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Flourless Chocolate Cake
Flourless Chocolate Cake

Flourless Chocolate Cake

2 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
8 ounces bittersweet chocolate (not unsweetened), chopped
2 sticks (1/2 pound) unsalted butter
1 1/2 cups sugar
6 large eggs
1 cup unsweetened cocoa powder, plus some for dusting
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Let's Make It
1
Put rack in middle of oven and preheat oven to 350 degrees F. Butter 10-inch springform pan and line bottom with parchment or wax paper and butter paper
2
Melt chocolate with butter in a medium metal bowl. Set over a saucepan of barely simmering water, stirring until smooth. (May use the microwave - put in glass container and put in microwave at high for one minute.) Stir. If needed, put in for another 15 seconds. Stir. Repeat if needed. Note: the chocolate/butter will continue to melt after being removed from the microwave. Stirring helps this). Remove bowl from heat and whisk in sugar. Add eggs one at a time, whisking well after each addition. Sift cocoa powder over chocolate and whisk until just combine. Pour batter into a springform pan.
3
Bake until top has formed a thin crust and a wooden pick or skewer inserted in center of cake comes out with moist crumbs on it -- 35-40 minutes. Cool cake in the pan on a rack for 10 minutes. Then remove side of pan and invert cake onto a plate and re-invert onto rack to cool completely. Dust cake with cocoa powder before serving.
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