Gina's Flourless Chocolate Cake
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 630
- Total Fat
- 44
- Saturated Fat
- 27
- Carbohydrates
- 53
- Dietary Fiber
- 4
- Sugar
- 47
- Protein
- 7
- Cholesterol
- 214
- Sodium
- 355
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
Ingredients
8 ounces semisweet chocolate, chopped
2 sticks unsalted butter, softened
1 cup sugar
6 eggs
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon vanilla extract
1/3 cup brandy
Powdered sugar, sifted, for garnish
Seasonal berries, for garnish
Whipped Cream, recipe follows
Whipped Cream:
1 cup whipping cream
1/4 cup confectioners' sugar
1 tablespoon brandy
Directions
- Preheat oven to 350 degrees F.
- Spray a 9-inch springform pan with baking spray. Line the bottom of the pan with a circle of parchment paper and spray again.
- In a medium saucepan over low heat, combine the chocolate and butter, constantly stirring until fully incorporated. Remove from heat and set aside.
- In a large bowl add the sugar and eggs. Using a handheld mixer beat together until light and fluffy, about 5 minutes. While mixing, slowly add cocoa powder, salt, vanilla extract, and brandy. Add the chocolate mixture and blend until just combined. Pour batter into prepared pan.
- Bake in the center of the preheated oven for about 50 minutes or until a thin crust forms on the top and a toothpick inserted in the center comes out with few crumbs attached. Remove and cool in the pan on a bakers rack. Remove the sides of the pan and dust with powdered sugar and arrange seasonal berries in a pleasing fashion on and around the cake. Serve with Whipped Cream.
Whipped Cream:
- With a hand-held mixer, beat the cream until peaks soft peaks form. Add the sugar and brandy and beat until well combined.