Ingredients: |
Ingredients: Cake:
1 cup semisweet or bittersweet chocolate chips
1/2 cup (8 tablespoons) unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 to 2 teaspoons espresso powder, optional
1 teaspoon vanilla extract, optional
3 large eggs
1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred
Glaze
1 cup semisweet or bittersweet chocolate chips
1/2 cup heavy cream
2 tsp dried lavender (optional)
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Directions: |
Directions:1) Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut
a piece of parchment or waxed paper to fit, grease it, and lay it in
the bottom of the pan.
2) To make the cake: Put the chocolate and butter in a microwave-safe
bowl, and heat until the butter is melted and the chips are soft. Stir
until the chips melt, reheating briefly if necessary. You can also do
this over a burner set at very low heat. Transfer the melted
chocolate/butter to a mixing bowl.
3) Stir in the sugar, salt, espresso powder (if using), and vanilla.
Espresso enhances chocolate's flavor much as vanilla does; using 1
teaspoon will simply enhance the flavor, while 2 teaspoons will lend a
hint of mocha to the cake.
4) Add the eggs, beating briefly until smooth. Add the cocoa powder,
and mix just to combine.
5) Spoon the batter into the prepared pan.
6) Bake the cake for 25 minutes; the top will have formed a thin
crust, and it should register at least 200°F on an instant-read
thermometer inserted into its center.
7) Remove it from the oven, and cool it in the pan for 5 minutes.
8) Loosen the edges of the pan with a table knife or nylon spreader,
and turn it out onto a serving plate. The top will now be on the
bottom; that's fine. Also, the edges will crumble a bit, which is also
fine. Allow the cake to cool completely before glazing.
9) To make the glaze: If using lavender, place the flower heads and
cream into a small microwave safe glass bowl. Cook in the microwave on
High until hot to the touch, 20 to 30 seconds. Once hot, stir the
flowers with a spoon, and set aside to steep 5 minutes. Return to the
microwave, and cook 10 to 20 seconds to reheat. Stir again, and set
aside to steep 5 minutes more. Repeat the heating-stirring-steeping
process two more times until the cream is strongly flavored with
lavender.
Combine the chocolate and cream in a microwave-safe bowl, and heat
until the cream is very hot, but not simmering. Remove from the
microwave, and stir until the chocolate melts and the mixture is
completely smooth.
10) Spoon the glaze over the cake, spreading it to drip over the sides
a bit. Allow the glaze to set for several hours before serving the
cake.
Note: For cleanest slicing, use a sharp knife dipped in hot water and wiped dry. Repeat dipping knife in hot water and wiping dry for each slice. |
This recipe for Flourless Chocolate Cake (with lavender option) is from