Miss Vickie Recipe! – Flourless Chocolate Cake
Who doesn’t love chocolate cake? In preparation for the Canadian release of Miss Vickie’s Kitchen later this month we’re featuring one of Vickie Kerr’s family favourite recipes. It is decadent, delicious and totally flour-free! And be sure to come back here for a second delectable recipe from Vickie in November, this time to celebrate the US release!
Flourless Chocolate Cake
This cake is a family favourite, and it’s absolutely decadent when covered and stored in the refrigerator for 2 or 3 days before serving. You’ll need two pans that fit one inside the other for this recipe.
1/2 cup filtered water
1/4 tsp sea salt
3/4 cup granulated sugar
Eighteen 1 oz squares semi-sweet baking chocolate
1 cup unsalted butter, softened
1. Preheat the oven to 300°F. Oil a 10-inch round cake pan. Line with parchment paper and set aside.
2. In a small saucepan over medium heat, combine the water, salt, and sugar. Stir until the salt and sugar are completely dissolved, then set aside.
3. In a double boiler or a microwave oven, melt the chocolate in a large bowl.
4. Cut the butter into 10 to 12 pieces and beat into the chocolate, one piece at a time.
5. Add the hot sugar water and beat.
6. Slowly beat in the eggs, one at a time, until blended.
7. Pour the batter into the prepared pan. Set that cake pan in a larger pan that has been filled with very hot water about halfway up the sides of the cake pan.
8. Bake the cake in the water bath for 45 to 50 minutes. Use a wooden pick to test for doneness. The centre will be cooked if the pick is dry, though the cake may still look wet.
9. Remove the cake pan from the hot water bath. Cool to room temperature, wrap tightly with plastic wrap, and chill overnight or for several days in the fridge. To unmould, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.