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Flourless Chocolate Cake



FLOURLESS CHOCOLATE CAKE
Calypso Restaurant Recipe

Makes 8 servings

4 ounces good quality bittersweet chocolate, chopped
1/2 cup unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder

Preheat oven to 375. Butter an 8 inch round baking pan. Line bottom of pan with a round of waxed paper and butter the paper. Set aside.

In a double boiler or metal bowl set over a sauce pan of barely simmering water, melt chocolate together with butter, stirring, until mixture is smooth. Remove bowl from heat and whisk in sugar. Add eggs and whisk well. Sift cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in oven for 25 minutes. A tester will not work with this cake since it will be slightly loose in the center.

Cool cake pan on a rack 5 minutes then invert onto a serving plate. Cake may sink slightly. To cut while warm, use a length of dental floss, held tautly and drawn down through cake. Best if served warm, with ice cream. This cake is very rich; small servings are suggested.

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