Tasty Treat Thursdays: Flourless Chocolate Cake

Flourless Chocolate Cake


4 oz fine-quality bittersweet chocolate (not unsweetened)
1 stick (½ cup) unsalted butter
¾ cup sugar
3 large eggs
½ cup unsweetened cocoa powder plus extra for sprinkling
Whipped cream and berries (optional)

Prep Day: Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom of pan with a round of wax paper; butter paper.

Chop chocolate into small pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water, melt chocolate with butter, stirring until smooth. Remove from heat; add sugar, and whisk. Add eggs and whisk again.

Sift ½ cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven for 25 minutes, or until top has formed a thin crust. Be careful not to overbake. Cool cake in pan on a rack for 5 minutes. Turn out onto a plate, then invert onto a serving plate.

If desired, dust cake with additional cocoa powder and serve with sorbet. Another option: Decorate with whipped cream and berries of your choice. Or serve with whipped cream flavored with a dash of vanilla extract.

Note: Once it has cooled completely, the cake will keep in an airtight container for a week. You can also freeze it, sealed in freezer-quality plastic wrap, for up to two months.

Serve Day: Simply defrost overnight in the fridge and serve at room temperature.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s