I am such a chocolate fiend. I love a good chocolate dessert. Lately, I haven't been indulging so I've been allowing only the joy of sharing my chocolate desserts with friends. Do not get this twisted when you taste this cake. It is NOT a brownie. This cake is so chocolatey and decadent and elegant...it is so unlike a mere brownie. The denseness of the cake is all due to the amount of 72% cocoa chocolate in the batter. If you are cutting down on flour as I am, you have to try this ridiculously easy cake.
The Rum Butter sauce needs a new name. I show up with a mason jar of this stuff to go with this cake and I find out people are fighting each other for it or hiding the jar from each other. It's insane and insanely simple to make.
A friend told me that she was sharing my cake with her friends and notice a small boy nearby, grumpy, kicking and swatting at nearby things. He was bored because he didn't want to be there. My friend asked him if he liked chocolate. He looked at her suspiciously but said in a surly way, "Yeah." My friend asked his mother if she could give him a piece of a chocolate cake. She gave the little boy a sliver and watched him spear the cake and put it into his mouth. His grumpy face suddenly lit up and he gulped up the rest of the cake. My friend asked, "Well?" The boy said, "I wanna come back here again!" The moral of the story is once you've had a bite of this cake, your grumpy day will melt away.
Traditionally, flourless chocolate cakes are served with chocolate ganache. Make the ganache or make the rum butter sauce. You'll be in chocolate heaven.
For the sauce:
½ cup light brown sugar
½ cup heavy cream
½ cup dark rum
2 tablespoons butter
For the cake:
12 oz. bittersweet chocolate, chopped or broken in to pieces
¾ cup unsalted butter, cut into 6 pieces
5 large eggs
1 cup sugar
1 ½ tsp. vanilla
¼ tsp. kosher salt
2 tablespoon water
¼ cup sifted cocoa powder
Begin making the sauce by combining the brown sugar, heavy cream together in a small pot over medium-high heat. Whisk together until the sugar has melted. Add the rum into the sugar/cream mixture until thickened. If you are using a gas stove, please be careful as the rum may ignite, in which, you should pull the pot away from the flames and then add the rum.
Once the sauce has thickened and reduced a little bit, about 10 minutes, add the butter and stir until melted. Pour the sauce into a glass container and keep warm.
Heat oven to 300 degrees.
In a small bowl, add the chocolate pieces and the butter. Microwave the chocolate and butter in 30 second increments up to 2 minutes. Remove and stir the chocolate and butter until all the chocolate has melted.
In a separate bowl, add the eggs, sugar, vanilla, salt, and water. Beat until smooth.
Add the melted chocolate to this mixture then beat in the cocoa powder until you have smooth batter.
Pour the batter into a well greased 10-inch cake pan.
Bake for 40 – 45 minutes. Check the cake at 40 minutes. If the center is still soft, bake another 5 minutes. Be careful not to over bake. The cake will be very dry.
Let the cake cool completely in the pan, on a wire cooling rack, covered at room temperature.
Once cooled completely, over turn the cake onto a serving platter. Use a warm knife to cut slices, wiping the blade in between the slices.