Sorry it's been so long since I posted! We had a busy farmer's market season and I had baby in August, so I am now just getting back to things.
We had a comment that someone would like the flourless chocolate cake recipe from our blog. Here it is:
Flourless Chocolate Cake:
16 oz. Belgian dark chocolate [I use Trader Joe's] or good semi-sweet chocolate chips
1 1/2 cups cane sugar [or 1 cup light brown sugar and 1/2 cup white cane sugar]
3/4 cup boiling water or very hot coffee
2 sticks unsalted butter, room temperature, cut into pieces [or GF/CF margarine]
2 tablespoons unsweetened cocoa powder
8 large free-range organic eggs, at room temperature
1 tablespoon good vanilla extract [yes, a tablespoon!]
Preheat the oven to 350 degress F. Prepare a 10-inch springform pan by lining the bottom with parchment, and buttering it.
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!
Add 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.
Pour the batter into the lined springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350 degrees in the center of the oven, till puffed and cracked and lovely - about 55 minutes to an hour or even more [it took an hour plus 15 minutes here at high altitude]. Use a wooden toothpick to check the center of the cake.
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 three hours [up to eight hours] until serving. Release the cake from the springform pan. Slice and serve.