Every year, about a week or so before Halloween, I drop a book, “I Want Chocolate” by Trish Deseine, on my husband’s desk. You see, his birthday is on Halloween and every year I am compelled to make him a cake of his choice out of this special book. It has become a tradition. This year he chose a flourless cake.  Turns out this is one of the easiest cakes to make.  Simply just dark chocolate, cream, eggs, sugar, and a bit of butter. Definitely a good combination. In this recipe, I used 71% Valahona Chocolate.

I decided to pair it with a carmel sauce topped with blackberries. It can also be served with a scoop of rich vanilla ice cream to really enhance the flavor.

No Flour Cake

15 oz best quality chocolate (recommend 71%)
2 cups unsalted butter
1 1/2 cups whipping cream
3/4 cup sugar (I used 1/2 cup sugar to make it less sweet)
8 eggs

Preheat oven to 350 degrees.

Grease a 9-inch round pan with butter.

Break chocolate bars in to pieces and melt chocolate, cream and butter in amicrowaveable bowl on high for about a minute or less, just to soften to melting point, or over hot water in a double boiler. Add the sugar and stir until fully dissolved. Beat eggs in separate bowl with a whisk and then combine with the chocolate mixture. Stir well until the mixture is smooth.

The Caramel Sauce

1/2 cup of sugar
1 cup whipping cream (room temperature)
1 tablespoon salted butter (room temperature)

Spread sugar on the base of a pan and heat gently. Stir with a wooden spoon until sugar begins to caramelize. Increase heat gradually if necessary. The sugar will begin to clump but then melt as the temperature increases. The sugar will become transparent with a carmel tint.

Add the butter and stir. Add the cream and stir until blended. If it starts to clump increase the heat. Stir constantly and be careful not to burn. Reduce heat and cook until smooth.

Pair with the berries of your choice and serve with ice cream if you desire.