Flourless Chocolate Cake

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My friends and I loved this flourless chocolate cake.  It’s very rich and intensely chocolate-y.

Original recipe

 

Flourless Chocolate Cake
From Epicurious

Yield: 8″ cake

  • 4 oz fine-quality bittersweet chocolate (not unsweetened)
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup sugar
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder (plus additional for sprinkling if desired)

 

  1. Center a rack in the oven and preheat to 375°F.  Butter an 8-inch round baking pan.  Line bottom with a round of wax paper and butter paper.  Make sure the paper sticks completely to the buttered pan and lies flat, or it will make an indentation in the cake.
  2. Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water, melt chocolate with butter, stirring, until smooth. (Alternatively, melt chocolate with butter in a small non-stick pot over very low heat, stirring constantly.  Be careful not to burn the chocolate.)
  3. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
  4. Add eggs and whisk well.
  5. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
  6. Pour batter into pan and bake for 25 minutes, or until top has formed a thin crust.  Don’t worry if the cake is domed when it comes out of the oven, because it will flatten as it cools.
  7. Cool cake in pan on a rack for 5 minutes and invert onto a serving plate.
  8. Dust cake with additional cocoa powder, if desired.
  9. The cake can be cooled completely and stored in an airtight container for up to 1 week.

 

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