I have a soft spot for baking cakes from scratch. There’s nothing like a 100% homemade cake. Mine are never quite picture-perfect, but who cares when there are no icky preservatives, just melt-in-your-mouth goodness? So when I came across this flourless chocolate espresso cake recipe in the September issue of Martha Stewart Living, I made a note to pick up the ingredients at the grocery store. I’ve never made a flourless cake and was curious to see how it would turn out.
The recipe called for a springform pan, which I didn’t have and is the cause of my crumbly sides. It may not look like much, but this was hands down the best chocolate cake I’ve ever had. I made the espresso glaze to go with it, but we ate it all up in such a flurry I didn’t get a good photo. The cake was super moist and fluffy–the secret is all in how you prepare the eggs (backyard chicken eggs don’t hurt, either).
So if you happen to be at the grocery store this week, grab yourself the September issue and flip to page 76. I already have requests for an encore cake at our house!
P.S. Martha is hosting her annual American Maker contest and yours truly is up for nomination–I’d love your vote!