My friends and I loved this flourless chocolate cake. It’s very rich and intensely chocolate-y.
Flourless Chocolate Cake
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)
- 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.
- 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.)
- Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
- Add eggs and whisk well.
- Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
- 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.
- Cool cake in pan on a rack for 5 minutes and invert onto a serving plate.
- Dust cake with additional cocoa powder, if desired.
- The cake can be cooled completely and stored in an airtight container for up to 1 week.