Realistically, this is a most-things-less cake, as it only has 3 (or 4) ingredients! It is, as you’ll guess from the ingredient list, super rich – one of my coworkers said it was like injecting cacao directly into your veins – and it has a similar texture to cheesecake. Hmm, making an Oreo crust under this is an option for the future, perhaps…?
My mom sent me this recipe, and it does have a fourth ingredient, coffee, but both she and I left that out, so, while I can’t tell you how it is with coffee, I can tell you it’s fantastic without!
Ingredients:
- 8 large eggs
- 1 pound bittersweet or semisweet chocolate, coarsely chopped
- 1 cup unsalted butter, cut into 1/2″ pieces
- 1/4 cup coffee (optional!)
Adjust the rack in your oven to a lower-middle position, and preheat the oven to 325. Grease an 8″ springform, line the bottom with parchment, then grease again. Wrap the outside of the pan with two crossed pieces of aluminum foil to help prevent any leaks, then put the springform in a large pan (like a 9X13″). Set some water to boil.
In a large bowl, beat the eggs (both white and yolk) until doubled in volume, about 5 minutes. This may seem like it’s not going anywhere at first, and you don’t want to reach stiff peaks (I don’t think you even could, with the yolks in there) but it will gradually grow significantly as more air is worked in.
Combine the chocolate and butter (and coffee, if using) in the bowl of a double boiler over just-simmering water (or just in a pot over very low heat, if you don’t have a double boiler). Cook until both butter and chocolate are completely melted and can be stirred together totally smooth.
Gently fold 1/3 of the beaten eggs with a rubber spatula, stirring gently until completely combined. Repeat with each of the other two thirds, again stirring gently to not deflate the eggs.
Gently pour the batter into the prepared springform pan, and smooth the top with your rubber spatula.
Pour the boiling water into the outer pan until it comes up to about half-way up the sides of the springform, then carefully transfer the whole thing to the oven. Bake 22-25 minutes, then remove from the oven, take the springform out of the larger pan, and let it cool on a wire rack. At this point the center of the cake will still seem VERY jiggly and uncooked, but as it cools it will firm up.
Once it has reached room temperature*, cover tightly with plastic wrap and refrigerate at least four hours before serving.
This would probably be good with vanilla ice cream, or whipped cream if you hadn’t just thrown your whipped cream out so you didn’t have to move it to your new house…
*If you don’t have time to let it cool fully, put some paper towel over the cake pan and under the plastic wrap, so that as water condenses on the top it doesn’t rain back onto the surface of the cake.
Flourless Chocolate Cake
I’m sure this is elsewhere on the internet, but my mom sent me the recipe!
- 8 large eggs
- 1 pound bittersweet or semisweet chocolate, coarsely chopped
- 1 cup unsalted butter, cut into 1/2″ pieces
- 1/4 cup coffee (optional)
Adjust the rack in your oven to a lower-middle position, and preheat the oven to 325. Grease an 8″ springform, line the bottom with parchment, then grease again. Wrap the outside of the pan with two crossed pieces of aluminum foil to help prevent any leaks, then put the springform in a large pan. Set some water to boil.
In a large bowl, beat the eggs (both white and yolk) until doubled in volume, about 5 minutes.
Combine the chocolate and butter (and coffee, if using) in the bowl of a double boiler over just-simmering water. Cook until both butter and chocolate are completely melted and can be stirred together totally smooth. Gently fold 1/3 of the beaten eggs with a rubber spatula, stirring gently until completely combined. Repeat with each of the other two thirds.
Gently pour the batter into the prepared springform pan, and smooth the top with your rubber spatula. Pour the boiling water into the outer pan until it comes up to about half-way up the sides of the springform, then carefully transfer the whole thing to the oven. Bake 22-25 minutes, then remove from the oven, take the springform out of the larger pan, and let it cool on a wire rack. Once it has reached room temperature, cover tightly with plastic wrap and refrigerate at least four hours before serving.
Process until smooth.
And you’re done! The perfect level of effort!
Ingredients:
Transfer the mixture to a bowl, and chill in the refrigerator 30 minutes or until cold. When the marshmallow mixture is cold, in a separate large bowl, beat the heavy cream to the soft peak stage. Beat in the vanilla, then add the marshmallow mixture and beat until combined.
