Winning Hearts and Minds Cake
A dear friend from college introduced me to this cake a few years ago. And through introduced, I mean, she made it, I freaked out, and I remembered the details of it forevermore.
Yes, this is a flourless chocolate cake, but it's also one of the more decadent, rich, delicious, and filling desserts I've ever had. Fast forward to a few weeks ago when Taylor and I were deep in the throes of the Great British Bake Off and realized we desperately needed to bake something.
I realized we had all the necessary ingredients - a few bars of good quality dark chocolate, butter, eggs, and though we didn't have traditional sugar we improvised, and my new and improved recipe was born. I hope you enjoy it and see how it winds the hearts and minds of those you love.
- 7 ounces of good quality dark chocolate (usually about 2 bars). I love Theo chocolates and even subconsciously named my puppy after the brand.
- 7 ounces of butter
- 5 eggs
- 1 cup of coconut sugar
- 1 TBSP almond flour (or other gluten free flower of choice).
- Optional - berry of choice.
- Preheat the oven to 375 degrees Fahrenheit, and butter an 8-inch round cake or tart pan.
- Chop the chocolate (pro tip from Orangette - a bread knife is doubly helpful for getting the job done), and melt it gently with the butter in a double boiler or directly in a pan - being careful not to burn either ingredient.
- Add the sugar to the chocolate butter mixture, stirring well, then set aside to cool for about 5-10 minutes. You want a gritty mixture at this point.
- Make sure the batter has cooled a bit and add eggs one at a time, incorporating the egg after each addition. Then add the TBSP of almond flour.
- The mixture should look shiny. Pour mixture into your cake pan and then (optional) decorate with raspberries, blackberries, or blueberries, placing them into the cake one at a time.
- Bake at 375 degrees for 20-25 minutes. You're looking for only a very slight jiggle in the center of the cake. I like things a little more on the raw and ooey side, so 20-22 minutes seems to be the magic number for our oven.
- Cool if you dare and enjoy!
This recipe is adapted from the original Winning Hearts and Minds cake from Orangette.