Flourless Dark Chocolate Mocha Cake
Well I've had the most intense craving for a really really rich, dense dark chocolate cake with a coffee bite. So, looking everywhere for a SLICE of flourless cake similar was almost laughable. We have two Italian places in town (small place), one of them dosen't even qualify as Italian as its just greasy Americanized junk. So the solution? Make one.
Looking for the recipes online was shocking. I am really weird with butter. Its one of those things I've grown up fearing because its so...sinful? So rich and melty and bad. So the idea of using a stick for making cookies always made me nervous but these recipes asked for TWO to THREE STICKS of the stuff. So of course, dismayed and defeated, I gave in. Used about a stick and a half (half of what it asked for) it turned out fine.
1 1/2 sticks of butter
10 oz dark chocolate peices (or chocolate chips)
1/3 cup sugar (I used a lot more, but it would have been better with less)
2 egg whites
1 tbsp vanilla (or another flavor extract)
2 tbsp fat free instant coffee powder (used this.)
2 tbsp cocoa powder
1/2 cup powdered sugar
2 tbsp flavored coffee powder
1/2 tbsp fat free half&half or milk or coffee.
Melt butter and sugar in saucepan over medium heat. When it starts to boil, remove from heat and add chocolate chips, stirring until all is melted. In a separate bowl, mix together the 4 eggs and vanilla using an electric mixer or whisking heavily. Add in the egg whites and then beat until mixture is really really foamy. Gradually add egg mixture to melted chocolate and whisk together untill well mixed. Pour batter into a greased springform pan (be sure to add parchment paper to the bottom half!) and bake for 25-45 minutes or until the center is shiny and set but still a little flexible. Let cool for 20-30 minutes and then remove the sides and transfer the cake to a plate or cake rack or whatever you're using to present it (CAREFUL ITS DELICATE, MK?!).
In a clean bowl, add together powdered sugar, coffee powder, and half&half and stir with a for until all the sugar is moist (kind of icing-esque). Make sure you dont add TOO much milk or half&half to where its runny. You want it to be a little thick and spreadable. Add icing to cake and garnish however you see fit!
NOTE: I coulnt take pictures of the sliced cake since mine was runny from the faulty oven but the texture should be somewhat similar to this or this. If you feel like the cake is a bit too watery, try sticking it in the fridge for 1-3 hours to firm up. Its supposed to be flat and collapsed but it packs a hell of a lot of flavor.
Now this is probably the farthest thing from low calorie imagineable, but it was one of those things I just "had" to have. This is something you might want to make for a party or have a few bites of and then give away. Its very rich and very dense and packed with calories but its so rich its hard to eat more than a slice.
I know this isn't what you're looking for but it was so pretty I had to post pictures! I was good though and only had a slice before deciding to give the rest of the cake to a neighbor. I promise next time I'll post something a lot more diet-friendly. This was just something I couldn't pass up.