So good! The Dessert Diva is back with a healthy chocolate cake.
FLOURLESS CHOCOLATE CAKE WITH ZESTY ORANGE WHIPPED CREAM
1/2 cup unsalted butter
1 cup semi sweet chocolate chips ( or bittersweet)
1 tsp. instant espresso or instant coffee
1/2 cup cocoa powder
1/4 tsp. salt
1/2 cup brown sugar
1 1/2 tsp. vanilla
powdered sugar for dusting
Whipped cream recipe (below)
Preheat oven to 350
Grease an 8 inch cake pan
In medium saucepan, over low heat, slowly melt the butter, and chocolate chips. Stir in the espresso powder, cocoa powder, and salt. Stir until smooth, then take off heat.
In large bowl, beat eggs until pale yellow, and fluffy. Stir in brown sugar, and vanilla. Add a little bit of the chocolate mixture into the egg mixture, and stir. Slowly add the remaining chocolate, stir until well combined.
Pour batter into prepared cake pan. Bake for 20-25 minutes ( took just 20 in my oven) Take out, and slowly go around the edge of cake with sharp knife, to loosen edges. Let cool in pan 20-30 minutes. Invert onto serving plate. Dust with powdered sugar, and top with whipped cream. Cut into slices, and serve. Enjoy!
Zesty Orange Whipped Cream
1 cup whipping cream
zest from 1 orange
juice squeezed from one orange
powdered sugar to lightly sweeten, if desired
beat until soft peaks form
Notes- if you only have 9 inch pan, go ahead, and use, cake will just be thinner. Sift cocoa powder if it is lumpy. Sometimes flourless cakes have air bubbles on top, if this happens no problem, just cover with whipped cream.