For quite some time, I have wanted to make a rich, dense chocolate cake with the consistency somewhere between a gooey brownie and a cheesecake. I think some people call it a torte.

So, when I saw this recipe in the November issue of RealSimple magazine, I knew I needed to give it a shot.

I made the "cake" and my kids ate it, but called it "nasty". hhhhmmmm.....
Then I tried with with vanilla bean ice cream, sour cream whipped cream (which rocks, by the way), Cool whip and vanilla pudding... It is different. It is not for everyone. But one of my tasters called it a "grown up dessert". That describes it quite well. This cake is not sweet, but with the addition of one of the above toppings, it is a nice, rich dessert in which you probably will not over-indulge.




I started typing this all out for you when genius struck! I'll bet I could PASTE the recipe in instead. And so I have. Call me lazy.

Whatever.





You can click the title to be taken over to the RealSimple site in case you want to browse their tasty archives.



Bon Apetit!

***edited to add***

I forgot I took all these fabulous photos for you guys.

***

Flourless Chocolate Cake

Ingredients

• 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
• 1/4 cup unsweetened cocoa powder, plus more for the pan
• 1 1/4 cups heavy cream
• 8 ounces bittersweet chocolate, chopped
• 5 large eggs
• 1 cup granulated sugar
• 1/2 cup crème fraîche or sour cream
• 1/4 cup confectioners’ sugar, plus more for dusting

Directions

1. Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
2. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.
4. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with confectioners’ sugar and serve with the whipped cream.

As for the answer to the obvious question of whether or not this is the recipe I was looking for, it is not. But it was still good and I'd make it again, though maybe not for my kids. ;)