Flourless Chocolate Cake
photo by limeandspoontt
- Ready In:
- 2hrs 20mins
- Ingredients:
- 5
- Serves:
-
10-12
ingredients
- 8 ounces bittersweet chocolate, chopped
- 1⁄2 lb unsalted butter
- 1 1⁄2 cups sugar
- 6 large eggs
- 1 cup unsweetened cocoa powder, plus additional for dusting
directions
- Preheat oven to 350 degrees F.
- Butter a 10-inch springform 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 inserted in center of cake comes out with moist crumbs adhering, 35-40 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.
Questions & Replies
Reviews
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I used this as a new dessert at my friend's resturant this ski season. It came together easily and consistantly every time.It has a very rich, deeply chocolate flavor. I added 1/2 cup of chopped walnuts which was very nice. You could easily try adding a bit of esspresso powder or some kind or flavoured liquer, like cointreu or Bailey's for a change, but it doesn't need anything.. A real keeper. I can't imagine why the time shown is so long unless they're including the time it takes to cool. I made a 20 cm cake that I baked for 40 minutes, it took maybe ten minutes to put together. In a busy kitchen I value my time. I melted the butter and chocolate together in the microwave, measured my sugar out at the same time and my cocoa. after that it was just a matter of whisking. Bam fast and wonderful.
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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.
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This was awesome!!! I melted the chocolate in a saucepan with the butter then added it all to the mixing bowl on my Kitchenaid and mixed - made it super simple<br/><br/>MY CHANGES (recipes are always just a guide to me) <br/>1. Chocolate substitute - I used german chocolate (thought it would taste like German Chocolate Cake but the cocoa makes it fudge like not light like GCC, however it was very delicious)<br/>2. Made half the recipe<br/>3. Put into individual ramekins <br/>4. Baked for about 20 minutes <br/><br/>Some of my discoveries:<br/>they will come out very puffy like a souffle then will fall. It is easy to tip over upside down onto a plate once they fall - I just let them cool in the ramekin ate half of one warm - if you served them right away it would be like a molten lava cake - probably not as fudgey if cooked a little longer but I LOVE molten cakes - they freeze really well - just thaw and eat or reheat in the oven for a few minutes
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RECIPE SUBMITTED BY
JoJoStar
Fairfield, New Jersey