Flourless Chocolate Cake
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Ingredients
- 8 ounces good bittersweet chocolate (not unsweetened), chopped
- 2 sticks (1/2 pound) unsalted butter
- 1 1/2 c. sugar
- 6 large eggs
- 1 c. unsweetened cocoa powder, plus additional for dusting
- 10-inch (26 centimeter) spring form pan
Instructions
- Put a rack in middle of oven and preheat oven to 350°F.
- Butter 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 or skewer inserted in center of cake comes out with moist crumbs adhering, 35 to 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.
- Array
Notes
The cake can be made up to 3 days ahead and kept in an airtight container at room temperature
Serves 10 to 12
Active time: 20 minutes
Start to finish: 2 1/2 hours
- 8 ounces good bittersweet chocolate (not unsweetened), chopped
- 2 sticks (1/2 pound) unsalted butter
- 1 1/2 c. sugar
- 6 large eggs
- 1 c. unsweetened cocoa powder, plus additional for dusting
- 10-inch (26 centimeter) spring form pan
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