Just after getting married in 1987, I tried an “advanced” recipe for a flourless chocolate cake which was all the rage. It was complicated, but delicious… I made it every time I was invited somewhere and people loved it. But oh, what a pain to make. I had to cut out parchment paper, put it into a springform pan, grease the pan, the paper and then whip up this rather complicated batter.
One day, I was asked to make a birthday cake for a friend with celiac disease, but I simply didn’t have all the different kinds of chocolate I needed, or the right kind of coffee, so I got to work. I spent endless hours making replacements, testing different ingredients and ultimately found a way to simplify the ingredients and produce an even better cake!
During my years as a caterer, I developed and tested this recipe and created a flourless chocolate-espresso truffle cake that I served over and over again to my clients. When people took their first bite, they’d exclaim, “Oh my God!” It was a reflex… not in anyway intentional… so, we started calling it the “OMG” cake.
So, there you have it… the ultimate, divine, chocolatey goodness. The cake is “fudgey” and light at the same time. A little goes a long way, and every bite is delicious.