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Almost Flourless Chocolate Cake

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Almost Flourless Chocolate Cake
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Chocolate and butter combine to create the definition of decadence in this almost flourless chocolate cake.
  • CourseDessert
Servings
8 slices
Servings
8 slices
Almost Flourless Chocolate Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Chocolate and butter combine to create the definition of decadence in this almost flourless chocolate cake.
  • CourseDessert
Servings
8 slices
Servings
8 slices
Ingredients
  • 7 ounces Scharffen Berger Bittersweet dark chocolate
  • 7 ounces Organic Valley unsalted butter, cut into ½-inch pieces
  • 1 1/3 cups granulated sugar
  • 1 Tbsp all-purpose flour
  • whipped cream (optional)
Servings: slices
Units:
Instructions
  1. Heat the oven to 375º F, and butter a 9-inch cake pan. Line the base of the pan with parchment, and butter that, too.
  2. Chop the chocolate and melt it in a double boiler, stirring continuously.
  3. When the chocolate begins to melt, add the butter and continue stirring until both are fully melted.
  4. Add the sugar, stir to combine and set aside to cool slightly.
  5. Add the eggs one at time, mixing very well after each. Mix in the flour. Your batter should be smooth.
  6. Pour batter into the cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny.
  7. Let the cake cool in its pan on a rack for 10 minutes.
  8. Carefully turn the cake out of the pan. The cake will deflate slightly as it cools. Allow to cool completely before you serve.
  9. Serve in wedges at room temperature with whipped cream.
Recipe Notes

Recipe from food52.com

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