Dark Chocolate Idiot Cake

Chocolate is the best mood enhancer. Or maybe ONE of the best mood enhancers, if you know what I mean (wink)! Lucky for you, I have a recipe that will not only cure your mood swings but, it will take you to a dreamy, seductive and intense chocolate heaven….feeling better are we already?

The name of the cake is Chocolate Idiot Cake! I am not kidding! Its an easy-peasy 5 ingredient cake and completely flourless, which is why it is so intense! I found it on this fantastic blog Cakes And More authored by an amazing woman Suma Rowjee and trust me you are going to thank her with every bite of this cake!

You can find Suma’s original recipe here. My slightly tweaked (more intense!) version is right below. I think I should get some vanilla ice cream as well! Enjoy 🙂

DARK CHOCOLATE IDIOT CAKE (FLOURLESS) WITH DARK CHOCOLATE SAUCE

Source: Cakes And More

Serving: 8 Mini Slices

Ingredients:

Cake:

• 150 gm Amul Bitter Chocolate, or any good quality dark chocolate, chopped
• 100 gm butter, cubed and softened
• 2 large eggs
• 1/2 cup sugar, powdered
• 1 tsp vanilla extract

Sauce:

• 50 gm Amul Bitter Chocolate, chopped
• 2 tbsp butter
• 1 tbsp honey

Method:

1. For the cake, melt the chocolate and butter on a double boiler.
2. Strain the mixture so that it is completely smooth (very important!) and let it cool.
3. Preheat the oven to 180C.
4. Grease your cake tin. You may also use a springform pan for easy handling.
5. The cake needs to be baked in a water bath, so you will need another larger tin big enough to place the cake tin inside.
6. Start heating some water on the side but, don’t let it boil; it should be enough to come half way up the sides of the smaller cake tin.
7. In a large bowl whisk the eggs, vanilla and sugar.
8. Whisk in the melted chocolate mixture until smooth..
9. Pour the batter into the prepared tin.
10. Take a piece of aluminium foil to cover the top of the smaller cake tin snugly and, roll the edges to keep it in place, making lifting it easier later on.
11. Place the smaller tin in the larger tin and put it in the oven. Carefully, pour the hot water into the larger tin with a jug. Bake!
12. It could take anywhere between 1 hour and 1 hour+15 minutes.
13. If you gently touch the center, your finger should come away clean. The cake won’t rise and don’t worry if its still wobbly because it’ll set completely in the refrigerator.
14. When done, lift the tin out of the water bath, remove the foil and let it cool slightly.
15. Refrigerate it overnight.
16. For the sauce, melt the chocolate and butter on a double boiler and mix well.
17. Remove the pan from heat and mix-in the honey.
18. Drizzle away!