I finally finished reading a book that I bought back in February. A Homemade Life: Stories and Recipes from My Kitchen Table by Molly Wizenberg is a really enjoyable memoir. In spite of me not finishing it quickly, it really is a good book.
In it, Molly shares stories from her life. Her first kiss. Paris. Her father dying from cancer. How she met her husband. And in between the snippets of her life she shares recipes with her readers. Because that is what Molly does. She loves to cook and bake and blogs at Orangette. And should you happen to meet her or read her book, you will learn that the name of her blog is not because of her hair color, but rather in honor of chocolate dipped candied orange peels.
Molly has a natural talent of weaving words together, making you feel as though you are experiencing what she is writing. It was with her last chapter that I found inspiration to create my first flourless chocolate cake.
The last chapter of A Homemade Life is entitled Winning Hearts and Minds. It was also the name of her wedding cake. A chocolate wedding cake that she made. Actually, she made twenty of them for her wedding.
I looked at her recipe and made a few modifications. Molly’s cake has a little flour in it, as well as 7 ounces of butter (that’s 1 and 3/4 sticks), and 1 1/3 cups of sugar. I wanted to make my version without regular sugar and flour – hence the name Flourless Chocolate Cake.
I hated to do it, but I chopped up 7 ounces of the beautiful French Broad Chocolate bar. After trying the cake I ended up not minding – the results were worth it.
I melted the chocolate with one stick of butter in my microwave. I heated the chocolate and butter for 30 seconds on high, then I stirred. I had to repeat that step one more time until the chocolate melted away into the butter. Then I added some honey, palm sugar, a little arrowroot powder, and baking soda.
I mixed it all together and poured it into my 9-inch non-stick springform pan that I had sprayed with a little oil. After 27 minutes in my oven which had been preheated to 375 degrees, I got this beautiful thing:
I let it cool for about 10 minutes before loosening it from my pan. I then let it cool some more before trying my first piece.
You know, it is surprising at the texture of a flourless cake. Or at least my Flourless Chocolate Cake. It could be the love child of a brownie and rich chocolate cake. It’s quite delicious and not overly sweet.
Flourless Chocolate Cake
- 7 ounces dark chocolate chopped
- 1 stick grassfed salted butter cubed
- ½ cup honey
- ½ cup coconut sugar
- 5 large eggs
- 1 Tablespoon arrowroot powder
- ¼ tsp baking soda
Preheat oven to 375 degrees. Spray 9-in non-stick springform pan with non-stick spray and set aside.
Melt chocolate and butter in glass bowl in microwave for 30 seconds on high. Stir. Repeat if necessary. (Do not microwave for longer than 30 seconds at a time.)
Add honey and sugar and mix well.
Add eggs, one at a time, making sure that each egg is well blended into the batter.
Blend in arrowroot powder and baking soda.
Pour batter into prepared pan and bake 25-30 minutes or until top is set.
Remove from oven and allow to cool for 10 minutes. Loosen cake from spring-form pan and allow to cool completely.
Inspired by Molly Wizenberg's Winning Hearts and Mind cake.
If you are looking for a good book to read, pick up a copy of Molly’s book, A Homemade Life. If you are looking for a good chocolate cake, get some French Broad Chocolate and make a Flourless Chocolate Cake.
If you know anyone who follows a gluten-free diet (and perhaps a paleo diet), be sure to share this recipe with them. And tell them to save a piece for you.2