Wednesday. Almost there. Kinda…more like half-way.
If I can make it through tomorrow, say 1:30 ish… I’ll be downright giddy.
I feel like we could all use a mid-week chocolate pick-me-up.
How about a nice flourless chocolate cake? Excuse the rather poor photo quality of the nice flourless chocolate cake.
I made this for Thanksgiving last year. Maybe you should make it for Thanksgiving this year. The lack of flour tends to impress people.
It tastes like sin.
…That’s a good thing, FYI.
I also invite you to take a gander at the scrumptious chocolate num-nums my dearest aminal and I munched on while failing miserably to do our plant bio homework the other night.
We tend to enjoy frequenting this totally presh coffee-house to not do our bio homework. It’s called Two Story Coffeehouse. They have amazing coffee, heart-warming baked-goods, and gelato that I’m gonna try someday and then rave about.
I had what our barista called an “amazingly chocolatey” chocolate petit four…that was not so petite.
Again, I beg your pardon on the terrible photo…I took like three blurry ones before I decided to cease being that weirdo in the corner taking pictures of their dessert. Imagine that it’s beautifully clear, please and thank you.
Other qualities that place Two Story amongst my newly discovered fav Athenian locations include the fun baristas that make cute little pictures on top of your mocha and the fact that they always have a kick-booty playlist rocking. Shout out to the aminal that introduced me to it.
I have biology homework. I should mosey on down the street to Two Story and not do it, while you make cake. Solid plan?
Flourless Chocolate Cake
For the cake
- 4 ounces fine-quality chocolate
- 1 stick unsalted butter
- 1 tsp vanilla extract
- 3/4 cup sugar granulated
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
Preheat oven to 375F. Butter an 8 inch round baking pan and line the bottom with a round piece of wax paper.
Chop chocolate into small pieces. In a double boiler over barely boiling water, melt the chocolate with the butter, stirring until smooth (be careful, chocolate burns easily). Remove top of double boiler from heat and whisk sugar and vanilla extract into the melted chocolate. Whisk in eggs one at a time. Sift the cocoa powder into the mixture and whisk until just combined.
Pour batter into prepared pan and bake on center rack for 25 minutes. A thin crust will form on the top. Cool in pan on a rack for 5 to 10 minutes, then invert onto a serving plate.
Prepare topping and ganache.
For the ganache
- 4 ounces semi or bittersweet chocolate
- 1/3 cup heavy whipping cream
- 1 tsp unsalted butter, at room temperature
Chop the chocolate and place in a stainless steel bowl; set aside. Heat the cream and butter in a medium saucepan over medium heat. Bring to a boil, then immediately pour boiling cream over the chocolate. Allow to stand for 5 minutes. Whisk until smooth. Pour ganache over cooled cake in an even coat. Top with hazelnut mixture.
For the hazelnut topping
- 3/4 cup hazelnuts, toasted
- 1 tbsp sugar
- 1 tsp orange zest
Place hazelnuts, sugar, and orange zest in a food processor and pulse until ground into a fine consistency. Spoon evenly over cake.