It’s like my body decided, “Fine. Give up gluten if you must. But I’m just going to demand more chocolate (which is already a lot, if we’re being honest here) and you won’t deny me.”
Well, despite my body’s brutal honesty, I’m not here to argue.
A couple of weeks ago, I wanted to make a special treat for the co-workers that would be in a brutal, day-long meeting with me. Usually cookies and brownies abound at these meetings, but that doesn’t give me any options to enjoy.
Plus, gluten free food—especially gluten free sweets—seem to frighten people. They assume gluten free = gross. Since going gluten free at the start of 2012, my goal has been to make food for people, wait for them to say they enjoy recipe and then casually mention they are eating gluten free food. Maybe that way people will see it’s not so scary, and even try it themselves sometime.
Mr. Lebovitz calls this recipe Chocolate Idiot Cake, as in, only an idiot could mess it up. I’m not sure what this says about me, but when I saw the name of this cake I immediately thought, “This is right in my wheelhouse.”
In all of my prep work for that meeting, I never got to making the cake. But I did have all the ingredients. All four of them.
When we ate dinner with my cousin and her husband a couple of days later, I knew exactly what I could bring to their house for dessert.
Chocolate Idiot Cake. Made by idiots, enjoyed by friends.
If you can melt chocolate, you can make this cake. And, it’s flourless. Sweet.
Here are the ingredients:
10 oz. bittersweet or semisweet chocolate, coarsely chopped
7 oz. butter cut into pieces
5 large eggs at room temperature
1 cup sugar
Preheat oven to 350 degrees.
Butter a nine-inch springform pan and dust it with cocoa powder. Melt the chocolate and butter together in double boiler, or in the microwave.
Nothing bad can come from beginnings like this. Ever.
Stir occasionally until the mixture is smooth.
No one would blame you if you stop here and just eat this by the spoonful.
If you decide to move ahead, whisk together the eggs and sugar, and then whisk in the chocolate mixture until smooth.
Pour the batter into your springform pan and cover with foil. Place the springform pan into a larger pan—I used my roasting pan—and fill with water so it comes halfway up your cake pan.
Bake for 1 hour and 15 minutes.
Mr. Lebovitz gives the tip that when it’s done, it should be set and look like “quivering chocolate pudding.” If you gently touch the center, your finger should come away clean.
Lift cake pan out, remove foil, and let cool.
Bonus: this cake will stay good in the refrigerator for 3-5 days.
But if your home is anything like mine, it will never come to that.