When You Need a Chocolate Fix…

July 1, 2018 at 8:34 pm | Posted in Food, Recipes, Toeses and Noses | Leave a comment
Tags: , , , , ,

I’ve been looking for the ultimate Brownie recipe, one like I had at the Sheraton in Saskatoon.  It was fudgy, chewy, chocolatey and had a great crust and insanely satisfying. If you’re ever out that way, I recommend trying one.

It’s hard to find a recipe like that when you don’t know what end result tastes like.  I found a few that I may try and will let you know if I’m sucessful.

What I did find though, was a yummy Flourless Chocolate Torte.  The great thing about this recipe is you don’t need a mixer and it takes no time to make.


Pre-heat oven to 375°F.  Spray an 8” pan well with Vegetable Spray, cut a circle of Parchment paper and place on the bottom of the pan and then spay the Parchment paper.  If you don’t have an 8” cake pan, you can use a 9-9.5” Springform pan like I did but the cake will be thinner.


1 cup (about 175g) Bittersweet Chocolate, chopped

1/2 cup (1 stick) unsalted Butter

Pinch of Salt

1/2 cup Cocoa

3 Eggs, lightly beaten

1/2 Tsp Vanilla

3/4 cup granulated Sugar


1/2 cup Whipping Cream

1 cup chopped Bittersweet Chocolate

Pinch of Cinnamon (optional, I love Cinnamon flavoured Chocolate)

In a microwave-safe bowl, combine butter and chocolate and microwave for 1 to 1 1/2 minute(s) at 30 second intervals, until the Chocolate is melted.  Microwaves can scorch Chocolate easily, so be careful.

Beat the eggs lightly in a separate bowl.

Add Sugar and stir until combined.  Add Salt, Vanilla and Eggs, stir until combined.  The mixture will have a really weird consistency, kind of gooey, but that’s what you want.

Add the Cocoa Powder and stir until combined. Pour into prepared pan.  Bake for 20-25 minutes until a thin crust forms and it is slightly gooey in the centre.  A baking thermometer should read 200°F when inserted in the centre of the cake.  With the 9.5” Springform pan, it was done after 22 minutes.  The texture was almost ‘Brownie-like’.  Cooking it a minute or so less would leave the centre softer, more like a lava cake.

Cool the cake on the counter and run a knife around the sides after 10 minutes.  Let cool completely, then remove from pan and refrigerate.  When the cake is complete cool, heat the Whipping Cream to almost boiling (it should be steaming and small bubbles will form around the edge), remove from heat.  Add Cinnamon if using and the chopped Chocolate.  Stir until smooth.  If the Ganache seems too thin, add some extra Chocolate.  When the Ganache has thickened and cooled slightly, pour on the top of the cake.  If you have any spare Chocolate, use a veggie peeler to make shavings and place on top of the Ganache, because as Lexy said, you can never have too much Chocolate 🙂  Refrigerate for several hours or overnight.

Serve with Summer ripe Berries (wish I had some) and Whipped Cream.  Happy Canada Day 🙂 Enjoy!




Create a free website or blog at WordPress.com.
Entries and comments feeds.

%d bloggers like this: