So it’s not paper, or silver. Not ruby nor gold.
This post is an anniversary of sorts. It’s my 100th EmmaEats…and Katie too! post. Maybe we should have fireworks or champagne. No – let’s have cake. And chocolate. Mmmmm – chocolate cake.
This particular cake was adapted from Molly Wizenberg’s Winning Hearts and Minds Cake over at Orangette. Truth be told, Molly’s site and writing influenced me to start EmmaEats and to focus my culinary efforts here. And her cake is sinful and delicious and unbelievably simple to make. [Sounds like I should be sending a thank you to Molly!]
This flour-less chocolate cake is different from most in that it has no dairy. Olive oil, instead of butter, makes this a decadent (even if it doesn’t look very glamourous) treat you can share with all of your friends — sensitivities and all. And let me assure you, they will be grateful.
Speaking of grateful, thank you for reading and cooking and eating with me here at EmmaEats. I’m so happy to have you here. Here’s to 100 more posts, and more chocolate cake!
Tips and Suggestions:
- Use the best quality ingredients that you can get your hands on. There are only 5 ingredients so splurge on your chocolate, use a really flavourful olive oil, farm fresh organic eggs and pure vanilla. The combination together will be ultimately decadent and truly show-stopping.
- As I’ve mentioned in the past, when selecting chocolate, if you have concerns regarding allergies to nuts or milk, read the label. Often, even dark chocolate will have warnings regarding cross-contamination as well as milk products in the ingredients list.
- The cake rises quite a bit in the oven and will deflate as it cools. This is normal.
- As Molly mentions in the original recipe, this cake tastes best the next day. Even more so after it has been frozen and thawed. If you can make it ahead, do so. I actually bake multiples in the fall and freeze them for impromptu dinner parties (and intense chocolate cravings) through the winter. Wrap individual cakes tightly in plastic wrap and then in foil and freeze. Let thaw to room temperature before serving.
- For an extra treat, whip the coconut cream from one chilled can of coconut milk with a few tablespoons of icing sugar and serve it over top of the cake sprinkled with some raspberries when they are in season.