When I am home, baking goods and making foods is probably upwards of 70% of what I do. But when I come to school, it is a thing I do never. However, the other day I decided it was time. It’s been a year and a half, and I haven’t been in the kitchen making food more than twice, and never “just because”. Now that I have a new, fully (?) functioning kitchen basically right below me, I can’t not use it. Or something like that. What was I going to bake for the first time baking something in the Butt C kitchens ever?! Easy choice. A flourless chocolate cake. One of the best things in the world. Since I can’t really — shouldn’t really — eat grains (though it is probably hard to tell that based on previous posts), it was an easy go-to. However, since it is kind of what people usually immediately think of when they think of a flourless dessert (right? maybe?), it called for an added bonus. An extract. Well, essentially — Triple Sec. Oranges and dark chocolate? Oh, yes.

Additionally, flourless things might seem like they’re extra work, because you can’t just throw flour in there and call it good. But! Flourless isn’t actually harder to make than traditional baked goods; in fact, given a recipe or some general flourless-baking knowledge, I find it easier. For example, well, this recipe. The cake only requires four ingredients, and no weird cooking or preparing of stuff. Bam.


Flourless Chocolate Cake with Orange Cream

the top got a little melty because I lacked the patience to wait out the cooling process. Delicious all the same.


Flourless “Triple” Chocolate Cake
Cake recipe adapted from Kirbie’s Cravings

What to use:
3 shots Triple Sec
7 oz. dark chocolate chips
1 stick (organic) butter
4 cage-free eggs

What to do:
1. Heat chocolate chips and butter in microwave in 30 second intervals until melted, stirring at each interval. Or do it on the stovetop, but be careful not to let the chocolate scorch and stick to the pot. So I think you want to use the microwave.
2. Whisk the eggs in a bowl until about triple in size. You can use a st/hand mixer, but it is possible by hand (so if you don’t have one don’t worry!).
3. In three rounds, add the whisked eggs to the melted chocolate and butter mixture, and incorporate the eggs well. When all of the egg has been mixed in, pour it into a buttered pan (a 9X9 square might be best, for thicker cake).
4. Heat the oven to 350 degrees, and bake for 22-25 minutes, or until a knife or toothpick inserted comes out clean.
5. Remove from the oven, and let cool.
Whip Cream Frosting

What to use:
6 oz. heavy whipping cream
3 shot Triple Sec
(optional: +/- 1 c. confectioner’s sugar)

What to do:
1. Whisk the heavy cream 3 oz. at a time, to make it easier to whip it up (unless you’re using something than your own power to whisk it, then it doesn’t really matter). Also, it helps if the bowl is chilled.
2. When it is basically at your desired, whipped consistency, add about one shot of triple sec, and whisk again until it is well incorporated into the whip cream. Add the other two shots one at a time, whisking in between each addition. (Add the confectioner’s sugar when it is still a little more liquid-y, if using. I don’t think it needed it.)
3. When the cake is cooled, spread on the whip cream with a spatula (the rubber, baking kind).