I first made this cake a couple years ago. We had developed a precious friendship with a family from New Zealand when the husband came to study at the vet school. Their two little children taught us all about “rubbish bins” and “hot chips,” and we grew to love their whole family. As they were returning home, we wanted to celebrate them with a special dinner. Since some of them were on a gluten-free diet, I decided on this Flourless Chocolate Cake found here for dessert.
More recently, we had another occasion to celebrate someone, our dear friend Sarah. Our family “adopted” her when she was a veterinary student. So many stories. So many laughs. So many rich conversations. You likely remember her doing things on our trampoline that we didn’t know were possible, but they were nothing to a real-live gymnast like Sarah. There’s a plaque on the sidewalk downtown with her name on it and an award given in her name every year. She’s our famous friend. More important to me, though, is that she’s like a little sister to me. And she’s moving to Africa!! How amazing is that?! You can keep up with her here as she tells the stories of God calling her to share His love and her veterinary skills with the people in Uganda.
She was here this weekend with a couple more dear friends, and one of the best ways I know to love on someone is to make them a meal. This cake hopefully said, “We love you! We care about you! We are celebrating you!!”
When those people enter your life that are very special, you might want to make them a cake. Maybe you’ll make this one.
The first thing you’ll need is four 4-oz. boxes of semi-sweet baking chocolate. Baker’s is the brand at our grocery, and it’s found in the aisle with sugar and flour and other baking goods. You’ll use three of these boxes for the cake and one for the glaze.
They have these great indentions which let you break the bars into pieces easily. I broke them into one-ounce sections and put them in a pan.
Next you’ll need two sticks of butter. Unwrap and add to the same pan.
Turn heat on medium and stir until melted.
It should look like this.
Add 1 and 1/2 cups sugar.
Stir into the chocolate mix.
You need six eggs, but you’re just going to add them one at a time.
Using a wire whisk, add one egg to the chocolate mixture and whisk until incorporated.
Repeat five times.
At the end, you’ll have a glossy, chocolatey mixture.
Next measure 1/2 cup cocoa.
You’ll need to sift it through a sieve like this one so that the cocoa doesn’t clump.
Gently shake the cocoa into the cake batter.
You’ll most likely have little balls of cocoa like these. They are why you need the strainer.
Use the back of a spoon to press them through the mesh until all the cocoa has been added to the mixture.
Whisk until all the cocoa is incorporated.
The recipe calls for a torte pan, but I don’t have one, so a springform pan (used for making cheesecake) will do just fine. You’ll also need some parchment paper.
Trace the pan and then
cut out your circle.
Now you’re ready to pour this gooey goodness into the pan.
Bake at 350 degrees for about 35-40 minutes or just until the center of the cake is firm to the touch. Overcooking will cause you to have a dry cake.
Remove from the oven and let set on a cooling rack for at least 15 minutes.
Use a plastic knife to loosen cake from sides of pan.
Unfasten this lock on the springform pan.
Your cake will look something like this. It’s a dense, fudge-y cake.
You can use a spatula to slide it off the metal bottom of the springform pan onto a cake platter. I left the paper attached to the cake, and it did fine when cutting slices to serve.
For the glaze, you’ll need 3 Tablespoons butter and
the other box of semi-sweet baking chocolate, broken into pieces.
Put these things into the same pan you used for the cake batter and melt over medium heat.
Remove from heat and add 3 teaspoons milk,
3 teaspoons honey, and
1/4 teaspoon vanilla. (Yes, the pure vanilla extract is best, but sometimes you’re just looking for places to trim the grocery budget.)
Whisk until well blended.
Now you’re ready to pour the glaze onto the cake. There’s not a lot of it. Just pour all of it into the center.
Then use a rubber spatula to gently spread glaze to the edge of the cake.
A bit of it will fall over the sides.
If you’ll purchase a few raspberries and whip some cream, you’ll have a dessert ready to celebrate those you love.
I sure love you!