Flourless Chocolate Cake
I have a number of friends who must avoid gluten, so when I ran across this recipe, I made it for them. Rave reviews! It takes a little work, but is oh, so worth the trouble to see smiling faces and clean plates. Enjoy!
12 oz. Semisweet chocolate, chopped – use a good brand for best results
1 1/2 sticks unsalted butter – do not even consider margarine or butter substitutes
4 large eggs – large not extra large or jumbo
1/2 cup sugar – if you use turbinado, cut back the amount a tad
Preheat oven to 350 F. Butter a 9 x 2” round cake pan and line the bottom with a round of wax paper. Butter the paper and dust with flour, knocking out the excess. Melt chocolate and butter in a metal bowl over a saucepan of simmering water, whisking until smooth. Cool slightly.
Beat eggs and sugar together with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted, about 4 minutes with a standing mixer or 8 minutes with a handheld. Fold one fourth of egg mixture into chocolate mixture to lighten then gently fold in remaining egg mixture.
Pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles. Put cake pan into a hot water bath and place in middle of oven. Bake 45 minutes (top will be set but a tester will not come out clean). Remove cake from water bath and cool completely in pan on a rack. Run a thin knife around cake’s edge and chill, covered, for at least 4 hours and up to 12.
I like to sift a little cocoa powder over the top as decoration, but that’s me. There can never be too much chocolate in the world.