Flourless Chocolate Cake with Blood Orange Sauce

I sometimes think that there is a collective consciousness. Or maybe all ideas are riding on the same current. Right after I posted this recipe for Orange Chiffon Cake, the New York Times ran a recipe for Yuzu Chiffon Cake, and I remember that at the time I was working on my recipe for Edamame Dip recipe, Mark Bittman ran a recipe in his (former) Minimalist column for a pea dip that included a variation for edamame dip.

Then right after I photographed this chocolate cake recipe, Amanda Hesser ran a recipe for Flourless Chocolate Cake in her last Recipe Redux Column. So many coincidences.

Wait a minute! As I'm writing this, I realize that all of those recipes that I mentioned are from columns that are no longer running. Is this a bad omen?

Fortunately(?) for me, no one is paying me to write this blog, so there is no one to hand me a pink slip. I may not have fame or fortune like those other food writers do, but the up side is that I am tough to fire. As Bill Cunningham says in the wonderful documentary that is now out about him, "If you don’t take money, they can’t tell you what to do, kid. ... Money’s the cheapest thing. Liberty, freedom is the most expensive."

I'm hanging on to that.

As for this cake, it is rich, dense, almost fudgey. We have been making it from Gourmet for years and it is always a hit. The classic accompaniment is raspberry sauce, but I prefer it with the slight bitterness of blood oranges because they cut the richness of the chocolate. Also delicious is a scoop of lightly sweetened whipped cream which lightens the denseness of the cake.

Not only is it delicious, but it is very easy to make. So if you don't already have a cake like this in your repertoire, add this one. I promise you will not regret it.

Second Helping: Chocolate Banana Cream Pie
Thirds: Blueberry Crumb Cake

Thank you so much for your comments and ideas about kitchen renovations. I have loved getting virtual tours of all of your kitchens, and you have shared lots of inspiration as well as many practical ideas. You all are the best readers a girl could ask for!

 

Flourless Chocolate Cake

Adapted from Gourmet

Serves 10
20 minutes preparation time
35 to 40 minutes baking time, plus time for the cake to cool

8 ounces bittersweet chocolate, chopped
2 sticks unsalted butter
1 1/2 cups granulated sugar
6 eggs
1 cup unsweetened cocoa powder
whipped cream for serving (optional)
Blood orange sauce for serving (optional), recipe follows

Preheat oven to 350 degrees. Cut a piece of parchment paper to fit the bottom of a 10-inch springform pan. Butter one side and place it butter side down in the pan. Butter the top of the parchment paper, too.

Place a large metal bowl over a pan of water that has been brought to a low simmer. Add the chopped chocolate and butter to the bowl and heat it, stirring occasionally with a rubber spatula, until the chocolate and butter melt and are thoroughly mixed.

Remove the bowl from the heat and place it on a heatproof surface. Add the sugar and whisk until it is fully incorporated. Add the eggs one at a time, whisking after each egg. Sift in the cocoa powder and whick again until it is just incorporated into the batter.

Pour the batter into the springform pan and level it with the spatula. Bake until the top has a thin crust and a toothpick comes out with just a few crumbs attached.

Cool in the pan for 10 minutes. Then remove the sides of the springform pan. Place a baking rack over the top of the cake and turn it over so that the cake can continue to cool on the rack.

Serve with whipped cream or blood orange sauce (recipe follows).

Blood Orange Sauce

2 cups freshly squeezed blood orange juice
1 cup granulated sugar

Mix the ingredients in a small saucepan and bring to a simmer over medium high heat. Simmer, stirring occasionally, until the sugar completely dissolves. Reduce the heat to medium and continue to simmer until the sauce thickens, about 15 minutes.

Print Recipe

Comments

[Mimi]

Margy, Your blog is priceless! Thanks for so humbly sharing your talents and creativity with us avid readers.

[Margy]

Mimi, you're making me blush! Thank you for making my day.

[Andrea]

Yum...enjoy your breakfast!

[Duncan]

I just made this for our friends last night. Wicked good.

[Chantal]

Duncan made the chocolate cake last night. Oh my God! It was heavenly! I can't believe that one can do something so good with just some ordinary ingredients. The blood orange sauce was excellent too. I wonder if you should give it its French name "Fondant au chocolat" or "Chocolate fondant".
For me, "Flourless chocolate cake" doesn't give it the zap it merits. Just an idea! "Fondant" is the word for flourless cake.