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Serve this decadently rich
and moist dark chocolate cake with a generous dollop of lightly
sweetened whipped cream.
Flourless
Chocolate Cake
- 4 ounces bittersweet chocolate
(not unsweetened)
- 1/2 cup butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsweetened cocoa
powder plus additional for sprinkling
- Lightly sweetened whipped
cream
- Preheat oven to 375°F
(175°C). Butter an 8-inch round baking pan and line bottom with a round of wax
paper; butter paper.
- Chop chocolate into small
pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt
chocolate with butter, stirring,
until smooth. Remove top of double boiler or bowl from heat
and whisk sugar into chocolate
mixture. Add eggs and whisk well.
- Sift 1/2 cup cocoa powder
over chocolate mixture and whisk until just combined.
- Pour batter into pan and
bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on
a rack 5 minutes and invert
onto a serving plate.
- Dust cake with additional
cocoa powder and serve with sweetened whipped cream.
Makes 6 to 8 servings.
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