Strangely, we took no photos during our eating, drinking, and knitting. But I do have a few pictures from earlier today. I was working at my computer when I heard a little tearing sound.
“Chaos, what are you doing to Jeanne’s present?”
“I don’t know how that happened. Who could’ve done that?”
“I’m looking and looking, but I just can’t figure out where the culprit went.”
Hmm. I have my suspicions…
Anyway, to make up for the lack of party pictures, here’s a recipe for the world’s simplest flourless chocolate cake, which is gluten-free and can also be dairy-free:
One Bowl Flourless Chocolate Cake
4 oz bittersweet chocolate
1/2 c butter or margarine
3/4 c sugar
3 eggs, lightly beaten
1/2 c unsweetened cocoa
Grease a 7- or 8-inch springform pan or round pan. Line bottom with a circle of wax or parchment paper and grease paper.
Break chocolate into pieces and put with butter or margarine into a microwave-safe bowl that will be big enough to ultimately hold all the ingedients. Cover bowl with plastic wrap and microwave until chocolate and butter are melted, being careful not to burn them!
Remove from microwave. Stir until chocolate and butter are well mixed. Add sugar and mix well. Add eggs and mix well. Sift cocoa onto mix and stir until just mixed.
Pour into greased pan. Bake at 375 for 25 minutes or until top has formed a thin crust. Cool cake for 5 minutes, then invert onto a plate.
Dark Chocolate Glaze
4 oz bittersweet chocolate OR sweet dark chocolate or 1/2 c double chocolate chips
3 T butter or margarine
1 T milk, soymilk, or almond milk
1 T light corn syrup
1/4 t vanilla
In a small microwave-safe bowl, melt broken chocolate with butter. Stir until smooth. Stir in milk, corn syrup, and vanilla. Set aside to cool slightly. When glaze is cool, pour onto center of cooled cake. Use spatula to smooth glaze and coat sides. Chill about 10 minutes to set glaze.