about \ contact \ submissions \ advertising

Foolproof Flourless Chocolate Gateaux

Posted 06/11/2009 by Anne Sage in Cooking and Food, Recipes \ 4 comments

In October 2007, Anne eloped with her high school sweetheart at City Hall in Manhattan. But she's never one to miss out on planning a party, so a year later she married him again with a swinging shindig in the Sonoma Valley. A writer and lifestyle consultant now living in San Francisco, Anne loves road trips, paint swatches and brownies a la mode.

dsc_0091

I am always on the lookout for quick, easy dessert recipes that are fancy enough to serve for company, yet indulgent enough to enjoy while locked in a closet where you don’t have to share with anyone. And this recipe is a winner–these are the moistest, fudgiest chocolate cakes you will ever taste! They come together in an instant, are brilliant by themselves or with a scoop of ice cream, and will win rave reviews from anyone strong enough to pry them from your chocolate-loving hands!

dsc_0100

Flourless Chocolate Gateaux
Recipe courtesy of Donna Hay

6 oz. (1 1/2 sticks) butter
8 oz. good quality semi-sweet or bittersweet chocolate
1 1/4 cups sugar
3/4 cups almond meal (just whiz almonds in a food processor until they have the consistency of coarse flour)
1 cup cocoa powder
5 eggs

Preheat oven to 280 degrees and spritz a muffin tin with non-stick cooking spray. Melt butter, chocolate and sugar over low heat in a saucepan on the stove. Place almond meal and cocoa powder in a bowl them whisk in the butter mixture. Add eggs gradually, whisking until well combined. Spoon into muffin cups and bake for 30 minutes or until firm. Allow them to cool a bit before removing from the tin, then enjoy warm or at room temperature. Yum!

Posted 06/11/2009 by Anne Sage in Cooking and Food, Recipes
4 comments
we heart your comments!
  1. amy i writes... {June 11, 2009 at 9:32 pm}
    Reply

    YUM. I think calling them gateaux infinitely ups the impressiveness level when serving them to company :) I love Donna Hay!

    amy i’s most recent blog post: CEiMB: Double Chocolate Pudding Pie

  2. Maggie @ Eat, Drink, Marry writes... {June 15, 2009 at 5:49 pm}
    Reply

    I will most definitely be trying this recipe. While I generally don’t have a sweet tooth, flourless chocolate cake is a major indulgence – and I have all this new baking stuff I’m dying to try. I think the real reason it works for me is because red wine with deep chocolate? Heaven!

  3. Laura writes... {June 18, 2009 at 6:10 pm}
    Reply

    Oooo! I can’t wait to try this recipe!! How many servings does it make?

  4. Blythe writes... {August 17, 2009 at 5:49 pm}
    Reply

    I made these because I knew company was coming over. They were decadent and delightful. The recipe makes 12–perfect for one muffin tin. I served them with mint chocolate chip ice cream, and even put them in the freezer for a bit, which made them refreshingly chilly on a hot summer day. Thanks for sharing the recipe, Anne!

Leave a Comment