Name: Sinfully Rich Almost Flourless Chocolate Cake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 8 ounces bittersweet chocolate (may use semi-sweet); 1 cup unsalted butter; 2 teaspoons flour, divided; 1/2 cup sugar; 4 large eggs

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Recipe by PalatablePastime

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Sinfully Rich Almost Flourless Chocolate Cake created by PalatablePastime

Great cake recipe- so chocolatey that you will have a chocolate rush straight to your brain. Makes a perfect dessert for entertaining! Recipe by Kevin and Nancy Mills.

Ready In:: 1hr 30mins
Serves:
Units:

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ingredients

8 ounces bittersweet chocolate (may use semi-sweet)
1 cup unsalted butter
2 teaspoons flour, divided
¹⁄₂ cup sugar
4 large eggs

directions

Melt together the butter and chocolate in a small saucepan over very low heat, stirring to mix.
Remove from heat when almost melted (do not scorch).
Preheat your oven to 300F.
Fill a 9x13-inch roasting pan or casserole halfway with water and place it on the center shelf of the oven.
Lightly grease the sides and bottom of a 9x5-inch loaf pan, and dust with 1 teaspoon of flour; and cut out a square of waxed paper to fit the bottom of the pan; place paper in the bottom of pan and set aside.
Place sugar, eggs and remaining 1 teaspoon of flour into the bowl of an electric mixer and beat on high for about 2 minutes.
Pour in the chocolate, and beat another 15-30 seconds, until it is mixed well.
Pour the batter into the prepared loaf pan and set the loaf pan in the center of the casserole dish half-filled with water (in the oven).
Bake for approximately 75 minutes or until a light crust forms and a toothpick can be removed clean.
Cool the cake in the loaf pan on a wire rack for approximately 30 minutes, or until it cools down to room temp.
Cover pan and chill in the refrigerator for 4 hours or until set.
Serve garnished with powdered sugar or fresh raspberries and store unused portions in the refrigerator.

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@PalatablePastime

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"Great cake recipe- so chocolatey that you will have a chocolate rush straight to your brain. Makes a perfect dessert for entertaining! Recipe by Kevin and Nancy Mills."

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review by chocoholic

3/19/2010

The taste was really good, although not as rich as I was expecting. I used the measurements as stated but there was definitely not enough for a 9x13 pan. I ended up using an 8x8 and even that came out much thinner than I desired. Overall though the recipe was good and it definitely cured my chocolate craving (along with my family's). I topped it with vanilla ice cream and warm fudge, which worked really well.

Replies 1
review by Alyssa in Leavenwor

7/3/2009

This is wonderful!! I didn't have bittersweet chocolate so I used semi-sweet - so of course it was sweeter than the original but - oh my!!! I made this as a "diabetic" alternative to regular chocolate cake for my birthday. Not exactly diabetic but it worked for me!

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review by Crocheting Mama

4/30/2009

I have made this several times and have apparently not rated it until now. I LOVE this recipe. Much easier than most of the flourless chocolate cakes out there. It's too dark for my husband's taste, but I can't get enough of it! I usually top it with homemade whipped cream and it is to die for!

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review by sweetkris

4/26/2008

This recipe was sooo EASY and it was DELICIOUS!!!

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review by Whatscooking

2/28/2008

This was really easy, but tasted so decadent. My husband is not a fan of cake, but wanted something like "that flourless torte at Shaw's in Chicago" This fit the bill without breaking the bank!

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