Recipe courtesy of Kristen Davis
Almost Flourless Chocolate Cake
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 377
- Total Fat
- 28
- Saturated Fat
- 16
- Carbohydrates
- 34
- Dietary Fiber
- 3
- Sugar
- 29
- Protein
- 5
- Cholesterol
- 112
- Sodium
- 37
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
Ingredients
1 teaspoon vanilla extract
2 tablespoons sugar
2 tablespoons all-purpose flour
Confectioners' sugar, for garnish
1 pound fine quality bittersweet chocolate, finely chopped
10 tablespoons butter
5 eggs
Serving suggestions: sweetened whipped cream or crème anglaise
Directions
- Preheat oven to 400 degrees F.
- Line a 9-inch round spring-form pan with parchment paper.
- In a double boiler, whisking frequently, melt the chocolate with the butter. Set aside for 5 minutes to cool slightly then transfer to an electric mixer fitted with a whisk. Add the eggs and beat at the high speed for 10 minutes. Add the vanilla.
- Combine the sugar and flour and gently fold this mixture into the whipped chocolate base.
- Pour the batter into the prepared pan and bake until the cake is firm, but the center still moist, about 15 minutes.
- Cool cake then invert onto a serving plate. Dust with confectioners' sugar and serve topped with sweetened whipped cream or in a pool of crème anglaise.