When Only a Ridiculous Amount of Chocolate Intensity in Your Mouth Will Do

Let’s face it. There are times in life when you just need something to eat that bursts with richness, decadence and CHOCOLATE. It could be a milestone birthday, a family reunion, a yearly get-together with your old college roommates… or a Tuesday. Hang on. Hear me out.

Tuesday is a wonderful day of the week that is completely overlooked between Good-Grief-the-Weekend-Is-Over Monday and By-Jing-We’ve-Made-It-Halfway Wednesday. Let’s raise a glass… and have some chocolate… in honor of it!

I can justify anything.

So, if you are looking for an intense chocolate experience, look no further. But listen, my friend. Whatever you do, do NOT over bake this one. To waste this celebratory delight because you popped on the phone and forgot all about it would be a crime. Baby it, coddle it, give it your full attention. It will reward your diligence by remaining almost fudgy.

I would like to introduce you to my good friend, the Flourless Chocolate Cake.

Flourless Chocolate Cake

1 pound bag of semi-sweet chocolate chips

1/2 pound (2 sticks) of butter

1/4 cup sugar

6 large eggs

1 teaspoon vanilla extract

1/8 cup coffee

1/2 teaspoon salt

Preheat oven to 325 degrees Fahrenheit and grease a 9 inch cake or spring form pan. If using a spring form pan, cover the outside of the pan with foil.

Melt the butter in a medium saucepan on low. Add chocolate chips 1/4 of a bag at a time to the melted butter. Reheat the mixture until the chocolate chips are melted, being careful not to burn the chocolate. Remove from heat and set aside.

Beat the 6 eggs with the sugar until frothy and light yellow in color. Slowly whisk a small spoonful of chocolate into the egg mixture. Repeat the last step several times. (Do NOT dump all of the chocolate into the egg mixture or it will cook the egg). You don’t want scrambled eggs in your cake!

Once you’ve whisked in several spoons of the chocolate mixture, it is safe to pour the remaining chocolate into the egg mixture. Mix in the salt vanilla and coffee.

Pour batter into your prepared pan and place that pan into a large rectangular baking pan Pour an inch or so of hot water in the larger rectangular baking pan (called a water bath).

Bake for 45 minutes until the center seems set (no jiggling!). Cool on the counter for 10-15 minutes and then place cake in the refrigerator.

Sprinkle with powdered sugar before serving. Serves 8 to 12. Thin slices, this is rich.

NOTE: To bump it up ANOTHER notch, omit the powdered sugar, place a ¼ cup of seedless raspberry jam in a small saucepan and heat until loose. Pour over cooled cake and refrigerate until chilled and set. Wow.