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this is decadent, delicious, and so easy! and flourless too. from rozanne golds 123 cooking, this can be frosted if you like or just serve it with whipped cream and berries
- preheat oven to 375. line the bottom of an 81/2" sprinform pan with parchment paper and spray with non-stick spray. heat chocolate and butter in a double boiler, stir until melted (or, heat in a microwavable bowl in microwave until melted).
- put eggs and a pinch of salt in the bowl of an electric mixer, whip for 8 minutes until tripled in volume.
- with a rubber spatula fold chocolate into egg mixture until well incorporated pour into springform pan, bake for 20 minutes.
- center will be moist remove and let it cool 30 minutes before removing from pan and slicing.
I cannot believe that 3 simple ingredients taste THIS GOOD !!!! This cake whips together in a snap--I used Lukor's Sweet Chocolate and this cake turned out wonderfully--moist, light, and oh-so-delicious...I couldn't ask for anything easier or tastier...This is chocolate nirvana !! Thank you for this recipe !! Teresa
I LOVE this recipe. I vary the type of chocolate depending on who I'm serving. For chocolate lovers, it's half and half bittersweet/milk. For those less enamored with chocolate, it's all milk chocolate. For me, it's 100% bittersweet. I'm having great fun experimenting with various brands of chocolate. YUMMY. Because extra large eggs can be hard to find in my rural neck of the woods, I just use 7 large ones.
Tried this cake today - thought it would be a good low-carb/low sugar dessert for my diabetic DH. I followed the recipe exactly, and the cake turned out extremely moist & dense -- but the chocolate was way too overpowering - almost bitter. Even DH, who is a sworn chocoholic said it was too much for him. If I were to try making this again, I would either add some sugar (or Splenda), or replace some of the semi-sweet chocolate with milk chocolate. -Mary