![\"Flourless](\"https:\/\/lacasadesweets.com\/wp-content\/uploads\/2013\/04\/Flourless-Cake-b.jpg\")
<\/img><\/div><\/div><\/p>\nWith Mother\u2019s Day coming up soon, I figured I\u2019d share a recipe my own mom deemed out of this world good. \u00a0If you know anything about my mom, it\u2019s that she absolutely positively dislikes almost all chocolate desserts. \u00a0So when I saw her go back for seconds of this flourless chocolate cake, I was pretty much stunned.<\/p>\n
But, really, who wouldn\u2019t like a rich, fudgy, ultra-chocolatey slice of cake dusted with powdered sugar? \u00a0It\u2019s enough to make even the worst chocolate-hater reach for more.<\/p>\n
Bottom line: if you want to make your mama happy, make her this cake.<\/p>\n
Wishing all you moms (and aunts!) out there a blessed weekend!<\/p>\n
Flourless Chocolate Cake<\/span><\/h3>\nServes 8-10<\/span><\/p>\nIngredients:<\/strong><\/span><\/p>\n\n- 2 sticks unsalted butter, cubed<\/span><\/li>\n
- 1\/4 cup half-and-half<\/li>\n
- 10 oz. dark chocolate chips (I used Nestle<\/a>)<\/li>\n
- 5 eggs<\/li>\n
- 1 cup sugar<\/li>\n
- 1\/4 cup cocoa powder, plus more for dusting<\/li>\n
- Powdered sugar, for dusting<\/li>\n
- Raspberries, for garnish<\/li>\n<\/ul>\n
Instructions:<\/span><\/strong><\/span><\/p>\n\n- Preheat the oven to 350\u00b0 and grease a round springform pan. \u00a0Dust the pan lightly with cocoa powder and set aside.<\/li>\n
- In a large microwave-safe bowl, combine the cubed butter, half-and-half and chocolate chips.<\/span><\/li>\n
- Microwave for 30 seconds, then stir with a spatula. \u00a0Continue microwaving at 30-second intervals and stirring until the chocolate is melted and the mixture is completely smooth.<\/li>\n
- Let the chocolate mixture cool for 10-15 minutes.<\/li>\n
- In another large bowl, whisk together the eggs, sugar and cocoa powder.<\/li>\n
- Whisk in the slightly cooled chocolate mixture until combined.<\/li>\n
- Pour the cake batter into the prepared springform pan, and bake at 350\u00b0 until the cake has puffed up. \u00a0This should take about 35 minutes or so. {Do \u00a0not open the oven during those 35 minutes. \u00a0If at 35 minutes the cake has not puffed up, bake for 5 more minutes.}<\/li>\n
- Cool the cake in the springform pan for at least 1 hour before removing.<\/li>\n
- Serve the cake warm, with ice cream, or let it cool completely, dust with powdered sugar and garnish with fresh raspberries.<\/li>\n<\/ul>\n
Recipe adapted from Real Simple<\/span><\/a><\/span><\/p>\n
Ingredients:<\/strong><\/span><\/p>\n Instructions:<\/span><\/strong><\/span><\/p>\n Recipe adapted from Real Simple<\/span><\/a><\/span><\/p>\n\n
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