Once in a while a dessert comes a long that knocks your socks off, and let me tell ya’ Elinor’s Amazing Chocolate Dessert won’t just knock your socks off, it’ll knock you clear into next week.
P.S. Don’t feed Elinor’s Amazing Chocolate Dessert to children or husbands. ….unless they have proven they know how to properly savor things that are special. Don’t waste this deliciousness on people who will chew and swallow without taking the time to really appreciate the delicate texture and supreme flavor. (My kids never knew this existed)
Okay, now that we have that out of the way, lets talk a little more about what makes this dessert AMAZING!
First of all, when Elinor described it to me she said it was a flour less chocolate cake. Yes, it is flour free, but it does not taste like cake at all. It has a consistency that is a cross between cheesecake and fudge. It sticks to your spoon and is nice and dense but in a silky smooth way. SO GOOD!
Her original recipe calls for a chocolate ganache poured over it when it is cooled and set up, but she brought it to the party with a berry glaze on it and WOWZA! The berries were the prefect amount of tart sweetness to cut through and accent the bitter sweet chocolate flavor of the dessert.
When I made this for the first time, I was so scared I had ruined it. It was still very soft and jiggly even after it had cooled for a long time on my counter. I was worried that in my oven it must need to cook longer then hers, but I put it in the fridge anyway and when I checked it a couple hours later it was perfect, nice and firm and ready to be plated and garnished with the berry glaze.
I seriously can’t say enough about how awesome this dessert is. So fancy, beautiful and WAY delicious. If you have a friend or family member that is a chocolate lover you have got to make this for them. I plan on making it again at Easter time for my sister and sister-in-law, and Yes, the kids will never know it existed.
P.S.S. Don’t be afraid of the water bath. It sounds a little scary but it’s not. Promise.
- 3 cups semi-sweet chocolate chips
- 1 cup butter, softened
- 6 room temperature eggs, beaten until triple their size (about five minutes) Tip for room temperature eggs: put them in a bowl of very warm water for 5 minutes before cracking open.
- For the glaze:
- ½ cup sugar
- 1½ tbsp corn starch
- 1½ cups of your favorite berries (You can use frozen or fresh) I used fresh raspberries and blueberries. If you use fresh fruit add 2-3 tbsp of water.
- Preheat oven to 425 degrees
- Butter a 8x8 baking dish and then line it with foil and butter the foil, set aside.
- Fill a 9x13 pan about ⅓-1/2 full of water, set aside
- In a double broiler, melt the butter and chocolate chips together
- In a separate bowl beat the eggs for about five minutes like mentioned in the ingredients list. They will be about triple in size when ready.
- Remove the melted chocolate from the double broiler and let cool slightly.
- Fold chocolate mixture (1 cup at a time) into the egg mixture.
- Pour mixture into foiled and buttered 8x8 baking dish. Place 8x8 baking dish into the 9x13 pan of water and carefully place it in the preheated 425 degree oven.
- Bake for 10 minutes at 425 degrees. After ten minutes turn off oven and leave chocolate dessert in there for 5 minutes.
- Remove dessert from oven and place on cooling rack. Allow to cool for a couple hours and then place in fridge for at least 2-3 hours.
- Make glaze while dessert is cooling or in the fridge. (it can be made ahead and kept in the fridge)
- Stir sugar and cornstarch together in a small sauce pan. Add berries (and water if using fresh berries) and stir while it cooks on medium heat. When sauce comes to a simmer, keep stirring and and turn heat down to medium low. Once sugars are all dissolved and berries have softened sauce will be the consistency of a light gravy. Remove form heat and cool.
- When Dessert is cooled turn it out onto a platter, peel foil off, pour berry glaze over it and serve.
- Keep leftover in the fridge in an air tight container.