Sunday is Father’s Day.  In our house that means BBQ, which means Dad cooks his own meal.  But while he may have to work a little on Father’s Day he does get a special treat.


Jesse Rosennberg’s Flourless Chocolate Cake

Simple.  Sweet.  Delicious.  Easy.

    2 sticks butter
    1 cup sugar plus extra to coat the pans {I used 1 cup Splenda with a dash of Stevia}
    14 oz dark chocolate, chopped {Or use chips}
    8 large eggs

Preheat oven to 300 F.  Grease a 9″ cake pan.  Sprinkle with sugar.

Melt butter and chocolate in a heavy saucepan over medium heat until completely melted and combined.

Beat the eggs until lightly colored.  Add the sugar and beat (whipping works better) until light and fluffy.

Fold the egg mixture into the cooled chocolate mixture until completely mixed.

Poor into the pan and bake for about 1 hour, testing after about 40 minutes, until cake has a nice crust on top and feels solid but soft.  Cook in the pan for 5 minutes and then turn onto a cake plate.  Cool.

After it cooled I sprinkled with a little powdered sugar.  But it would, of course, be wonderful with ice cream!!  Oh, wait.  I made ice cream and it was wonderful!!


GOOD Cake!!  Even though this was sugar free {I used Splenda and a little stevia} it was still quite sweet. The cake was moist, intensely chocolate, and I will definitely make this one again..

{Okay, we didn’t wait until Father’s Day to eat this.  It is also my Birthday so we are having MY cake on Sunday!}
This recipe is from Jesse Rosenberg of San Carlos, CA.  She grew up in France and learned this recipe from  the lady who hired her for babysitting babysitting.

The recipe is from One Big Table (page 808).

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).