Foolproof Flourless Chocolate Gateaux
June 11, 2009 · Posted in anne sage, cooking and food, dessert, recipes by anne sage
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!
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!
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
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!
Oooo! I can’t wait to try this recipe!! How many servings does it make?
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!
