If the previous dense flourless cake didn’t float your boat, or if you are afraid of the water bath – then try this is instead.   Light and fluffy this  flourless brownie cake is simple to throw together and although less dense, brimming with chocolate flavor.  Use as a base for ice cream and I promise perfection.  I really do.  The author Kathleen King (from Tates) suggests topping with Nutella which would be great too.  In fact, Nutella and vanilla ice cream would be lovely.  Andy loved it with chocolate ice cream, Rob and Greg with their chocolate sorbet.  And Beth, equally good with coffee ic!  I should admit that I overcooked a bit, so please be careful!

I added a few bittersweet chips to the batter – but they sunk (or sank?) to the bottom and I don’t think necessary for this cake.  But add if you like.

brownie pie (from Tates Baking for Friends):

I kept the recipe as is, but added a bit of salt as usual.

12 ounces semisweet chocolate, chopped
1 stick unsalted butter, room temp
1 teaspoon pure vanilla extract
5 large eggs, room temp
4 egg yolks (room temp) — save the whites for meringues or an omelette
1/3 cup firmly packed dark brown sugar
1/2 teaspoon kosher salt

Nutella to taste
ice cream
choc sauce 🙂

Preheat oven to 325 and lightly butter a 9 inch pie plate.

Melt the chocolate and butter in a bowl over barely simmering water.   Or alternately,  microwave at 50 percent for about 2 minutes.  But remove every 40 seconds or so to stir.  This may take longer or shorter.  Just don’t burn the chocolate.  Remember you want to melt it, not cook it.  That is why I like to use the make-shift double boiler.

With the paddle attachment of your electric mixer (or in a large bowl with hand held) beat the eggs and yolks on high speed until thickened and lighter in color.  Add the brown sugar and salt and again, beat on high a few more minutes until light and fluffy.

Fold in the chocolate mixture and pour into prepared pan.

Bake until a toothpick comes out just clean.  Just!

Let cool and serve and enjoy.



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