Touch-of-Crunch Chocolate Cake

When I told my husband what our next baking assignment for Tuesdays with Dorie he said, “I don’t think I can eat a cake made in a pie plate”. He was kidding of course. It is a chocolate month for us and this one more chocolaty than the last. This is a flourless chocolate cake made with butter, bittersweet chocolate, eggs and brown sugar. It is thickened with either a tablespoon of flour or two teaspoons of cornstarch. The crunch comes from your choice of black sesame seeds, poppy seeds or cocoa nibs; I went with back sesame seeds. My cake served at room temperature was pudding-like in the center. I ‘made’ my family eat the first piece of cake with whipped cream but I know that they will prefer vanilla ice cream for the rest.


6 Comments Add yours

  1. Cakelaw says:

    Ooh, cake that is pudding-like in the centre – yes, please.


  2. This really is the tastiest! Loved the texture!


    1. Oh, yours is more pudding like in the middle than mine was…so weird when that happens when we all have the same recipe haha! This was so yummy!


  3. Type & Cakes says:

    I froze mine to eat later this month and your description makes me wish I could have a piece right now!


  4. woah- so gooey in the middle! yum! i was team whipped cream on this one. 🙂


  5. Zosia says:

    It looks deliciously gooey! Now I wish I had served it with whipped cream or ice cream.


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