Farm Chef and Culinary Director, Andrea Bowers, makes her Cast Iron Skillet Flourless Chocolate Cake. For more information on Andrea, CLICK HERE.
Cast Iron Skillet Flourless Chocolate Cake
- Makes one 9 inch cast iron skillet
- 8 ounces unsweetened dark chocolate, roughly chopped
- 1/2 lb (two sticks) butter
- 2 cups sugar
- 6 large eggs
- 1 cup unsweetened cocoa powder
- 1 tsp vanilla
- Preheat oven to 350 degrees F.
Add butter to a 10-inch cast iron pan and cook over medium heat for 5 minutes or so, until it starts to brown in color. Foam and bubbles are part of the browning process, but watch carefully so that you don’t burn the butter.
Begin to melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water.
Pour the butter from the cast iron into the melting chocolate (don’t scrape the pan, just pour, leaving a healthy coating of butter) and set the cast iron aside. Stir together until mixture is smooth. Remove bowl from heat and whisk in sugar. Add eggs one at a time, whisking well after each addition. Add vanilla. Sift cocoa powder into chocolate and whisk until just combined. Pour batter into cast iron skillet.
Bake on the middle rack until a wooden pick inserted in center of cake comes out clean, 35-40 minutes. Cool cake in pan on a rack for 10 minutes. Invert cake onto a plate and re-invert onto rack to cool completely.
Blood Orange Caramel Sauce
- 4 oz Sugar
- 2 oz Water
- Combine in saucepot. Boil to a golden amber color. Remove from heat.
- 4 oz Heavy cream, hot
- Slowly add to hot sugar syrup. Wisk until completely smooth. Return to heat if caramel will not incorporate and heat for just a minute.
- 2 oz Butter
- zest of 1 Blood Orange
- Juice of 1 Medium Blood Orange
- 1 tsp Vanilla Bean Paste
- Add the butter. Allow to cool.