It was a big decision as to what picture to put on the iEat header. My family and I really like to eat! Butter tarts, Yorkshire pudding, or cookies? Or perhaps fun food like cakepops or Reindeer pops? Chocolate won out, because, well, it’s chocolate!
The origin of the Kathcake…well I needed to make a ‘prize’ for my NPC eBay competition, treats for the department. I will leave the NPC eBay for another blog, just know that I was up for making treats! My good friend Kathleen eats a wheat/dairy free diet. I really like Kathleen, so I scoured the internet for a fitting treat. I found a recipe for Flourless Chocolate Cake on the website www.glutenfreegoddess.blogspot.ca. Although the name is a much better description, it does not give credit to my friend Kathleen. She made me branch out to try this amazing dessert, that I have served to my gluten loving friends as well!
It can be made in individual cakes, as well as full size. I like it with chocolate sauce and whip cream. I challenge you to try it too! Here is my version. I kept her description; it was really good! Enticed me to try it!
Kathcake (Flourless Chocolate Cake)
Dense, sexy chocolate deliciousness on a plate. This is such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don’t we?).
16 oz. Belgian dark chocolate (or use your favorite dark chocolate bars)
1 cup light brown sugar, packed
1/2 cup white sugar
3/4 cup very hot strong coffee
2 sticks butter, room temperature, cut into pieces (to make dairy free, I used lactose free butter)
2 tablespoons cocoa powder
8 large eggs, at room temperature
Preheat the oven to 350ºF. Prepare a 10-cup Springform pan by lining the bottom with buttered parchment
Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain. Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic! (I did not use a food processor, but chopped the chocolate into very small pieces and used the microwave as an aid! Low power and watch it!)
Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy. (Or keep stirring and re-microwave as needed!)
Pour the batter into the lined Springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350º F in the center of the oven, till puffed and cracked and lovely – about 55 to 65 minutes. (Note – it took an hour plus 15 minutes when I baked this at high altitude.) Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.
Place the cake pan on a wire rack to cool. The cake will deflate. Don’t worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.
When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving. Overnight is even better.
Serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with a fresh berries, whip cream or mint leaves.
Yield: 15 slices