Flourless Chocolate Cake

Ingredients for Flourless Chocolate Cake

When you want to bake your way into heaven, try this recipe for flourless chocolate cake from the Gourmet cookbook. It’s a simple easy recipe that will make your family, friends, co-workers and even strangers think you’ve studied the culinary arts. Check out my Flickr stream to see a slice of flourless chocolate cake.

You can serve this as a cake, or cut into 1″x1″ squares. The cake is SUPER moist and stays good for about 3 days. Best to wrap with plastic wrap after its cooled and ready to store.

When possible, make sure you have a cold glass of milk, coffee or tea to help wash down this dark chocolately goodness! Of course, ice cream is good, too 🙂

Ingredients

2 sticks unsalted butter

8 oz bittersweet chocolate

1 1/2 C sugar

6 eggs

1 1/4 C unsweetened cocoa powder

Directions

1. Preheat oven to 350 degrees Fahrenheit. Butter 10-inch spring form pan.

2. Heat water in a medium sauce pan, almost to a simmer.

3. Place chocolate and butter in a medium bowl and place bowl over saucepan. Use the steam from the almost simmering water to melt the butter and chocolate together. As the melt, whisk butter and chocolate together. Once melted and smooth, take the bowl off of the saucepan.

4. Whisk in sugar.

5. Beat in eggs, one at a time making sure to whisk quickly to avoid cooking the eggs.

6. Sift in 1 C cocoa powder and whisk until just combined.

7. Pour batter into pan. TIP: Before I pop cakes in the oven, I hold the pan a couple inches above my kitchen counter and drop it back onto the counter. This gets out unwanted air bubbles.

8. Bake cake for 35-40 minutes, until a thin crust forms on top and a toothpick comes out with moist crumbs.

9. Let cool for 10 minutes, then sift remaining 1/4 C cocoa powder over top. Serve.

Do you have a fantastic flourless chocolate cake recipe? Leave a comment and let me know. If you try the recipe, I’d love to hear how it turns out!

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