This is seriously the simplest chocolate cake ever. It's definitely a household staple around here because it doesn't take any time to make and it's amazing when you eat it warm, paired with vanilla ice cream. As far as ice cream goes, Breyer's Natural Vanilla Ice Cream is a good starch free choice, because it only has a few ingredients and they're the right ones. (Or with some fresh strawberries and whipped cream. Have you noticed a trend here?) We call it brownie cake because it falls right between a thick, fudgey brownie and a rich chocolate cake.
Flourless Brownie Cake
makes 1 8x8 or 9x9 round/square cake
4 ounces semisweet chocolate
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract
1. Preheat the oven to 300 degrees F. Put the chocolate in a microwave-safe bowl and cover it with the butter. Heat it up in small increments (15-20 seconds at a time), stirring in between each time, until the chocolate is melted. Stir until smooth. Allow to cool slightly, then mix in the vanilla extract.
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| {weighing the chocolate} |
2. Sift the dry ingredients together, then mix in everything else. Pour the mixture into a greased baking pan and bake for 30-35 minutes, or until the cake is cooked through and the top starts cracking. Serve warm!
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| {getting ready to mix everything together} |
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| {finished baking} |
Flourless Brownie Cake
makes 1 8x8 or 9x9 round/square cake
4 ounces semisweet chocolate
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract
1. Preheat the oven to 300 degrees F. Put the chocolate in a microwave-safe bowl and cover it with the butter. Heat it up in small increments (15-20 seconds at a time), stirring in between each time, until the chocolate is melted. Stir until smooth.
2. Sift the dry ingredients together, then mix in everything else. Pour the mixture into a greased baking pan and bake for 30-35 minutes, or until the cake is cooked through and the top starts cracking.
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