Perfect for the CHOCOLATE CAKE LOVER!! Recipe below...
DARK CHOCOLATE (FLOURLESS) CAKE
Preheat oven to 350 degrees F.
Lightly butter 1 (9" by 9" Springform Pan). Set aside.
8 ounces dark chocolate, chopped, or substitute with semi-sweet chocolate or milk chocolate
3 Tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
6 Tablespoons unsalted butter, softened
1 cup granulated sugar
4 large eggs, room temperature
1-1/4 teaspoon pure vanilla extract
1/2 cup walnuts, ground
3/4 cup walnuts, chopped
2-3 Tablespoons powdered sugar, optional
Blackberries and/or Red Raspberries, optional
1. In a small bowl whisk together cocoa powder, baking powder, and salt. Set aside.
2. In a medium bowl melt chocolate in microwave on high in 30-second intervals, stirring in between, until chocolate is melted and smooth. Set aside.
3. In a large mixing bowl, beat together butter and sugar; add 1 egg, at a time, beating well after each addition. Beat on high-speed until mixture is pale and creamy, about 5 minutes.
4. Beat in vanilla, cocoa mixture, and melted chocolate until just blended, about 1 minute.
5. Stir in walnuts until well incorporated. Batter will be thick.
6. Spoon cake batter into prepared baking pan. Evenly spread to edge of pan. Tap pan on solid surface, serval times, to remove any air pockets.
7. Bake in preheated oven for 30-35 minutes.
8. Cool cake in pan for 15-20 minutes. Run plastic knife around edges of pan before releasing cake.
9. Cool completely on cooling rack before removing bottom of springform pan.
10. Serve DARK CHOCOLATE CAKE dusted with powdered sugar and garnish with blackberries, and/or red raspberries, optional.
TIPS: Store in an airtight container up to 3 days in the refrigerator or freeze up to 3 months. Thaw in refrigerator overnight.
~~~ENJOY your homemade DARK CHOCOLATE (FLOURLESS) CAKE~~~
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