I call this Successful Flourless Chocolate Cake because I once had a less than successful experience making a similar version. Less than successful meaning I presented my friends with a brown gooey un-cakely (that is a word) substance along with a dozen apologies. They still talk to me though. Yay!
This time around, I was making it for my family’s Passover Seder.
I adapted the recipe from this one. Only five ingredients! (Six if you add chocolate chips, which you’re obviously going to do, so- only six ingredients!)
- 3 of these baking bars, or something similar
- 1.5 cups of sugar
- 1 1/4 sticks of butter
- 5 eggs
- a pinch of salt
- 1 cup chocolate chips
- Preheat your oven to 350 degrees
- Using a double broiler with barely simmering water underneath, melt the chocolate, sugar, butter and salt together. I don’t have a double broiler, so I place a medium glass mixing bowl atop a small pot with a few cups of simmering water inside.
- While the chocolate mixture is melting, beat the eggs.
- Wait until the chocolate has cooled- about ten minutes- and gently fold the eggs in. (Add chocolate chips in at this point if you so desire) I was impatient and didn’t wait long enough and when I added the eggs in, things started happening and I was pretty sure I was accidentally making a chocolate scramble. After deep breathing and continued stirring, the consistency improved and I poured the batter into a 9 inch GREASED pie dish.
- Bake for 40 minutes.
- Let cool for a while and then serve with vanilla ice cream and berries!