Saturday, January 22, 2011

Gateau au Chocalot

Try this for Valentine's Day! Sort of a flourless chocolate cake (well, almost flourless), so feel free to make it darker with bittersweet chocolate instead of semi-sweet chocolate. Serve with whipped cream and/or ice cream. This is from a friend of my in-law's.

  • 8 oz. chocolate (semi-sweet or bittersweet/dark)
  • 6 eggs
  • 1 c. sugar
  • 2 sticks butter (1 cup/16 Tablespoons)
  • 2 T. self-rising flour
Melt butter and chocolate together in a saucepan. Mix flour, sugar, and eggs together and add to chocolate mixture. Spray a 9-inch round cake pan with Pam cooking spray. Pour batter into pan and bake at 325 degrees for 30-40 minutes. Do not overcook--cake is heavy and dense so don't wait for a toothpick to be perfectly clean; take out just before top starts to "crack" (less done is probably better--like underdone brownies are better than overdone :) ).

Cool and sprinkle with powdered sugar.

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