And we had a little party…

Jeanne came over to my place this evening for some flourless chocolate cake, Rex Goliath 47-Pound Rooster Pinot Noir, and a present to celebrate her birthday.

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.


22 thoughts on “And we had a little party…”

  1. Naughty Chaos! Did he unwrap your Christmas presents this year too? ;o)

    Thanks for the recipe Chris! J is a vegan (but he will eat eggs from our boss’ mom’s chickens because he knows they are spoiled rotten as no chicken on earth should ever be). So, even though that recipe has eggs, we could try it!

  2. Ah, the innocent look. Part of the Chaoscat Creed is to be able to look completely innocent and faintly offended at your implication – all the while magnificently ignoring the large chunk of paper hanging out of his mouth.

  3. your recipe sounds much easier than mine (taken from America’s Test Kitchen). Chaos… such a cutie pie. He really keeps you on your toes, huh?

  4. Maybe Chaos thought Christmas had come early! Ophelia likes shred newspapers so we have to be careful where we leave them.

    The recipe sounds really good. I’ll have to give it a try.

  5. Aw! Chaos just wanted to help her unwrap!!

    YUM! That cake sounds great! Thanks for sharing the recipe!!

    It’s so simple & the best part is I always have all the ingredients as my “staples” in the kitchen!

  6. Mmmmm Cake. My PMS is kicking into overdrive :). Chaos is jealous. “Why don’t I ever get presents? All you do is take goofy pictures of me!” hehe

  7. Heh. Oh, woe is Chaos. Woe is he… ๐Ÿ™‚ Jeanne brought him a present last night – a cute sparkly ball toy. He looked at it with the utmost disinterest, the snot.

    Weirdly enough, Chaos didn’t gnaw on a single Christmas package. Just Jeanne’s birthday present. Hmm. After Jeanne opened her present, Chaos wanted in the box so he could eat the purple tissue paper. He loves tissue paper. However, colored tissue paper makes for alarming litterbox cleaning…

  8. I love flourless recipes and I don’t even have a gluten allergy. Here’s a great one for peanut butter chocolate cookies:

    1 c peanut butter (I use the low carb shit)
    1 c sugar (I use 3/4c Splenda and 1/4 sugar)
    1 egg
    1 tsp vanilla
    2 heaping tbsp cocoa

    Mix it all up and drop balls on an ungreased cookie sheet. Pop ’em into a preheated oven 325F for about 8-10 minutes, don’t burn them, they turn into evil, vile anti-cookies if they get burnt and they’re loads better completely cooled than they are right out of the oven. But, man, they’re good!

  9. Aspiring Crazy Cat Lady – Yum. I’ve made that recipe, but without the cocoa and vanilla. Must try your variation!

    Mama_Tulip – Does Julia eat the paper, too?? ๐Ÿ™‚

  10. I got all excited when I saw the cake could be dairy free, then got disappointed when I saw eggs. Poop. Forgot cakes tend to be made with eggs ๐Ÿ˜‰

    Did I mention I’m all weird too re food intolerances. I’m a lactose/yeast/egg yolk intolerant vegetarian. Eating out can be a little bit of challenge. As you will know for sure….

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