If you don’t bake much, this is a wonderful cake for you to have in your repertoire. So easy to make, with such delicious results. I made this cake for a special holy day meal last week, and it was a hit! I spied this recipe from the REAL SIMPLE website, and altered the recipe a bit to reflect ingredients I had on hand and added a cup and half of finely blitzed walnuts for flavor, texture and a bit of substance. Flourless chocolate cakes can sometimes be so airy that you want for more… but the nuts certainly added a welcome texture and graininess to the cake.
I used good quality valrhona chocolate, in addition to the cocoa. I also made my own very heavy cream by mixing pure cream that was 65% fat with some milk to thin it a bit. And I used sour cream instead of creme fraiche. As I said earlier, I added 1.5 cups of walnuts, finely minced in a food processor. We served this with great strawberries from the Mountain province, with some heavy cream to drizzle over everything.
It turned out beautifully (albeit it cracked a bit, as the internal temperature rose too high when I left it in for 5-6 minutes longer than I should have, while futzing on my computer) and it tasted like a million bucks, for so little effort! If you like chocolate desserts, you may also want to try this chocolate tart by Francois Payard that is a staple in our kitchen. Enjoy! :)