Last week, I got it in my head that I must try this recipe. Ever since my college friend had served this flourless chocolate cake, I couldn’t stop thinking about it (shout out to Kim!) It was so rich, I only needed a small slice to satisfy my chocolate craving. When my youngest daughter took a bite, she said, “It tastes like what you’d get at a restaurant.” I’ll take that as a compliment, hon.
Flourless Chocolate Cake
8 ounces bittersweet chocolate, chopped
1/2 pound unsalted butter
1 1/2 cups sugar (I used about a cup.)
6 large eggs
1 cup unsweetened cocoa powder, plus additional for dusting
- Preheat oven to 350 degrees F.
- Butter a 10-inch springform pan, line bottom with a round of parchment or wax paper, and butter paper.
- Melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth.
- Remove bowl from heat and whisk in sugar.
- Add eggs one at a time, whisking well after each addition.
- Sift cocoa powder over chocolate and whisk until just combined.
- Pour batter into pan.
- Bake until top has formed a thin crust and a wooden pick inserted in center of cake comes out with moist crumbs adhering, 35-40 minutes.
- Cool cake in pan on a rack for 10 minutes, then remove side of pan.
- Invert cake onto a plate and reinvert onto rack to cool completely.
- Dust cake with cocoa powder before serving. (or dust with confectioner’s sugar)
Tips: serve with berries and whipped cream, add espresso powder for a mocha taste, freeze some slices for a future chocolate craving
Source: Genius Kitchen