Flourless Chocolate Cake Recipe. Oh. My.

 This recipe was originally from Eating Well Magazine  , January/February 2020, by Lynda Balslev, page 87.

I changed some of the amounts that she used and left out some of her ingredients. This is an old recipe though-I saw one like it in a 1930's women's magazine. Balslev's ingredients called for chipotle chile powder/ I didn't use that and I altered the sugar amount and oil (which I think could be left out completely).

Here is my recipe, with a huge bow to Lynda Balslev:

12 ounces dark chocolate

1/2 cup butter

1/4 cup canola oil

1&1/2 teasp. vanilla

1 teasp. cinnamon

1/2 teasp. almond extract

1/2 teasp. salt

6 large eggs

1/2 cup granulated sugar

Use 3 of these 4 ounce boxes. If you use the already sweetened ones, use 1/2 cup sugar. If unsweetened-use almost 1 cup sugar.

Preheat oven to 350 degress F. Spray springform pan with oil. 

Melt chocolate and butter in double boiler. I used a pan inside a pan-the bottom pan had about an inch of water, on medium heat. Stir a lot. Remove from heat and stir in the seasonings and oil (if using). Beat the eggs about 3 or 4 minutes with an electric mixer. Fold in the melted chocolate mixture and stir this (use a big bowl to beat the eggs, so there's room for the added chocolate mixture). 

Bake for 35 minutes-I used Jumbo eggs so I had to add 15 minutes to the bake time. The top will look like it is 'set.'

Take the cake out of the oven, and let it cool. I take the side off the pan after about 45 minutes. Let the cake cool completely before putting in fridge.

This is SOOOO good. The texture is something like a brownie, but even better.

And it smells amazing while it's baking!

Please note: I did NOT get permission to re-do this recipe, but I'm giving Lynda Balslev the credit she is due for it. I have just changed some of her ingredients and amounts.

Some good add-ins would be nuts, chocolate chips, cocoanut, peanut butter.

Happy baking!

:)