It’s a magical gluten free chocolate cake!
Hold on to your tumtums, everyone! This is gonna be a wild and chocolatey ride!
The Choc-Island line is back on track!
We’re on the 2:10 to Yummy!
The Chocolate Train is headed for Yumm-Towne and it’s bringing fudge-y, delicious chocolate cakelets to all the Yumm-Townsians.
Whoa! Stop the train! Did I just take you on a trip in your mind to deliver fudge-y and delicious cakelets to a town in the Old West? Yeah, yeah I did.
But before you go accusing me of witchcraft… you might think again. You might instead want to consider accusing me of being a HUGE flippin’ dork. You know, for using words like “flippin’” and for imagining a place called “Yumm-Towne”.
Now that that’s all settled, here’s how to make these fudge-y fancy flourless chocolate cakes that require only FIVE ingredients! Whoa! FIVE INGREDIENTS!? Maybe it is witchcraft after all.
- 4 ounces bittersweet chocolate (60-70% cacao)
- 1 stick unsalted butter, softened (1/4 pound)
- ¼ cup Grand Marnier or other liqueur
- 5 tablespoons sugar
- 2 eggs
- Preheat the oven to 325 degrees F. Place 4 (5-8 oz) ramekins in a large oven-safe pan that’s been filled with about a ½ inch of water. Set aside.
- Break the chocolate into pieces and cut the butter into chunks.
- Combine the Grand Marnier and 4 tablespoons sugar in a small pot. Bring to boil and stir so the sugar dissolves.
- Add the butter chunks and chocolate ans stir like crazy until it’s all melted. OR stir like a regular person.
- Beat the eggs (in a bowl with a spout if you have one) with the remaining 1 tablespoon sugar until light and well combined.
- Slowly pour the chocolate mixture into the eggs, whisking the whole time until it’s all in. The final mixture will be fairly thick.
- Divide evenly into 4 ramekins.
- Bake 25-30 minutes or until the tops are set but still shiny.
- Remove from the hot water bath and cool 5 minutes before serving, or cool completely before serving. Or refrigerate. Whatever you want to do. ‘Sup to you.
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