Do you guys know my friend Jenna from Eat, Live, Run? She’s one of my favorite people ever and today we are making her mouth watering and decadent Flourless Chocolate Cake to celebrate the release of her first book! It’s called White Jacket Required: A Culinary Coming-of-Age Story and it’s totally great!
Jenna is a fellow culinary school grad, and while we didn’t go to school together, it would have been pretty awesome if we had! I mean, I can’t even imagine the shenanigans we might have gotten into had we been in school together! I love this girl! We got to spend a few days together in Louisiana earlier this year and she’s just awesome. (we may or may not have gone on a midnight alligator hunt in the middle of a giant thunderstorm on a remote island on the outskirts on Louisiana. Like I said, I can’t even fathom of what other adventures we would have if we lived in the same city!)
And her recipes. OMG. This Flourless Chocolate Cake is life changing. I could have eaten all of these but I was forced to share with some friends that were over. (rude of them to ask me to share such a decadent and delicious chocolate concoction!)
Her book is the story of her journey though culinary school and it’s peppered with some of her delicious recipes. I read it beachside in Mexico while we were there for our honeymoon and it was so fun to read all about Jenna’s culinary and pastry school days because it reminded me so much of the trials and tribulations I went through too.
So today I’m sharing one of Jenna’s recipes! (with her permission of course) It’s the perfect cake to celebrate her first book!
So if you’re into culinary tales, or want some awesome recipes to kick things up a bit in the kitchen, you’ve gotta pick up this book!
And then make this cake. Trust me. You’ll thank me later.
Flourless Chocolate Cake
For the Cake
- 10 ounces about 2 cups semisweet chocolate
- 5 ounces unsalted butter
- 6 eggs at room temperature
- 1/2 cup granulated sugar
For the frosting
- 1 sticks butter softened
- 1 cups confectioner’s sugar
- 1/2 tablespoon 2% milk
- 1 teaspoons vanilla extract
- Preheat the oven to 350°F. Thoroughly butter 10 ramekins with butter and dust with flour.
- In a small saucepan over very low heat, melt chocolate and butter together.
- While mixture is melting, whip eggs in a stand mixer at high speed.
- After about 3 minutes, when eggs start to become thick and pale, add sugar slowly.
- Continue whipping on high until the mixture is thick, pale, and ribbony, about 6-8 more minutes.
- Slowly fold melted chocolate into the egg-and-sugar mixture, gently turning with a rubber spatula so that batter stays light and airy.
- Evenly pour batter into the prepared ramekins and place them on a large cookie sheet.
- Bake for 20 minutes, then remove from oven and let cool completely.
- While cakes are cooling, make the frosting. In the bowl of a stand mixer, beat butter and sugar together until combined. Add milk and vanilla extract, and continue beating on high until the frosting is thick and light, about 5 minutes.
- When the cakes are cooled completely, pipe even amounts of the frosting on top of each ramekin.