Flourless Chocolate Cake

Flourless Chocolate Cake on a white plate

9" cake

This is a flourless (although it does use 4 teaspoons of all purpose flour) chocolate cake recipe. It is definitely made in the dreams of chocoholics as it is sinfully rich and delicious.

We have made this cake a number of times and have honed the ingredient amounts.

A thick raspberry sauce goes extremely well with this flourless chocolate cake.

Ingredients

Directions

  1. Heat oven to 425° F.
  2. Butter and flour a 9-inch cake pan.
  3. Melt the chocolate and butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat and allow to cool.
  4. Beat eggs and sugar together in a bowl with a an electric mixer at medium high speed until pale and very thick, about 8 minutes. Sift in the flour and salt and use mixer at medium speed to combine.
  5. Pour 1/4 of the egg mixture into the cooled chocolate mixture; stir to combine. Pour chocolate/egg mixture into the remaining egg mixture and stir until batter is combined. Pour the batter into prepared cake pan.
  6. Bake until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.
  7. Before serving dust with some icing sugar.

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Bon Appétit