Flourless Chocolate Cake
14oz bittersweet chocolate
1/2 cup oatmeal (ground and toasted)
1/2 c (1 stick) butter + 3 Tbsp butter
8 large eggs
1 cup sugar
1 Tbsp instant espresso or coffee
1/2 tsp pure vanilla
1 1/2 c pecans or walnuts chopped (optional)
1 cup toffee bits (optional)
Heat oven to 350 F
Spray 9 inch springform pan and line bottom with parchment paper (also spray paper.)
melt half of the chocolate with 1/2 cup of butter on high stirring every half minute or so until smooth. Using a mixer beat eggs and sugar until pale yellow in color (3-5 minutes)...stir in ground oatmeal, half the pecans and melted chocolate into the egg mix. Do not overmix this - just go until it's all incorporated.
Pour into pan and smooth evenly.
Bake until set and slightly puffed (30-45 minutes).
Let the cake cool completely and invert on a plate.
In a separate bowl dissolve the espresso in 1 tbsp hot water.
In a microwave safe bowl melt the remaining chocolate and 3 tbsp butter stirring until smooth.
Spread this glaze evenly over the top and sides of the cake.
Press the chopped nuts onto the side and refrigerate.
Once glaze is set this is ready to eat.
Some people separate the eggs. In this recipe I do not because more than likely people will be using freeze dried eggs or dehydrated eggs for this sort of thing. As long as you have chocolate and butter in your preps pretty much anyone can make this.
We top ours with homemade whipped cream and strawberries. But that's our house! Just depends on how much of a junkie you are. I saw a lady on youtube from the Depression era made chocolate glaze with cocoa powder and a can of condensed milk heated over the stove.
Use what you got. As long as you got it.