I live and die by chocolate. I can never get enough. Whether it’s a miniature chocolate peanut butter cup or French silk pie, I’m not going to turn it away.
Have you eaten flourless chocolate cake? The best place I’ve had it is at Mia Francesca. Oh my, it is sinfully good and my husband knows he’s lucky if he can sneak in a bite or two.
We haven’t been to Mia Francesca since the night we got engaged, so it’s been awhile. But my longing for flourless chocolate cake never fades. I thought trying to make my own would be a special touch to our Valentine’s Day Dinner. I found the recipe on Epicurious and all of the ingredients are things I had on hand. I paired the cake with a basic mixed berry sauce. I love the combination of chocolate and fruit.
Holy chocolate! This was such a decadent dessert. The cake is very rich and fudgy. The berry sauce had large chunks of fruit and really stood up to the richness of the cake. Perfect pairing!
FYI – I made a lot of berry sauce. Since I’m not one to throw things away, here are some suggestions on what to do with the leftovers:
- Use it as syrup for pancakes, waffle & French toast.
- Would go great over ice-cream!
- Mix it into your Greek yogurt.
- Make your own berry cream cheese.
The berry sauce will freeze just fine. I’m going to freeze the sauce in ice trays, that way I can use little portions whenever I need it.
If you love chocolate as much as I do, you won’t be disappointed in this dessert!
Flourless Chocolate Cake – Recipe from Epicurious.com
- 4 ounces fine-quality bittersweet chocolate (not unsweetened)
- 1 stick (1/2 cup) unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
- Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper. (I used heart shaped baking tins)
- Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. (The heart shaped tins took 20 minutes to bake)
Cake keeps, after being cooled completely, in an airtight container, for 1 week.
Very Berry Sauce
- 1 cup water
- 1 cup sugar
- 16 oz frozen berry mix, (I used cherry, blackberry & blueberry mix from Trader Joes)
- 1 tbs cornstarch
- 1 tbs water
- In a medium saucepan, combine water and sugar. Bring to a slow boil and boil for about 5 minutes, stirring frequently.
- Add berries to syrup, reduce heat and simmer another 5 minutes. In a small bowl, stir together the cornstarch or arrowroot powder with the water. Slowly stir into the syrup, bring back to a boil and cook until thickened.
- Serve with flourless chocolate cake!
This amount of cornstarch will create a semi-thick but still runny sauce, about the consistency of syrup. If you want it thicker, add more cornstarch & water.