When the work starts to pile up, emails remain unanswered, dishes are unwashed, laundry is neglected and phone calls are few and far between, I know a day of plain ole comfort and relaxation is in order.
The weeks seem to fly by in a flurry of activity and stress, and while I’m pleased to be busy (beats being bored), I wouldn’t mind ripping my to-do list in half. I push and push push until, one minute, I find myself staring aimlessly at my computer screen. That moment. That is when I know R & R is on the books. Some days, you have to put yourself first and gently remind yourself that if you don’t take care of yourself, no one else will. You know what I mean?
That was me, last weekend. I decided to have a Sunday staycation and did everything and anything that I wanted. Stay in bed until early afternoon? Sure. Browse through your unread stacks of magazines? Yes. Bake yourself a decadent and rich chocolate flourless cake? Of course.
Using only 5 ingredients, this cake is a stunner. I never thought I was a flourless-cake kind of girl (too heavy, too boring) but this one proved me wrong. Rich, gooey, filling and flavorful, I definitely didn’t mind cozying up on my couch all day when I had this cake at my fingertips. Because the cake relies on chocolate, it’s best if you use the finest-quality on hand. I had leftover Scharffenberger chocolate and it didn’t disappoint. Keep the rich chocolate flavor by using real bittersweet chocolate; forget the semisweet stuff. Anything sweeter than bittersweet will just make your teeth hurt- trust me.
After melting the butter and chocolate together, you simply stir, and stir some more. It couldn’t be any easier. I’d say that hardest thing about making this cake was waiting for it to actually bake. The aroma of this cake is brutally divine! I am not ashamed to admist that I “may” have sampled the leftover batter while the cake was baking. Hey, no judgment!
What made this cake even better was that it can last for at least 4 days. In fact, it actually gets more flavorful and dense, almost brownie-like, after a few days. Just be sure to wrap it tight and store it away for later stolen bites.
Flourless Chocolate Cake
Adapted from: Gourmet magazine
Yields: One 9-inch cake
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/4 tsp salt
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preheat oven to 375°F and butter an 9-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder and salt over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)