Chocolate Flourless Cake
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 381
- Total Fat
- 24
- Saturated Fat
- 14
- Carbohydrates
- 43
- Dietary Fiber
- 4
- Sugar
- 37
- Protein
- 6
- Cholesterol
- 134
- Sodium
- 41
- Total: 2 hr (includes cooling time)
- Active: 20 min
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
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.