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Almost Flourless Chocolate Cake
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The definition of decadence!
  • CourseDessert
8 slices
8 slices
  • 7 oz. Scharffen Berger Bittersweet dark chocolate
  • 7 oz. 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
  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

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