I’m not a baker but this Flourless Chocolate Cake is so easy it makes me feel like I could be one. It’s hard to mess up with only five ingredients — and unlike most cakes, you don’t have to be all that precise with your measurements. You can bake it up to a week ahead of time as long as you store it in an airtight container. It’s gluten-free but decadent as all get out and almost everyone can eat it — and they will. I’ve had very few, if any, non-takers when it comes to this cake. Oh, and did I mention it’s fast – forty-five minutes or less and you’re done. Definitely my kind of cake.
So, you may be thinking, if it doesn’t have flour, what’s in it? Just five ingredients — bittersweet chocolate, eggs, butter, sugar and unsweetened cocoa powder. Every once in a while I’ll throw in a dash of vanilla extract, but it’s not necessary. I use a 9″ spring-form pan (or an 11″, if I double the recipe) but any round baking pan will do.
Flourless Chocolate Cake Recipe
Ingredients (for one 8-9″ cake): 4 ounces bittersweet chocolate/ 1 stick (8 Tablespoons) unsalted butter/ 3/4 cup sugar/ 3 large eggs/ 1/2 cup unsweetened cocoa powder.
Directions: Line bottom of baking pan (or spring-form pan) with round of parchment paper/ Butter paper and sides of pan about half way up/ Preheat oven to 375 degrees/ Break bittersweet chocolate into pieces and melt along with butter in a double boiler or metal bowl set over saucepan of barely simmering water/ Stir with whisk until completely melted and smooth/ Remove from heat and whisk sugar into chocolate mixture/ Add eggs and whisk well/ Sift unsweetened 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 on rack before inverting or removing spring-form pan sides/ Serve or store in airtight container ( when I’m storing to serve later, I leave the spring-form pan intact).
The original recipe can be found on Epicurious.com and is from Gourmet/ November 1997.
Remember to stir in cocoa powder just until combined. It’s easy to get over zealous with the whisk.
Trust me, it really only takes 25 minutes to bake, even if you double the recipe and use a wider pan. Probably the only way you can go wrong when baking this cake it to bake it too long and dry it out. Speaking of doubling the recipe, I double all the ingredients except the sugar but that’s just me. For the doubled recipe I use about 1 1/4 cups of sugar and it’s plenty sweet to my taste.
Sometimes it’s fun to make whipped cream, slather it on top and decorate with seasonal fruit — raspberries are an excellent choice. For Charlie’s birthday we served it with homemade coffee ice cream. Luckily, Lily was there to help him with the candles. Happy Birthday, dear Charlie!