Flourless Chocolate Cake

This is dense and gooey and cries to be served with some vanilla ice cream (in a pinch, I go with Enlightened but I prefer to make my own… I promise to share a recipe soon!).  I think my favorite part about this recipe is that it’s not just super easy, it doesn’t require a bajillion kitchen tools so the clean up is a lot easier.  I hope you like it!

Ingredients

Cake:

• Baking spray (I use this ghee based one)
• 12 tablespoons (1½ sticks) unsalted butter
• 10 ounces bittersweet chocolate chips (I weigh out Lily’s)
• 1/2 cup unsweetened cocoa powder
• 6 tablespoons Kahlua liqueur
• 1 teaspoon pure vanilla extract
• 5 eggs, at room temperature
• 1/2 cup golden erythritol
• 1/2 cup erythritol
• 1/4 teaspoon kosher salt

Chocolate Glaze:

• 6 ounces bittersweet chocolate chips (I weigh out Lily’s)
• 1/2 cup heavy cream
• 1/2 teaspoon pure vanilla extract

Tools

• Springform pan
• Springform pan parchment liner 
• Mixing bowls
• Rubber spatula
• Stand mixer

Instructions

1. Preheat the oven to 350 degrees
2. Line a 9-inch round springform pan with parchment and spray with the ghee spray.
3. In a microwave safe bowl, melt the butter and chocolate for 30 seconds at a time and mixing well in between until melted and glossy – should take about 90 seconds.  Be careful not to overcook.  Option to do a double boiler instead here.
4. Add the cocoa powder, Kahlua, and vanilla to the chocolate mixture and blend well and set aside
5. In a stand mixer with the whisk attachment, beat the eggs, sugar, and salt on high speed for 5 minutes until the volume triples and the color becomes a pale yellow (for real, it’ll feel like you’re letting that mixer go on forever and perhaps it might break at that high speed but stick with it because once it comes together you’ll know!)
6. Pour the chocolate mixture into the egg mixture and gently fold with your spatula until just combined.
7. Pour the mixture into your springform pan and bake for 40 minutes until the center is just set.  Allow it to cool for 30 minutes before you try to release it.  Then release the springform and carefully invert onto a plate and remove the parchment.  Turn back over and cool completely.
8. Chocolate Glaze: This can be done double boiler style or (VERY CAREFULLY) in the microwave – I prefer to crack out a simmering pan of water for this one.  Melt the chocolate and cream together.  Off the heat, add in the vanilla (option to add a little powdered erythritol if you want a sweeter topping).  Let it cool for at least 10 minutes before you spread over the top of the cake.
9. Serve with a pint of ice cream!  I offered both chocolate and vanilla to my guests and they all wanted a scoop of each :D.  Enjoy!!