Admittedly I have only tried one other flourless cake recipe in my life, but I like Emeril's flourless chocolate cake recipe so much that I don't feel like I need to go looking for another. This one is fudgy and has an intense chocolate flavor, probably because there's an entire pound of chocolate in it, but is not overly sweet. If chocolate had the texture of butter, it would be this cake, and you won't find me complaining about it.
Notes:
- The recipe allegedly serves 16 but I think that's a generous estimate because it's very dense and rich. If you've served an entire meal before this it will probably feed more people, especially if they don't have big appetites to begin with. I served it to a group of 25 people who were mostly light eaters, and we still had leftovers.
- For serving: I topped it with a dusting of powdered sugar and fresh raspberries and blackberries, as shown in the picture.
- If you are averse to putting alcohol in your cake or don't have any Kahlua, you can substitute espresso or strong coffee.
- I used semisweet chocolate chips for part of the chocolate but I would definitely use the highest quality real chocolate you can find (I have learned there's such a thing as chocolate *flavored* chips. What are they made out of?).
RECIPE: Flourless Chocolate Cake
