We'd sampled flourless chocolate cake before, in fact, just a couple nights before at Sycamore, and were really impressed by the intensity of the flavors and the richness of the cake itself. It really is the cake for the '12-step-program' chocoholics among us; I'm looking at you, darlin. Anyway, years ago, I picked up a magazine entitled "The Best of Fine Cooking: Chocolate" at some store or other, and it's given us some of the best chocolate recipes we've made to date. I took their original recipe for flourless chocolate cake and halved it; the half-recipe is what's printed below.
-6oz bittersweet baker's chocolate, coarsely chopped
-3oz unsalted butter, cut into pieces (more for greasing the pan)
-2.5 large eggs (just crack the 3rd egg into a separate bowl, scramble it, and use half)
-1/2 c. sugar
-3/4 tsp. vanilla
-1/8 tsp. salt
-1/8 cup cocoa powder, sifted if lumpy, more for the pan
|You start with butter and chocolate...It's tasty, not healthy...|
Let cool in the pan for 30 minutes; if your surface is uneven, gently press down with your hands (covered with a paper towel or small plate) to even out the surface while it is still warm. Remove cake from pan, and refrigerate overnight.
The recipe in the magazine had a rich chocolate frosting for this cake, but we felt that was just a bit over the top. Dust this bad boy with some powdered sugar and you're good to go. We served this with Alesmith Speedway Stout which turned out to be an absolutely perfect pairing. We'd been saving this for awhile (I got it through a trade from a guy in Ohio, I think) and I thought it might go well with the cake. It had a lovely chocolate-covered-espresso bean flavor with just a hint of booziness which cut through the richness of the cake perfectly. All in all, a great night!