- This is a simple but decadent flourless cake. Use regular good quality cocoa.
- 8 inch cake 10 servings
- 170g semisweet chocolate callets or bars broken into small pieces
- 110 g unsalted butter
- 150 g granulated sugar (process sugar in grinder if too coarse)
- 3 large eggs, lightly beaten
- 40g unsweetened cocoa powder
- 1 tablespoon icing sugar for dusting
- Preheat the oven to 375°F. Lightly butter an 8" round cake pan; cut a 7 1/2-8 inch round piece of parchment or waxed paper to fit and lay it in the bottom of the pan over the buttered base.
- Melt the chocolate and butter in saucepan on low heat, stirring constantly. Heat only until chocolate softens. Then take off the fire and continue to stir by hand until all the chocolate has melted.
- Stir in the sugar and cocoa powder until you have a smooth batter without lumps.
- Add the eggs, and incorporate thoroughly. You will have a thick and shiny batter.
- Pour the batter into the prepared pan.
- Bake the cake for 25-35 minutes or until the top has a paper thin crust. It will continue to cook some once removed from the oven.
- Remove it from the oven, and cool it in the pan for 45 minutes. Refrigerate it for a couple of hours before unmolding it. This is a soft cake but solidifies when refrigerated making it easier to unmold.
- You can always warm it on your serving plate after you have unmolded it.
- Loosen the edges of the pan with a short thin blade and turn it out onto a large flat plate. Then flip it over again onto your serving plate.Warm it in the microwave if if you like or let it sit 20-25 minutes before serving.
- Edges maybe a bit uneven. Dust with powdered sugar and serve slices as is or with whipped cream.
- This cake is also delicious warm with ice-cream or sorbet. Fresh berries too.
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