This incredibly fudgy flourless chocolate cake is a much better way to satisfy your own spooky sweet cravings than dipping into your kids’ Halloween candy. Dark and delightful, this rich and chocolatey cake only requires five ingredients and about an hour to pull together. That said, this decadent Halloween dessert does need to chill for at least 6 hours before you slice, so plan accordingly. After the cake has chilled and you’ve covered it in a sleek layer of chocolate glaze, simply draw on your spider web using a white icing pen. Keep in mind, your web doesn’t have to be perfect! Finish it with a couple of candy spiders or draw your own with the icing. Trust us, a chocolate-on-chocolate spider web cake is a welcome addition to any Halloween party.
2 sticks (1/2 lb.) unsalted butter, cut into pieces
1 pound bittersweet chocolate, finely chopped
8 large eggs, lightly beaten
6 ounces milk chocolate, chopped
6 tablespoons heavy cream
How to Make It
Make cake: Preheat oven to 350°F. Butter an 8-inch springform pan. Wrap pan bottom in heavy-duty foil.
Whisk eggs into chocolate mixture until well-combined. Scrape batter into prepared pan.
Place springform pan in a roasting pan; pour hot water to 1 inch deep into roasting pan. Bake until cake is set around edges but wobbly in center, 30 to 35 minutes. Remove foil and let cool on a rack. Cover with plastic and chill for at least 6 hours and up to 3 days.
Make glaze: Put milk chocolate in a bowl. Bring cream just to a boil; pour into bowl. Let stand for 5 minutes; whisk until smooth. Cool to room temperature. Remove cake to a platter; spoon on glaze. Refrigerate for up to 5 hours.
To create spider web, spoon canned vanilla frosting into a plastic zip-top bag; snip off a tiny corner. Pipe straight lines from center of cake to outer edges. Connect lines by piping curved lines in between, creating web pattern. Pipe spider or place a candy spider on web.
I can't believe I actually baked something this fattening and unhealthy. That said, it was AMAZING! If you like bittersweet chocolate with a high cacao percentage (I used 60%), you will love this. The cake is very rich, and a very small slice is more than enough- we got about 12 slices out of one cake. The sweetness of the glaze is the perfect compliment to the bittersweet cake. I actually whipped up a butterscotch rum sauce to drizzle over slices just to sweeten it up a little more- yummy!
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