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Birthdays & Flourless Chocolate Cake

February 7, 2011
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Adults spend so much time, effort & money on birthday parties for young children – I, too , was guilty of this, at least a little – parties the children do not remember, do not even understand when you are talking about those first couple or three. Part of the issue, especially when you get to school-age is “keeping up with the Joneses;” that nasty, “everybody else is doing it,” from your child usually accompanied by the “what will they think if we don’t have…” coming from that hateful traitor inside your own head. Oh, the value of hindsight… I do not believe in regrets – they are a waste of time; can’t change the past so instead of regretting my mistakes, I just try to learn from them.

Cultivate birthday traditions in the family that are separate from money: ours mainly revolve around food. What did you expect! For your birthday in our home, you get your favorite breakfast, you choose what we will eat for dinner & you choose your favorite birthday cake. Homemade ice cream is available upon request. Not a bad tradition.

hand lime.jpg

(#1 son picking fresh limes during one of his jaunts abroad. He has beautiful hands that remind me of my Dad’s hands.)

My oldest son is 29 years old today. He starts the birthday overabundance we experience in deep winter. He will enjoy eggs & bacon for breakfast with fresh ground coffee. Dinner will be grilled beef tenderloin with a grilled Caesar salad. He has requested a flourless Chocolate Cake for his birthday cake with homemade Mexican Hot Chocolate Ice Cream. We will open a Stags’ Leap Cabernet & a bottle of Schramsberg. He is our first born: a visionary, a complicated, deep thinker who is a joy with whom to spend time.

Flourless Chocolate Cake


  • 16 ounce Dark Chocolate Chips
  • 1 1/2 cups Organic Cane Sugar
  • 3/4 cup Boiling water or very hot Coffee
  • 1 cup Unsalted Butter, room temperature, cut into pieces
  • 2 tablespoons unsweetened Cocoa Powder
  • 8 large Eggs, at room temperature
  • 1 tablespoon Vanilla


  1. Preheat the oven to 350 degrees.
  2. Line the bottom of a 10-inch Springform pan with parchment& butter the sides.
  3. Pour chocolate chips into the food processor bowl; pulse until the chocolate breaks up into small bits.
  4. Add the sugar; pulse until the chocolate & sugar turns into an even, sandy grain.
  5. Pour the hot water or coffee slowly into the feed tube as you pulsing until the chocolate is melted.
  6. Add the butter & cocoa; pulse to combine.
  7. Add the eggs & vanilla; process till smooth.
  8. Pour the batter into prepared Springform pan, wrapping the outside of the whole pan with a big piece of foil.
  9. Bake at 350 degrees F in the center of the oven 1 hour 35 minutes. Top will be puffed & cracked.
  10. Place the cake pan on a wire rack to cool. The cake will deflate.
  11. When the cake is completely cooled, cover & chill for three hours (up to eight hours) until serving.
  12. Release the cake from the pan; slice & serve.

Serve slices with drizzled chocolate sauce or a sprinkle of powdered sugar, adding a few fresh berries or mint leaves to the plate to garnish.

Makes 12 – 15 slices.


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