A quick spin in the food processor makes this cake's prep easy enough for a weeknight dessert for your family. Its bold chocolate flavor is so satisfying that it's unlikely you'll be able to think about seconds.
FABULOUS! So rich. Use good quality baking chocolate like Ghiradellis: you won’t regret it. For those of you who say it overflows the pan, did you use a springform pan? It’s much taller than a regular cake pan.
My family absolutely LOVED this recipe! We avoid wheat and gluten, so it was great to have a cake which was already flourless and NOT have to adapt! I also modified it a little more because I did not have all the ingredients on hand. We also try to avoid processed sugars too. You can see my entire alterations, giving credit to ALL YOU for the original recipe at my blog! http://frugallyfarmingfamily.blogspot.com/2012/02/gluten-free-sugar-free-mocha-truffle.html
SUPER yummy and so easy to make. It is very rich. We did not have whip cream or a strawberry to go with it, but it would help tone down some of the richness. As the previous person person says, it does rise a lot-up past the pan but it falls once you pull it out of the oven to a more reasonable size. If you have trouble finding expresso powder try a Whole Foods-Expresso coffee is essentially the same runs about $6. It can be placed in your freezer for later use. Also I forgot about the parchment paper, but I greased the pan well before with butter and had no problems with it sticking to my already non stick pan. Best thing is I have a gluten intolerance so with these ingredients its naturally gluten free without sacrificing taste!
Oh gosh, this was so easy to make and is very tasty! It does rise quite a bit...over the pan, actually, but don't let that worry you.
