Friends Drift Inn Recipes
Unique Chocolate Dessert Recipe
Fun in the Bakery, Fun in the Home Kitchen
Claudia DeLatorre of Cake Flour on Market is one of Louisville’s food heroes. The Louisville Journal calls her business “the best organic bakery in town.” Chef Aaron Sanchez of the Food Network say’s Claudia’s Flourless Chocolate Cake “Is the best thing I ever ate.”
While travelling with the UPIke Basketball Team, Charlie and I had time to swing by for an early morning interview with Claudia. The baker is one of those folks who are comfortable in her own skin; happy with who she is and where she is going.
Her smile comes easy, almost a Mona Lisa smile….like she knows some little secret that she will eventually get around to sharing with the rest of the world.
The tools of her trade, including a Kitchen Aid mixer hop to attention when Claudia commands them. Her workspace is orderly, yet fast-paced as she prepares for the Louisville rush hour.
One of her most popular items, the flourless chocolate cake is decadent, moist and rich. I did not have access to Claudia’s secret recipe, but here is my interpretation of a flourless chocolate cake just in time for the holidays. I used one of my favorite secret ingredients; Sorghum.
Flourless Chocolate Cake Recipe
Inspired by Cake Flour Bakery and Whole Foods
Cake Recipe, Dessert Recipe, Chocolate Cake Recipe, Chocolate
- 6 ounces 70% Cacao
- 6 ounces unsweetened chocolate
- 1 cup of butter, unsalted organic preferred plus 3 Tablespoons
- 1 cup pure cane sugar
- ½ cup sorghum (I used local product but Bourbon Barrel Foods can be ordered online)
- 6 eggs, organic preferred
- 1 cup of sifted cocoa powder
- 1 Tablespoon heavy cream
- 1 Tablespoon honey (I used a Lynn honey)
- ½ Teaspoon gluten free vanilla extract (I substituted Woodford Reserve Bourbon)
1. Preheat oven to 350°
2. Line a 9 inch spring form pan with a circle of parchment paper, sprayed with a non-stick agent on both sides. Spray pan as well and set aside.
3. Melt 8 ounces of the chocolate and all of the butter in a heavy saucepan, stirring often to prevent scorching. When chocolate and butter are completely melded, remove from heat.
4. Add chocolate mixture to a large mixing bowl, stir in sugar and sorghum.
5. Whisk in eggs one at a time.
6. Add cocoa powder stirring until just moistened.
7. Place batter in greased spring form pan and bake for 35-40 minutes. The cake will rise, and have a soft crust on top.
8. Allow to cool for about 10-12 minutes then invert onto a pretty serving dish.
9. For the topping, add remaining chocolate, cream, honey, and flavoring to a saucepan over medium heat. Stir until all is blended.
10. Spoon mixture over top of cake, smoothing around the sides with an offset spatula. Refrigerate for at least an hour before serving. I usually make this the day ahead.
About 40 Minutes
Serve with a garnish of raspberries or seasonal fruits.
This cake freezes well.
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