Uncomplicated and perfect in its simplicity, Flourless Chocolate Cake is a rich special occasion dessert that is perfect enough to stand alone. And better yet, it’s really not complicated to make at home.
Ever debated over dessert, agonizing over each of the delicacies on them menu, finally, making a choice, to sink your fork into that first bite and for it to be horrible?
That happened once. And really, it’s dessert. They are all good. How does that even happen?
Out with friends and having a great time, we decided to split a flourless chocolate torte (my first one). It came out with a fresh spring of mint in a dollop of whipped cream with a raspberry reduction sauce. Except it wasn’t.
It was duck sauce.
Like, seriously. Duck. Sauce.
Someone must have mixed up the bottles or something because it was the worst flavor combo I have ever had. And being with friends, and not wanting to seem crazy, we all tried a teeny bite just to confirm.
Sadly, I have never ordered flourless chocolate torte or cake anywhere since. One bad experience with duck sauce and that ship had sailed for me. Which is sad, because it’s pretty much the staple on every single menu right now. And it’s a rich dense chocolatey dessert.
Determined to not let myself live the rest of my days a sorrowful flourless chocolate cake-less bitty, I got into my kitchen and went to the best resource a baker can have besides a little Julie Child in the DNA, Cook’s Illustrated. Thinking I wanted a core taste of this classic cake – but with a little twist to see if I could make it a “Mexican” version of flourless chocolate cake with the kick of spice and a bit of cinnamon.