Serve this decadently rich and moist darkchocolate cake with a generous dollop of lightly sweetened whippedcream.
Recipe: Flourless ChocolateCake
4 ounces bittersweet chocolate (not unsweetened)1/2 cup butter3/4 cup granulated sugar3 large eggs1/2 cup unsweetened cocoa powder plusadditional for sprinklingLightly sweetened whipped cream
Preheat oven to 375°F (175°C).Butter an 8-inch round baking pan and linebottom with a round of wax paper; butter paper.
Chop chocolate into small pieces. In adouble boiler or metal bowl set overa saucepan of barely simmering water melt chocolate with butter,stirring, until smooth. Remove top of doubleboiler or bowl from heat and whisksugar into chocolate mixture. Add eggs and whisk well.
Sift 1/2 cup cocoa powder over chocolatemixture and whisk until just combined.
Pour batter into pan and bake in middleof oven 25 minutes, or until top hasformed a thin crust. Cool cake in pan on a rack 5 minutes andinvert onto a serving plate.
Dust cake with additional cocoa powderand serve with sweetened whipped cream.
Makes 6 to 8 servings.
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