Friends Drift Inn Farm – Recipes
Unique Chocolate Dessert Recipe
Fun in the Bakery, Fun in the Home Kitchen
Claudia DeLatorre of Cake Flour Bakery 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 KitchenAid mixer hops 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
- 6 eggs, organic preferred
- 1 cup of sifted cocoa powder
- 1 tablespoon heavy cream
- 1 tablespoon honey (I used a Lynn honey)
- ½ teaspoon bourbon (You could substitute gluten-free vanilla extract)
1. Preheat oven to 350°
2. Line a 9″ springform pan with a circle of parchment paper, sprayed with a non-stick agent on both sides. Spray pan sides as well and set aside.
3. Melt 8 ounces of the chocolate (a little from both types) 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 bourbon 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, must be chilled at least 1 hour
Serve with a garnish of raspberries or seasonal fruits.
Notes and Observations:
This cake freezes well. I try to keep at least one on hand for unexpected guests. When guests arrive, I just pull it out of the freezer and by the time I get coffee brewed or bourbon poured, the cake will have come to room temperature. I love garnishing this with fresh fruit, but if you have candied citrus that works nicely, too! This is a very rich recipe, small slices go a long way.
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