SINFULLY RICH ALMOST FLOURLESS CHOCOLATE CAKE
This cake is so easy and so delicious! We used to make this for every catering event held at Woodhaven. It will stand alone with just a dollop of whipped cream or can be covered with a caramel sauce or chocolate ganache ( or both!!!!) and sprinkled with red raspberries or strawberries. We even slathered it with seedless raspberry jam and then whipped cream sometimes.
8 ounces bittersweet or semi sweet chocolate chips
1 cup unsalted butter
2 teaspoons flour, divided
1/2 cup sugar
4 large eggs
Melt the butter and chocolate in double boiler and remove from heat
Preheat oven to 300 degrees
Fill a 9x13 inch roasting pan or casserole halfway up with water and place pan in middle of oven
Lightly grease the sides and bottom of a 9 inch cake pan, and dust with 1 teaspoon of the flour. Cover the bottom of the pan with a piece of wax paper cut to fit.
Next place the sugar, eggs and remaining teaspoon of flour in an electric mixer and beat on high for two minutes.
Pour in the chocolate mixture and beat just until well mixed.
Pour the batter into the prepared pan and carefully place the pan into the water bath in the oven.
Bake for about 75 minutes or until a light crust forms and a toothpick inserted comes out clean.
Cool the cake completely on a wire rack. Take out of the pan by first running a knife blade carefully around the edges. Place the plate you wish to serve the cake on over the top of the cake and turn the plate and cake over all at once. You will need to tap the cake pan a little and the cake will drop onto your plate. Remove the wax paper from the cake. Then place the cake in the refrigerator of at least 4 hours.
Garnish with whipped cream, berries, caramel or chocolate ...you can be really creative!