Valentine’s Day is right around the corner, and if you want to “Wow” your sweetie… then I have the cake for you! This flourless chocolate cake is the most amazing, delicious, DECADENT cake ever.
I first had this cake with my family when I was little at Ruth’s Chris restaurant. We thought it was so good that we didn’t stop talking about it. So my mom decided she was going to make it. She tried countless recipes until she finally found the right one. Now I make it for our family.
It had been awhile since I made it, so I decided to bring it on Christmas Day. (after we open gifts, we head over to my in-laws house where everyone meets up) I had forgotten how much everyone loves this cake, people were THRILLED to see it back!
Here’s what you will need:
8oz. bittersweet chocolate
4oz. semisweet chocolate
1 cup of sugar
2 sticks of butter cut up into small pieces
|To prep the springform pan I put a large piece of parchment paper on the bottom, seal it, then cut off the excess paper.|
- Preheat the oven to 400, place parchment paper on the bottom of a 9-inch round Springform pan and butter the bottom and sides of the pan.
- Cover the outside bottom of the pan with foil, since you will be putting it into a water bath to bake. If you don’t do this water will seep into your cake and ruin it! 🙁
- Make a double boiler, by putting a heatproof bowl over a pan with simmering water inside. Put the butter & chocolate the bowl. Let it all melt together, whisking occasionally.
- In another bowl, whisk together the eggs and sugar.
- Once the chocolate and butter are melted, stir it slowly into the eggs bowl.
- Pour the chocolate batter into your springform.
- Place the pan into a larger pan into the oven. Slowly pour water into the larger pan, until it reaches a little less than halfway up the cake pan.
- Cover the top with foil and bake for about 1 and 1/2 hours. (this kind of depends on your oven)
- When the cake appears to have “set” take it out of the oven.
- Take the foil off of the top and the side, and dab up any water that may have leaked into the side of the springform pan.
- Once it sits out for about 20 minutes, put it in the refrigerator.
- Serve it up!!
|The water bath is the trickiest part for me!|
|You can see how the edges are “set.” The center may look a bit wobbly, but it will continue to set as it cools.|
My hubby makes a really good raspberry sauce to go with this cake, it also goes great with whip cream and ice cream. The original recipe is made with ALL bittersweet chocolate, but we mix it with semisweet now, since the kids like it better that way. I totally forgot to take a pic of this cake before everyone hacked into it! (it was Christmas Day, things were a little hectic! ha!)
This cake does take a bit of effort, but it is really worth it. Your guests will be talking about it for years to come!