Rita's Extra Easy Sinfully Delicious Flourless Chocolate Cake

From the Kitchen of: Rita Malkin

If you love chocolate, deep dark luscious chocolate, this is the cake for you. It may be gluten free, but I guarantee, no one will notice – or even care. This cake can serve up to 12. It is very rich and small slices are recommended. This is one instance where less is more.

Supplies needed:

8” round cake pan 2 qt. sauce pan

Parchment paper Chef’s knife (if chopping chocolate)

Rubber scraper Roasting pan

Cooking Spray

Ingredients:

1/3 cup water

½ cup sugar

½ cup (1 stick) unsalted butter or margarine; cut into 8 pieces

12 oz. bittersweet chocolate; chopped into small pieces (or 12 oz. Ghiardelli 60%

Cocoa Double Chocolate Chips)

1/3 cup Chambord raspberry liqueur (or other flavored liqueur like Kirsch,

Cointreau, or non-alcoholic beverage like orange juice, coffee, etc.)

6 large eggs (at room temperature)

Whipped Cream (I use Reddi Whip)

Fresh or frozen berries, sorbet, ice cream, or the topping of your choice

Directions:

Preheat oven to 325°F.

Prepare cake pan by buttering or spraying with cooking spray.

Cut a circle of parchment paper to fit bottom of 8” baking pan. Press in place.

Place baking pan inside large roasting pan.

Chop chocolate (only if you’re not using chocolate chips)

Make sugar syrup in 2 qt. sauce pan by adding water first to pan and then the sugar. Bring mixture to a boil over medium heat, stirring to dissolve completely. Make sure syrup comes to a rolling boil. This ensures all sugar crystals have dissolved.

When syrup comes to full boil, remove from heat and add butter and chocolate.

Make sure butter and chocolate are coated with syrup and let mixture stand for 2 to 3 minutes to allow everything to melt. Stir mixture until smooth and shiny.

Whisk in the liqueur.

Add the eggs one at a time, whisking until each is blended.

Pour batter into the lined, buttered cake pan (that’s sitting in roasting pan)

Add 2 cups of very warm tap water to the roasting pan (make sure no water splashes into the cake pan).

Place both pans on the middle rack of the preheated oven.

Bake for 40 to 45 minutes.

Cake should feel slightly soft when pressed lightly in the center but not liquid.

Remove both pans from oven (USE CAUTION – WATER IS HOT!)

Remove cake pan from water and cool for 1 hour on a rack.

Before unmolding, run a paring knife around the inside of the cake pan and invert onto a plate. Remove parchment paper. Serve at room temperature with topping of choice.

Cake freezes very well if placed on a cardboard circle or plate and double wrapped in plastic. Unwrap and return to room temperature.