Flourless Chocolate Cake
Serves 4 or 1 depending on how good dinner was.

4 oz. semisweet chocolate, chopped
1/2 cup unsalted butter
3/4 cup white sugar
3 eggs, beaten
1/2 cup cocoa powder (Dutch processed)
1 tsp. vanilla extract
Powdered sugar

Opinions of baking chocolate are like noses; everyone has one. So here is mine: Valrhona is the best. What about Callebaut? Great. Sharffen Berger? Awesome.

Preheat oven to 300 degrees. With a little extra butter, grease an 8 inch spring-form pan, and dust with cocoa powder. (if you don't have a spring-form pan, use a round cake pan. In the top of a double boiler (if you don't have a double boiler, use a large glass bowl over a saucepan) over simmering water, melt chocolate and butter. Remove from heat, stir in sugar, cocoa powder, eggs, and vanilla. Pour into greased pan. Bake for 30 minutes in the center of the oven. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Dust with powdered sugar – purely for looks.

Posted by Pat on November 29, 2006 1:09 PM

Printer Friendly Version

RSS Feed