The New York Chocolate Show

Flourless chocolate cakeBlue Ribbon Hunter traveled to New York, NY for a sweet spectacle that would have made Willy Wonka jealous - The New York Chocolate Show. Here, chocolate vendors from all over the world showed off their most unique creations and daring recipes. We were delighted as we sampled an array of unique chocolates from pickle-filled truffles, to chocolate covered bacon, to truffle-chili tea. The icing on the cake was a jaw-dropping fashion show inspired by Broadway classics where models donned chocolate ensembles as they strutted down the runway.

Since pickle truffles may not be the best choice for every chocolate-worthy occasion, Allison wanted to share her favorite original chocolate recipe. Here is a tried-and-true flourless chocolate cake recipe from Allison's cookbook that is sure to satisfy any chocolate craving:

Flourless Chocolate Cake
from You Can Trust a Skinny Cook

Prep Time: 15 minutes
Total Time: 1 hour and 15 minutes
Makes 12 servings
Serving size: 1 slice

When you serve this cake to friends and family, everyone will want the recipe. It has a crunchy, glossy top crust like the best brownies and a soft interior. Since it's flourless, it's thick with chocolate and has a truffle texture on the inside.
This cake is rustic, which is a euphemism for rough around the edges. I find crumbly cakes and free-form pies more inviting than prissy tartlets and fussy seven-layer cakes. When you make this cake, there will be crumbs and little bits that you can steal off the plate with your fingertip. This cake is perfectly imperfect, which is exactly what makes it so inviting.

Cooking Spray
1/2 cup (1 stick) unsalted butter
1 cup semisweet chocolate chips
3/4 cup granulated sugar
2/3 cup unsweetened cocoa powder, plus 1 teaspoon for garnish
4 large eggs
1/4 teaspoon vanilla extract
Generous pinch of kosher salt
Cocoa powder, for garnish

1. Preheat the oven to 350°F. Coat a 9-inch cake pan with cooking spray, cover with parchment paper, and coat parchment with cooking spray.

2. Melt the butter in a small saucepan over medium heat, add the chips, and remove from heat. Let sit until chips have melted (about 1 minute) and whisk together.

3. Meanwhile, whisk together the sugar and cocoa in a medium bowl. Make a well in the cocoa mixture, add eggs, vanilla, and salt, and whisk to combine. Add the melted chocolate to the dry mixture and whisk to incorporate. Pour the mixture into the prepared pan and place in oven. Cook until set, about 1 hour. Remove the cake and place on a cooling rack.

4. To serve, first allow cake to cool completely-at least 1 hour. Invert the cake pan onto a large plate or baking sheet and tap pan gently so that the cake falls out (it will be upside down). Remove parchment from cake and invert again onto a large serving plate (the cake will be right side up). Cut into 12 slices and serve, dusted with cocoa powder.