5-Ingredient No Flour Chocolate Cake
October 15, 2015
Categories: Desserts, Cakes, North American, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Valentine's Day, Electric Mixer, Oven Bake, Gluten-Free, Vegetarian, Make it from scratch, Sugar, Chocolate, Kosher Dairy more
"Now, for anyone who knows me; understands, that I don't enjoy baking. It isn't that I can't; I just am more of a cook vs a baker. But, every now and then; I am asked to bake something for a party of get-together. So, when it comes to baking ... I like anything easy. And, this is really, a rich decadent dessert; simple, and flour-less too. I like to garnish with a little powdered sugar; maybe some fresh fruit; or a simple dollop of whipped cream."
- Serving Size: 1 (145.2 g)
- Calories 562.5
- Total Fat - 32.5 g
- Saturated Fat - 15.4 g
- Cholesterol - 202 mg
- Sodium - 220.6 mg
- Total Carbohydrate - 65.9 g
- Dietary Fiber - 2.2 g
- Sugars - 64.6 g
- Protein - 7 g
- Calcium - 43.9 mg
- Iron - 2.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Chocolate ... Add the chocolate, butter, and salt to a glass bowl; and microwave on medium heat for approximately 2-3 minutes, stirring often; until melted. You can also do this over a pot of boiling water too. Make sure that the water does not hit the bottom of the bowl; you want to melt it slowly. Cool slightly before adding to the eggs and sugar.
Eggs and Sugar ... Beat the eggs and sugar with a standing mixer or hand held mixer, for 8-10 minutes until you get a light lemon color; and, the eggs and sugar are lightly, fluffy, and thickened. Don't rush this.
Cake ... Gently fold the semi cooled chocolate into the egg and sugar mixture.
Bake ... First, preheat the oven to 325 degrees. Spray a 9x2" spring form pan with a nonstick spray. I actually like to spray the sides; but, I line the bottom with a piece of parchment paper. Both methods work. Pour the cake mix into the pan.
Bake approximately 1 hour 25 minutes, on the middle shelf; until a toothpick or knife inserted in the center of the cake comes out a bit wet; but, not gooey. You still want it very moist. Also, if you press your finger on the top; it will spring back.
Once the cake is done; remove from the oven, and transfer to a cooling rack. When completely cooled, remove the ring, and transfer to a cake plate or serving dish.
Finish and Serve ... Dust with powdered sugar; and garnish with fresh fruit if you want. I happen to like fresh raspberries. A dollop of whipped cream or even ice cream is a nice.
If you feel like getting fancy. Dust with the powdered sugar, add a small group of berries in the center, lightly drizzle with chocolate; and, add a mint sprig on top of the berries. So, you can keep it very simple; or really 'jazz' it up for a special party.
You can even add a little orange liquor and orange zest to the cake; then garnish with a couple of orange slices. Lots of flavor combinations.
Tips & Variations
No special items needed.