Flourless Chocolate Cake recipe makes go-to holiday cake
December 24, 2009
This is my go-to holiday and special occasion cake - Flourless Chocolate Cake made with a recipe first introduced by Gourmet magazine in November 1997.The recipe is simple enough for a novice cook, yet special enough, with all its gooey, chocolate-y goodness, for experienced cooks to bake it again and again.
This chocolate all-star is a fixture of my son's birthday parties as well as Thanksgiving and Christmas dessert menus. If I want to make the chocolate lovers in my life delirious with bliss, this is the cake I bake to up their serotonin levels dramatically.
There is nothing not to love about a cake that looks this good, tastes this good and is done, ready to serve in under an hour - including clean up.
I prefer to serve it with vanilla ice cream or freshly whipped cream or seasonal fruits.
Flourless Chocolate Cake Gourmet | November 1997
Can be prepared in 45 minutes or less.
Yield: Makes one 8-inch cake
ingredients4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Accompaniment if desired: Coconut Lime SorbetPreparation
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and 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 sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)