First, I had my eye on a recipes for a Chicken Taco Braid and a Savory Pot Pie, but then I decided I was in the mood for something sweet (this is nothing new). I decided to try this flourless chocolate cake, because it sounded quick and easy. It's very rich though, and should definitely be served with fresh berries. Add a berry to every bite for a little burst of sour and it's perfect. The texture of the cake is fudgy in case you were wondering.
My 6 year old loved it, but my 4 year old doesn't care for sweets, and only ate a few bites. Sometimes I wonder if she's really mine.
Flourless Chocolate Cake
Makes 12 slices
Adapted from C Mom Cook
4 ounces chopped chocolate, (I used semi-sweet chocolate chips)
1/2 cup of butter
1/2 cup granulated sugar
3 large eggs
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla
1/2 teaspoon cinnamon
Preheat oven to 375F and prepare an 8" round pan (I used aluminum in case I didn't feel like doing dishes later). I sprayed mine but you can line yours if you like. The cake popped right out with just a quick spray.
Place the butter and chocolate chips in a bowl and microwave for about 45-60 seconds. You should be able to stir them together until they're smooth after that. Stir in the sugar.
Beat the eggs in one at a time until incorporated, then add the vanilla.
Sift in the cocoa powder and cinnamon (because cocoa can be lumpy), and stir until well combined.
Pour batter into the pan and bake for 25 minutes. I turned the oven off and left it another 10 minutes because I was busy making spaghetti, and the middle wasn't perfectly set after 25.
Allow the cake to cool (I just left it in the pan) before slicing. Don't forget the berries!