[Note: I made this cake/wrote this post back in February, pre-quarantine times] Our Baked Sunday Mornings assignment for this week was a Flourless Chocolate Cake. Now, I’m pro-flour and pro-gluten, so I don’t have much need for this in my life, but I was still excited to make it for my co-worker for her birthday. Her request was for “anything chocolate” so I thought this fit the bill perfectly.

Unfortunately this recipe calls for one of my most dreaded baking tasks: separating (seven) eggs. I hate doing this because I always end up breaking a yolk or getting a piece of eggshell somewhere it’s not supposed to be. I just have to remind myself to slow down and also to break each egg into a small dish first before adding it to the main bowl.

Besides all the eggs, there’s just a short ingredient list of chocolate, butter, sugar, vanilla and salt. It bakes up super puffy in the oven, but then deflates quite a bit, and once cooled has a nice fudgey texture and intense chocolate flavour.

The recipe also calls for a (optional) chocolate ganache glaze, but I just left that off. I think it’s perfect as is, or with a dollop of whipped cream or a scoop of ice cream.

You can find the recipe here!

More Baked Sunday Mornings here!