In March I took the BIG leap of going Live on Facebook. Yes, it was a little scary. Okay. A lot scary. 🙂 But I survived. I’ve since learned how I can share Facebook Live videos here on my website so that’s what I’ve done. I know, I’m so techy. LOL. Only took a month.
In this video I talk about my second draft process. I hope you enjoy it.
If you have any questions please don’t hesitate to ask.
There are times when a gal just wants chocolate. Deep, rich, dense chocolate. When that happens it’s time to make this cake. O.M.G. Right?
It’s been awhile since I tied on my apron and baked because I’ve been busy, busy, busy writing and tackling spring cleaning. On Sunday afternoon I decided I needed a treat. But just not any treat. I wanted something decadent. I wanted something that I usually don’t bake, after all I was viewing this as a reward. Chocolate and decadent. Hmm…Flourless Chocolate Cake. Perfect!
One of the reasons, other than tasting amazeballs (sorry, I’ve always wanted to write that into a sentence 🙂 ) it’s perfect for portion control because you just need a small slice to satisfy your craving. See, it’s a perfect dessert.
Ready to dig in? First, you need to bake it and it’s really a quick recipe. So lets get baking.
Rich and decadent, this is a perfect ending to any meal. Top with a sprinkle of powdered sugar or a dollop of whipped cream and fresh berries.
½ cup unsalted butter
⅔ cup bittersweet chocolate chips
¾ cup sugar
3 large eggs
12 cup cocoa powder
Powdered sugar or whipped cream and fresh berries, optional.
Preheat over to 350 degrees. Grease a 9-inch Springform pan and line the bottom with parchment paper.
Combine butter and chocolate chips into a microwave-safe bowl. Microwave on high for 1 minute and stir. Continue to mircowave in 15 second increments, until butter and chocolate chips are melted. Stir to combine.
In a large bowl, whisk together the sugar and eggs. Add melted chocolate and whisk to combine. Stir in cocoa powder and mix until smooth.
Pour the chocolate mixture into the greased pan. Bake for 20 minutes or until a toothpick inserted into center of cake comes out clean.
Let cake cool for ten minutes on cooling rack and then release the side of the pan.
Serve with a sprinkle of powdered sugar or a dollop of whipped cream and berries.