Flourless Chocolate Cake

– in a bundt six-pack.

Get together all the ingredients because the cake batter will come together easily once you’ve prepared the cake pan – especially if you’re using a many sided pan like Nordicware. With everything measured and ready, melt the butter on low heat with a vanilla bean.

Before all the butter is melted you can dip in your clean pastry brush and start buttering the baking dish. Plenty of butter is the key to separating the cake from the pan after baking. Brush liberally using your pastry brush to get into all the cracks. It’s no worry if some pooling happens.

After buttering,  I tried to dust with cocoa powder but in the end, lost the definition of the cakes. I don’t think it helped in turning them out, so will skip next time with this particular cake pan (small cakelettes). If using a larger Bundt-style baking pan, dusting the butter with flour, then turning out excess flour will help the cake come out in one piece. See older posts like Cranberry Lemon Bundt Cake, Oatmeal Bundt, where I used oil and nut flour for dusting or Chocolate Bundt Cake, using butter and a fine ground almond flour.

Ingredients:
126 grams of butter
2 inches of vanilla bean
130 grams of dark chocolate chips (plus 36 of cocoa, or 36 more grams of chips)
60 grams of turbinado sugar
3 eggs

Process:

• Preheat oven to 350 °
• Get all the ingredients together.
• Melt the butter with a piece of vanilla bean. Weigh out chocolate chips and sugar.
• Use the melted butter to liberally prepare the pan.
• Then add the chips and sugar to the butter and gently melt those.
• Crack the eggs into the now empty red bowl and beat vigorously.
• When chocolate is just melted add slowly to the eggs and incorporate.
• Pour into prepared pan
• Bake at 350° for 25 minutes
• Allow to cool for about 5 minutes
• Turn upside down until cakes release