I discovered something really funny — a little odd I might say — about this recipe while writing it up for this post. See if you can figure out what it is about this flourless chocolate cake (that’s a little hint — scroll down to the bottom to see the answer).

If you’re a chocolate lover — and even if you’re not! — you will adore this easy-to-make chocolate cake. I brought it to my friends’ Alan and Lois’ home to have for dessert and there was one piece left over which Lois wrapped and placed in the fridge. She discovered in the morning that the cake must have had a middle-of-the-night visitor because, to her disappointment, it was gone! That’s how good it is!

Adapted from From KingArthurFlour.com

Ingredients

CAKE:

1 cup semisweet or bittersweet chocolate chips
1/2 cup (8 tablespoons) unsalted butter
1/4 cup granulated sugar (1/2 cup if using bittersweet chocolate)
1/4 teaspoon salt
1 to 2 teaspoons espresso powder, optional
1 teaspoon vanilla extract
3 large eggs
1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred

GLAZE:

1 cup semisweet or bittersweet chocolate chips
1/2 cup heavy cream

Instructions:

Preheat oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.
Put the chocolate and butter in a microwave-safe bowl, and heat until butter is melted and chocolate chips are soft. Stir until chips melt, reheating briefly if necessary. (You can also do this over a burner set at very low heat). Transfer the melted chocolate butter mixture to a mixing bowl.
Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
Spoon batter into prepared pan.
Bake for 15-20 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
Remove from oven and cool in pan for 5 minutes.
Loosen edges of pan with a table knife or nylon spreader, and turn out onto a serving plate. The top will now be on the bottom and the edges will crumble a bit. Allow the cake to cool completely before glazing.
To make the glaze: Combine chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from microwave, and stir until the chocolate melts and the mixture is completely smooth.
Spoon glaze over the cake, spreading it to drip over the sides a bit. Allow glaze to set for several hours before serving. Yield: 8" cake, 8 to 12 servings.
Pair with a steaming hot cup of coffee or a nice cold glass of milk! Otherwise, keep the party going and pair with your favorite dessert wine: Port, Madeira, Sherry, a sweet Riesling, Sauternes, Muscat, Vin Santo or Ice Wine! Bon Appétit!

Answer : What’s odd is a recipe for a flourless cake coming from the King Arthur Flour website! :)