Flourless Chocolate Cake

Well guys, we’re moving. 


Yep, we’re moving from my beloved Colorado to Fort Hood, TX.

I was trying to be tough and not let my husband, who obviously has no control over this, see that I was upset so I went about business after he told me. And then he asked if I was okay and I started full-on ugly crying while vacuuming. 

I think it was just the shock of it. Like, two days ago they were telling him that he’s going to the promotion board next month and giving him the summer field schedule. And then surprise! You’re moving to Texas! 

Once it kind of set in, I was excited. Fort Hood isn’t exactly at the top of my list of places to live but I really love the adventure of it all. A new place, a fresh start. 


Plus, everything’s a lot more complicated this time. When we moved from Alabama to Colorado, we just had the 2 kids and no one was in school yet. Now we have another kid and 2 different schools to deal with. I mean, by the time we get there and get settled, the kids will have only have a couple weeks of school before summer. 

I know things will be fine but right now I’m just overwhelmed by everything that needs to be done. 

If you live in the area, I need to know where the good dog park is, where the splash pad for the kids is, and where the best Mexican restaurant with a variety of margarita options is. Okay?  

And because I may or may not have eaten my feelings last night, I’ve got a Flourless Chocolate Cake for you today! I love a flourless cake – they are just so rich and decadent. Plus that ganache on top! Amazing. 

And I know that the word “ganache” sends people running in fear but it’s just chocolate chips and heavy cream! You make it in the microwave. It’s easy, I swear. 

You should definitely make it for your Valentine. 

Flourless Chocolate Cake

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Flourless Chocolate Cake
Servings: 8 - 12 servings
  • 1 cup semisweet or bittersweet chocolate chips
  • 1/2 cup 8 tablespoons unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons espresso powder optional
  • 1 teaspoon vanilla
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder
For the glaze:
  • 1 cup semisweet or bittersweet chocolate chips
  • 1/2 cup heavy cream
  1. Preheat the oven to 375F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.
  2. To make the cake: Put chocolate chips and butter in a microwave-safe bowl and microwave in 30 second increments, stirring after each one, until chocolate is completely melted and mixture is smooth.Transfer the melted chocolate/butter to a mixing bowl.
  3. Stir in the sugar, salt, espresso powder, and vanilla. Add the eggs, beating until smooth. Add the cocoa powder, and mix just to combine.
  4. Pour the batter into the prepared pan.
  5. Bake the cake for 25 minutes until it's cooked through and the top has formed a thin crust.
  6. Cool in pan for 5 minutes before loosening the edges with a knife and turning onto a serving platter. The edges may crumble a bit, that is fine.
  7. To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat in 30 second increments, stirring after each one, until mixture is smooth.
  8. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

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