it is rare these days that i straight up steal a recipe from someone. even when it comes to baking. if i decide to go the more scientific route instead of straight up throwing things together and hoping for the best, i'll scour the internet for recipes close to what i'm hoping to achieve, and then i'll usually work out some combination of everything i found in order to please my own taste and desires. or in some cases, the tastes and desires of my clients. 

so to find a recipe that so perfectly nailed it on the first try was truly impressive. well done WELL PLATED. well done. i applaud your perfect (and really REALLY easy) recipe. you can't seem me right now, but i'm giving you a solid golf clap. 

i've already devoured my test run of this recipe and i'm contemplating making another run before i make it for this weekends baby shower. anyone want to come over and help me eat torte?

flourless chocolate torte
serves: 10-12 slices
prep time: 15 minutes
bake time: 30-40 minutes total time: 55 minutes
ingredients: 9 oz dark chocolate, roughly chopped. 9 oz butter, cut into cubes plus 1 tbs to grease your pan. 1.5 cups sugar. 7 eggs at room temperature. 1 tsp vanilla extract. .25 tsp almond extract. powdered sugar for dusting. 9 inch spring form pan. parchment paper. heat safe medium bowl. larger mixing bowl. large pot of boiling water. fresh berries & whipped cream optional for serving.
start by preheating your oven to 375 degrees f. combine your chocolate and butter in a heat safe bowl. place your bowl over a pot of boiling water (creating a double boiler) and allow the butter and chocolate to melt, stirring to combine every minute or so once things start to melt. about 5 minutes. you can always take a shortcut and use the microwave (i don't have one so i don't really have a choice). 

when the chocolate and butter are melted together, add in the sugar. 

allow the batter to cool for a minute or two and then one at a time, start to add in your eggs. combining each one completely before adding the next. 

when all the eggs are added, pour in the extracts and stir until the batter thickens and becomes glossy. 

gently grease the pan and then place a 9 inch parchment round in the base of your pan. pour your batter into the prepared pan and bake for 30-40 minutes, until the torte is set and the center is just barely set (has a bit of jiggle in the middle). 

start checking on it right at 30 minutes to make sure it does not go over. remove the torte from the oven and allow it to cool a bit.

gently dust the top with powdered sugar. 

i added some blueberries on top as well. if you are adding whipped cream, wait till the torte has cooled completely. serve warm or room temperature. 

xo, a

flourless chocolate torte serves: 10-12 slices
prep time: 15 minutes
bake time: 30-40 minutes total time: 55 minutes
ingredients: 9 oz dark chocolate, roughly chopped. 9 oz butter, cut into cubes plus 1 tbs to grease your pan. 1.5 cups sugar. 7 eggs at room temperature. 1 tsp vanilla extract. .25 tsp almond extract. powdered sugar for dusting. 9 inch spring form pan. parchment paper. heat safe medium bowl. larger mixing bowl. large pot of boiling water. fresh berries & whipped cream optional for serving.
start by preheating your oven to 375 degrees f. combine your chocolate and butter in a heat safe bowl. place your bowl over a pot of boiling water (creating a double boiler) and allow the butter and chocolate to melt, stirring to combine every minute or so once things start to melt. about 5 minutes. you can always take a shortcut and use the microwave (i don't have one so i don't really have a choice). when the chocolate and butter are melted together, add in the sugar. allow the batter to cool for a minute or two and then one at a time, start to add in your eggs. combining each one completely before adding the next. when all the eggs are added, pour in the extracts and stir until the batter thickens and becomes glossy. gently grease the pan and then place a 9 inch parchment round in the base of your pan. pour your batter into the prepared pan and bake for 30-40 minutes, until the torte is set and the center is just barely set (has a bit of jiggle in the middle). start checking on it right at 30 minutes to make sure it does not go over. remove the torte from the oven and allow it to cool a bit. gently dust the top with powdered sugar. i added some blueberries on top as well. if you are adding whipped cream, wait till the torte has cooled completely. serve warm or room temperature. 

i know what you are thinking. why in gods name would she just GIVE me her chocolate cake recipe. 

well the truth is, it really isn't mine to give. it's ina's (the barefoot contessa) and she has already given it away. 

ina is pretty much my culinary goddess. when i was teaching myself to cook, nine times out of ten i would go with a barefoot contessa recipe. they NEVER let me down. and while i have adjusted most of her recipes that i started with, this one is tried and true.

if you are a chocolate cake fan, this is your holy grail. this cake is rich, but still light and fluffy. it's bold in flavor, but is still very moist. it's pretty much the perfect cake. it's great with cream cheese frosting, a classic butter cream or if you are like me, it's great on its own. 

THE chocolate cake
serves: 2 x 9 inch cakes or 1 9 x 13 sheet cake
prep time: 10 minutes
active time: 5 minutes
bake time: 30-45 minutes
total time: 1 hour
ingredients: 1.75 cups ap flour. .75 cup cocoa powder. 2 cups sugar. 2 tsp baking soda. 1 tsp baking powder. 1 tsp salt. 1 cup buttermilk. .5 cup vegetable oil. 2 eggs. 1 tsp vanilla extract. 1 cup hot coffee. parchment paper. vegetable oil spray.
start by preheating your oven to 350 degrees f. while your oven is preheating, prepare you pans. trace the size of your pans your are using onto the parchment paper and cut out a shape that fits into the bottom of the pan. spray your pan with oil and then set the parchment in the bottom. 

in the bowl of a stand mixer or with a hand blender, combine the eggs, buttermilk, oil and extract. 

once the wet ingredients are well combined, turn the mixer to slow and add in the dry ingredients a bit a time. 

when your batter is well combined (it should be nice and thick), slowly add in the hot coffee. 

mix until just combined and smooth. 

pour the batter into the prepared baking pans. 

bake for 30-45 minutes depending on the size of the pan. you will know that the cake is done when you can insert a toothpick into the cake and it comes out clean. remove the cake from the oven and set to cool on a cooling rack. 

once the cake has cooled to room temp, remove your cake from the pans and use.

xo, a

THE chocolate cake
erves: 2 x 9 inch cakes or 1 9 x 13 sheet cake
prep time: 10 minutes
active time: 5 minutes
bake time: 30-45 minutes
total time: 1 hour
ingredients: 1.75 cups ap flour. .75 cup cocoa powder. 2 cups sugar. 2 tsp baking soda. 1 tsp baking powder. 1 tsp salt. 1 cup buttermilk. .5 cup vegetable oil. 2 eggs. 1 tsp vanilla extract. 1 cup hot coffee. parchment paper. vegetable oil spray.
start by preheating your oven to 350 degrees f. while your oven is preheating, prepare you pans. trace the size of your pans your are using onto the parchment paper and cut out a shape that fits into the bottom of the pan. spray your pan with oil and then set the parchment in the bottom. in the bowl of a stand mixer or with a hand blender, combine the eggs, buttermilk, oil and extract. once the wet ingredients are well combined, turn the mixer to slow and add in the dry ingredients a bit a time. when your batter is well combined (it should be nice and thick), slowly add in the hot coffee. mix until just combined and smooth. pour the batter into the prepared baking pans. bake for 30-45 minutes depending on the size of the pan. you will know that the cake is done when you can insert a toothpick into the cake and it comes out clean. remove the cake from the oven and set to cool on a cooling rack. once the cake has cooled to room temp, remove your cake from the pans and use.