Flourless Chocolate Cake

JoJoStar's Note:

This is an outstandingly dense and rich cake. But the best part is how EASY it is to make. From The Gourmet Cookbook.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 10

• 8 ounces bittersweet chocolate , chopped
• ½ lb unsalted butter
• 1 ½ cups sugar
• 6 large eggs
• 1 cup unsweetened cocoa powder , plus additional for dusting

Directions:

1. Preheat oven to 350 degrees F.
2. Butter a 10-inch springform pan, line bottom with a round of parchment or wax paper, and butter paper.
3. melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth.
4. Remove bowl from heat and whisk in sugar.
5. Add eggs one at a time, whisking well after each addition.
6. Sift cocoa powder over chocolate and whisk until just combined.
7. Pour batter into pan.
8. Bake until top has formed a thin crust and a wooden pick inserted in center of cake comes out with moist crumbs adhering, 35-40 minutes.
9. cool cake in pan on a rack for 10 minutes, then remove side of pan.
10. invert cake onto a plate and reinvert onto rack to cool completely.
11. dust cake with cocoa powder before serving.

Reviews

[jneen]

I made this over the Christmas holiday especially for my son-in-law. He is gluten intolerant. It was awesome! I substituted 1/2 the bittersweet chocolate with semi-sweet because I wanted it to be a little sweeter. We served it with good vanilla ice cream. My son-in-law was thrilled. He said it tasted like a really expensive ice cream sandwich. Gluten free recipes are hit or miss and this one was a real hit!

[Roxanne J.R.]

I was having a serious chocolate craving and decided a flourless chocolate cake would be the way to go. I choose this recipe cause the steps were simple (no separating the egg and beating the whites, etc.) I cut this recipe down to about 2 servings and baked it in a 6" tart dish (all lined and greased as directed) It only took 25 minutes to bake and the end result was a small and short cake. I placed it in the fridge after cooling and oh my gosh, it is so chocolaty, dense, rich and chewy. I only ate a small piece and still have leftovers. I can't wait to indulge again. Thanks for sharing this recipe.

[robd16]

This is more chocolatey than chocolate! serious chocolate rush, goes straight to your head, you really only need a small piece and I reccomend serving it with plenty of cream. I was surprised how cakey it turned out considering there was no flour in there. I filled and covered mine with ganache and made a half recipe which was enough to fill 2 7inch round cake pans. The only think I did differently was add a tsp of baking powder and I was impressed that the cake didn't sink after cooling.