Chocolate Flourless Cake

Name: Chocolate Flourless Cake
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 10 to 12 servings
Ingredients: 1 cup (2 sticks) unsalted butter, plus more for the pan; 1 cup unsweetened cocoa powder, plus more for dusting; 8 ounces bittersweet chocolate, chopped; 1 1/2 cups granulated sugar; 6 large eggs; Powdered sugar, for dusting; Cinnamon ice cream, for serving

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Level: Easy

Total: 2 hr (includes cooling time)
Active: 20 min

Yield: 10 to 12 servings

Level: Easy

Total: 2 hr (includes cooling time)
Active: 20 min

Yield: 10 to 12 servings

Ingredients

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1 cup (2 sticks) unsalted butter, plus more for the pan

1 cup unsweetened cocoa powder, plus more for dusting

8 ounces bittersweet chocolate, chopped

1 1/2 cups granulated sugar

6 large eggs

Powdered sugar, for dusting

Cinnamon ice cream, for serving

Directions

Preheat the oven to 350 degrees F.
Lightly butter the bottom and sides of a 10-inch springform pan. Dust the bottom and sides with the cocoa, shaking to remove excess.
Combine the bittersweet chocolate and butter in a large microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until completely melted and smooth, about 1 minute. (Alternatively, melt in a small metal bowl set over a saucepan of simmering water, stirring until smooth). Let cool slightly. Whisk in the granulated sugar. Whisk in the eggs 1 at a time, whisking well after each addition. Sift the remaining 1 cup cocoa over the mixture and whisk until just combined.
Pour the batter into the prepared pan and bake until just barely set, around 30 minutes. Transfer to a wire rack; let cool for 10 minutes. Run a knife around the edges to loosen and remove sides. Remove to a serving platter and let cool completely. Dust with powdered sugar. Serve with cinnamon ice cream.