Flourless Chocolate Cake
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
44
Spice
33
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375°F and butter an 8-inch round baking pan
2
Line bottom with a round of wax paper and butter paper
3
Chop chocolate into small pieces
4
In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth
5
Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture
6
Add eggs and whisk well
7
Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined
8
Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust
9
Cool cake in pan on a rack 5 minutes and invert onto a serving plate
10
Preheat oven to 375°F and butter an 8-inch round baking pan
11
Line bottom with a round of wax paper and butter paper
12
Chop chocolate into small pieces
13
In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth
14
Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture
15
Add eggs and whisk well
16
Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined
17
Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust
18
Cool cake in pan on a rack 5 minutes and invert onto a serving plate
19
Dust cake with additional cocoa powder and serve with sorbet if desired
20
(Cake keeps, after being cooled completely, in an airtight container, 1 week
21
) Dust cake with additional cocoa powder and serve with sorbet if desired
22
(Cake keeps, after being cooled completely, in an airtight container, 1 week)