Easy elegant flourless chocolate cake

from gourmet magazine

 
 
 

Yield

  • 6-8 servings

Ingredients

  • 1/2 cup fine quality bittersweet chocolate (not unsweetened)

  • 1 stick unsalted butter

  • 3/4 cup sugar

  • 3 large eggs

  • 1/2 cup unsweetened cocoa powder plus additional for sprinkling

Directions

  1. Preheat oven to 375° and butter an 8-inch round baking pan. Line bottom with a round of parchment paper and butter paper.

  2. Chop chocolate into small pieces. In a double boiler or metal mixing bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into prepared pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 mintues and invert onto a serving plate.

  3. Sift additional cocoa powder over cooled cake and serve with Francine’s Outrageous Fudge Sauce® and whipped or ice cream. (Cake keeps, after being cooled completely, in an airtight container, 1 week).