After a summer hiatus, The Hostess Shop blog is back full force. Stay tuned all fall for great recipes, cool gadgets and party tips. Comments are welcome and forwards encouraged.To kick things off, a recipe for Flourless Chocolate Cake. So good and so easy, it is always a crowd pleaser. Served at room temperature, it is delish with vanilla ice cream and raspberries. Plus it is a great dessert recipe for all of those wheat intolerant friends. Bon appetit.
FLOURLESS CHOCOLATE CAKE
INGREDIENTS
4 oz squares semisweet chocolate, chopped
(dark chocolate works too - just use good quality!)
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract
DIRECTIONS1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract
Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
In the top of a double boiler over lightly simmering water, melt chocolate and butter (No double broiler? No problem. Use a low heat and melt it slowly in a small pot directly on the burner). Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
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