Flourless Chocolate Cake

Hey everyone,

     So just some background information on this recipe, it comes from our old Pastry Chef at Cafe Belong who now owns her own bakery off of Gerrard in Toronto. She is a very talented chef and it is honouring to share her recipe.Additionally I will be making this into a cake for my friends birthday, i will share that picture.

Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 8-12 servings, size depending

INGREDIENTS

8 oz Chocolate - at least 65% cocoa, chopped in small pieces\
1 cup Unsalted Butter, cut into pieces
1-1/2 cups Organic cane sugar or granulated sugar
2 tsp pure Vanilla Extract
6 large Eggs, at room temperature
1 cup Unsweetened Cocoa Powder
1/2 tsp Course or Kosher salt

Method

1. Butter 12-cup, non-stick muffin tin (regular or fluted)
2. In top of a double boiler melt the chocolate and butter, stirring until smooth.
3. Remove the bowl form the heat. Whisk in sugar and vanilla. Whisk in eggs  1 at a time.Set fine-sieve over the bowl. Sift in cocoa powder. Stir in salt. Whisk until just combined.
4. Divide among 12 muffin cups.
5. Bake in central of preheated 375F oven until centers are just set and tops are shiny and begin to crack, about 15-18 minutes. Cool cakes in a pan on a wire rack - for 5 minutes. remove cakes to cool.
6. Serve warm. If desired, top with whipped cream and chocolate.

The recipe can be found here

Good eats,

S