutes – top will look dry and a toothpick inserted into the middle will come out clean.
- While cake is baking, make your whipped cream – beat 16 oz. heavy whipping cream together with sugar using a hand mixer until stiff peaks form. Scrape down sides with a spatula while whipping to ensure all the cream is incorporated.
- When cake is finished baking, allow it to cool for 10 minutes (if you’re patient like that – otherwise, if you’re like me, wait two minutes and pretend it’s 10 minutes), slice into 8 slices and use a spatula to remove from the baking dish (I would imagine a pie spatula/server would work best, but alas, I did not have one of those on hand to test my theory). Garnish with a generous scoop of whipped cream and serve!