Flourless Chocolate Cake

When it comes to flourless baking, I can be apprehensive about the results. When subtracting a staple ingredient from a recipe, it looks like a corner is being cut. That alone, makes you question the integrity and flavor of the dish. Then, you add in almond meal-- a new to you ingredient--and that just throws you for a spin. However, this chocolate cake is good. Insanely good. Think of it as richer than a brownie and moister than a cake. It's rich and dense and best of all, easy.

Flourless Chocolate Cake

1 + 3/4 Sticks of Butter
1 C + 2 1/2 TBSP Chocolate (Ghirardelli 60% or 70% Bittersweet)
1 1/3 C Sugar
5 large Eggs
1 TBSP Almond Meal

Preheat oven to 375 degrees. Line the bottom of an 8 in round cake pan with parchment paper. Butter the parchment and sides of the pan.

Melt the butter and chocolate. Stir in sugar and allow mixture to cool for a few minutes. Whisk in eggs, one at a time to prevent from scrambling. Stir in almond meal.

Bake for 25 minutes, or until the center becomes firm. This cake does not set like a traditional cake, so the toothpick test won't work.

Let the cake cool in the pan then invert onto a plate. Allow the cake to fully cool before serving.

Top with powdered sugar and additional toppings of choice.

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I decided I wanted a black front door years ago. However, living in an apartment didn't give me the option of going dark. When we bought our first home this last summer, I knew painting the door had to be one of the first projects I completed. Initially, I wanted the deepest black I could find. Then, I decided I wanted a softer black that was still murky & still moody, but not so harsh or to the point. & now, I'm craving a true black again [insert eye roll]. In pictures, the door appears black-- but it person, it reads more of a blue based charcoal. It could be that the artwork is pulling out the blue undertones in the door, but those pieces were painted by my oldest & dearest friend & I love them in the entry way. Eventually, I think this door will be repainted but for right now, I'm keeping it as is.