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Wicked is now closed.

We’ve attempted to negotiate a lower lease payment on our facility property, however, due to the property management’s greed (they would rather have an empty property then a paying tenant), we’ve been forced to close.

We are working on a new location, but at this time, we’re just not sure.

Thank you to all of customers over the last four years and your continued support.

Slade @ Wicked

Flourless Chocolate Cake

by Slade Grove

12 ounces semisweet or bittersweet chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter
1/4 teaspoon fine salt
6 large eggs, room temperature
1 1/2 cups granulated sugar
Confectioners' sugar and/or cocoa powder, for dusting

Preheat oven to 325 degrees F. Butter and flour a 9 by 2-inch spring form pan.

Put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.

Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 30 minutes.

Remove cake from the oven and cool on a rack.

When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder.

Serve with whipped cream or ice cream if desired.