Flourless Chocolate Cake

Total Time:
3 hr 20 min
Prep:
20 min
Inactive:
1 hr 30 min
Cook:
1 hr 30 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • 12 ounces semisweet or bittersweet chocolate, chopped
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1/4 teaspoon fine salt
  • 6 large eggs, room temperature
  • 1 1/2 cups granulated sugar
  • Confectioners' sugar and/or cocoa powder, for dusting
  • Really Vanilly Whipped cream:
  • 1 cup (1/2 pint) heavy or whipping cream
  • 2 teaspoons pure vanilla paste or extract
  • 2 teaspoons confectioners' sugar
Directions
  • Serving suggestion: Really Vanilly Whipped Cream, recipe follows, or ice cream

  • Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.

  • Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.

  • Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.

  • Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.

  • When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.

  • Copyright 2007 Television Food Network, G.P. All rights reserved

Really Vanilly Whipped cream:
  • Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

  • Yield: 2 1/2 cups, about 10 servings

We tested several versions of this kind of cake, and this was our favorite. Because there is no flour in the cake you can expect a crispy, crackly top and a pudding-like center. (The photo is a very pretty example, but most of ours cracked. You can expect your to as well.)


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    TU1A11_a-gooey-decadent-chocolate-cake

    This recipe is featured in:

    Valentine's Day