Elegant yet simple cake will win hearts

Credit: AP Photo

Whipped cream and berries complement this flourless chocolate cake, an easy dessert for Valentine’s Day.

By: By Alison Ladman | THE ASSOCIATED PRESS
Published: February 10, 2010

A quick pulse in the food processor is all it takes to make this simple, yet decadent, flourless chocolate cake.

To dress it up for Valentine's Day, you could buy heart-shaped foil baking pans (sold at most grocers). Serve with whipped cream and fresh berries.

Flourless Chocolate Cake

½ cup sliced almonds

2 tablespoons sugar

12 ounces dark-chocolate chips

½ cup (1 stick) unsalted butter

4 eggs

Heat the oven to 350 degrees. Spritz a 6-inch cake pan or muffin tins with baking spray (a cooking spray containing flour).

In a food processor, pulse the almonds and sugar until finely ground. Set aside.

In a glass bowl or measuring cup, combine the chocolate chips and butter. Microwave on high in 15-second bursts, stirring between, until melted and smooth.

With the processor running, pour the chocolate mixture in and process until combined. One at a time, add the eggs, processing between each to combine. Scrape down the sides of the bowl and process one last time.

Pour the batter into the prepared pan. Bake for 15 to 25 minutes (depending on pan size), or until the cake is puffed and no longer glossy. Let rest in the pan until the top sinks back down, about 10 minutes. Invert onto a plate. Serve warm or at room temperature.

Makes 6 servings.

Nutrition information for one serving (values are rounded): 510 calories; 330 calories from fat; 37 g fat (22 g saturated; 0 g trans fats); 160 mg cholesterol; 44 g carbohydrate; 6 g protein; 5 g fiber; 53 mg sodium.