It’s the perfect summer version of the Slam!
Remove from the heat and stir in the butter, vanilla, and orange zest.
Pour the mixture over the berries, cover with saran wrap, and refrigerate 3-4 hours.
After the wait, in a small saucepan combine the sugar and corn syrup. Cook over medium heat, stirring constantly, until the sugar melts and the mixture becomes light golden. This feels like it takes forever, but when it does melt it happens very quickly, so do pay attention and take it off the heat before it burns!
This may be only the 3rd time I’ve cooked shrimp, but it’s really easy!
Add the crushed tomatoes and Italian seasoning and stir together, cooking until the tomatoes are warm.
Reduce the heat to medium-low, then add the shrimp and cook 5 minutes, until shrimp are cooked through. Remove the pot from the heat, stir in the basil, cover, and set aside.
Remove the cooked spaghetti squash and scrape out the strands, transferring them to a strainer to drain any extra liquid. Pat dry with paper towel if they still seem pretty watery, then transfer to a bowl and stir in the salt and pepper.
Ingredients:
Spoon the mixture into the prepared pan.
Bake 30 minutes, or until they are well browned and firm.
…and that’s it! Nice!
Ingredients:
During roughly the second half of that hour, heat the olive oil over medium-high heat, then add the turkey and cook until there’s no more raw turkey.
Add the celery, onion, carrot, and garlic, then add the chili powder, cumin, paprika, salt, and pepper, and cook for 5 minutes until the vegetables have started to soften. Stir in the tomato sauce and buffalo sauce and reduce the heat to low, cooking another 5 minutes to slightly thicken the sauce.
Sprinkle the blue cheese over the mixture.
When the spaghetti squash is ready, take it out of the oven and shred out the insides using 2 forks.
I just got my donut pans, one regular and one mini, and, with how I filled them, this recipe filled each pan twice, with enough for another two regular sized ones. King Arthur Flour thinks this just makes 12 regular donuts, so… I guess maybe their pans are HUGE? Otherwise I don’t get it.
Add the eggs and beat again, then beat in the nutmeg and vanilla.
Add the gluten free flour in 3 additions, alternating with 2 additions of the milk, starting and ending with the flour.
Transfer the batter into a piping bag (or ziplock which you’ll cut the corner off of) and pipe into the pans.
Bake until browned and the donuts spring back when lightly touched – for me that was 9 minutes in the regular sized pans, about 7 in the mini pans.
Cool in the pans 5 minutes, then turn out to a wire rack.
Place the powdered sugar into a bag and shake several donuts at a time in the bag to coat with powdered sugar.
To make the chocolate glaze, microwave the chocolate, butter, and corn syrup in three 20 second bursts, stirring well after each. Add 1 teaspoon of water and stir well, then add the second teaspoon only if the mixture is still too thick. Dip the donuts, then place back on the rack to set up, sprinkling on sprinkles as desired.
Ingredients:
Combine the honey and coconut oil in a small bowl and microwave in 10 second increments until the coconut oil is mostly melted. Add the vanilla.
Place the batter in roughly tablespoon sized balls on the baking sheets, well spaced as they grow significantly. The original recipe warned about microwaving the coconut oil too much causing the cookies to spread too much, so I froze the balled dough for 10 minutes.
Bake 9-10 minutes, or 11 if you froze the dough.
When the cookies come out of the oven they will be very prone to falling apart, but if you let them cool a bit, then put the trays back in the freezer, they’ll firm up and be pick-up-able again, and you can actually store and eat them straight out of the freezer with no problems.
Ingredients:
Add the eggs, beating until combined, then add the remaining dough ingredients and beat until mixed.
Spread 2/3 of the dough into the greased pan – I used a combo of fingers and a greased spatula. Set aside the remaining dough.
In a microwave-safe bowl, combine all the filling ingredients and microwave for 1 minute. Stir well, then microwave for another 30 seconds. Stir again until smooth, then pour over the dough in the pan and smooth.
Drop the remaining 1/3 of the dough in clumps over the chocolate mixture.
Bake 25-30 minutes, until golden brown.
Let cool a bit, then cut into bars and serve.
