Christmas came early for me! As of two days ago, my family of four is complete again as my oldest son made it home for Christmas. The weather had me worried as it has been extremely cold and snowy which made for some pretty treacherous highway conditions. He made it through snow packed, icy roads and gusty winds. Nothing was going to stop this boy from getting home to his family for Christmas!
Having the four of us back together again brings me so much happiness! I'm not going to waste a moment of it. Of course that means spending some time in the kitchen to make some of our favorite Christmas traditions. Our son has become quite the cook in the kitchen since he has been on his own. And it is mostly self taught. He has called me occasionally for questions, but he is mostly learning on his own. I'm seriously impressed of this 22 year old kid. So while he is at home, I am going take advantage of the opportunity to make him some of his favorites while he kicks his feet up and enjoys being pampered by his mom.
He is quite picky when it comes to cake. And being that he is chocolate lover, a flourless chocolate cake is in order- one of his favorites! When done right, flourless cakes can make one wonder why you would ever need flour to make a delicious cake. Last month I posted my flourless pumpkin chocolate cake recipe. It's a real fall winner! Check that post out as I go into detail about the process of baking this cake using the water bath method. It makes a huge difference in the baking results.
Not only is the flourless cake pretty incredible tasting, but it makes a wonderful presentation, especially if you are entertaining. It's definitely one of those recipes you want to have on hand for special occasions. And for us, this is a pretty special time.
Whatever Christmas brings to you this year, I hope it is something really special! May your day be filled with great spirit, lots of love, and of course, plenty of great tasting food! Merry Christmas~
1. Prepare a springform pan by either lining it with parchment paper on the bottom and the sides, or grease it with coconut oil. I prefer using parchment as it makes for easy removal as well as serving as a layer of protection from water leaking in. Next, you have two options for protecting your springform pan further from water leakage. You can either surround your pan with foil, making sure it is completely surrounded on the sides and base. Just know, a bit of water will still leak in but not enough to affect your cake from my experience. Another option you have is to use a large round cake pan and place your springform pan inside the large round cake pan. Make sure your cake pan is only slightly bigger than your springform pan. That ensures so water will leak in as you bake using a water bath. Once you have prepared your springform pan, you will place it in a large roasting pan and preheat your oven to 275°F.
2. Using a double boiler, melt the chocolate and coconut oil slowly, stirring occasionally. Once it's melted, remove the chocolate from the heat and stir in the maple syrup, vanilla, and sea salt.
3. In a separate bowl, beat the eggs with a hand mixer on high speed speed until the eggs are nice and fluffy (about 5 minutes). Gently fold the egg mixture into your chocolate mixture until incorporated evenly but not over mixed.
4. Pour the cake mixture into your prepared springform pan. Then place the springform pan into your large roasting pan or into your large cake pan if you are opting not to use foil and then into your roasting pan.
5. Fill the large roasting pan with hot water until it reaches half way up the sides of your cake pan. Place the roasting pan in the middle rack of your oven and bake for 55 minutes, or until the cake has set.
6. Once the cake has set, remove it from the oven and from the water bath. Let it cool for 1 hour. Then remove the outer ring of the springform pan. Gently lift the cake away from the base of the springform pan. This is where using parchment paper to line the pan really helps as you can just grab the sides of the parchment paper for easy removal. place the cake on a serving plate. Top with fresh fruit or coconut whipped cream. Slice and serve. Leftovers may be kept in the refrigerator. The cake will be solidify in the refrigerator due to the coconut oil. You can reheat it before eating if you prefer a warm, softer cake. Or you can eat it straight from the refrigerator. It will taste more like a delectable piece of chocolate candy.