Flourless Chocolate Cake, PF Chang copy

By seamline

Ingredients

• 1/2 c semi-sweet chocolate chips
• 1/2 stick butter
• 3/4 c sugar
• 3 eggs
• 1/2 c unsweetened cocoa powder
• 3 t. vanilla

Details

Adapted from bigfamilytinyhouse.wordpress.com

Preparation

Step 1

Preheat oven to 375. In a saucepan on LOW heat, pour the chocolate chips. Let them sit there for a minute or two while you cut up the butter, then use a spatula to smoosh them and spread them around. I don’t have a double boiler, and I didn’t have a smaller pot to nest in the pot I was using to make a homemade double boiler, so I found that this technique works just as well, and the chips didn’t burn. Once they’ve melted somewhat, toss in the butter pieces and stir until melted and smooth.

Mix together the eggs, sugar, vanilla, and cocoa powder, then stir in the melted chocolate butter.

I buttered my glass pie dish. Sue says to use an 8-inch round springform pan lined with buttered wax paper. I don’t own any springform pans, so I used my 9-inch round pie glass. In retrospect, even if you’re using a pie dish, line it with wax paper and butter the paper. If you have a springform pan, by all means use the technique Sue used.

Pour mixture in and bake for 25 minutes. Let cool for 5, invert dish to remove cake.

Now. My cake stuck to the dish despite the butter, which is why I say to use Sue’s method of buttered wax paper, even if you aren’t using a springform pan.

My cake came out with a texture similar to a heavier, fudgier brownie. One of my best friends was visiting me, and she and my kids all loved it.

Next time I make it though, I’ll definitely use buttered wax paper. Less mess is always good.