Flourless Chocolate Cake
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Servings
12
Prep Time:
xx minutes
Total Time:
xx minutes
Calories:
400 per slice
Ingredients
For the Cake
- 12 oz bittersweet chocolate, chopped
- 6 oz butter
- 5 large eggs
- 1 C sugar
- 1 1/2 tsp vanilla extract
- 1/4 C cocoa powder
For the Glaze - 4 oz bittersweet chocolate
- 3 Tbsp butter
Directions
Step 1
Position a rack in the middle of the oven and heat the oven to 300 F. Lightly butter the bottom of a 9×2 inch round cake pan and line the bottom with a round of parchment. Lightly butter the parchment and the sides of the pan and dust with cocoa. Tap out any excess cocoa.
Step 2
Melt the chocolate and butter together in a medium bowl and let cool slightly. With a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, and 2 Tbsp water. Beat on medium speed until mixture is very foamy, pale, and doubled in volume, about 2 minutes.
Step 3
Reduce the mixer speed to low and gradually pour in the choclate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa and mix on medium low just until blended, about 30 seconds.
Step 4
Pour the batter into the prepared pan. Bake until a pick comes out looking wet with small gooey clumps, 40-45 minutes. Don’t over-bake. Let cool in pan on a rack for 30 minutes. If needed, gently push the edges down with your fingertips until the layer is even. Run a knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around the sides, which is fine. Transfer cake to a plate. Cover and refrigerate the cake until its very col, at least 6 hours or overnight.
Step 5
Glaze the Cake:
Melt the choclate and butter in the microwave or in a medium metal bowl set in a skillet of simmering water, stirring with a rubber spatula until smooth. Pour the warm glaze over the chilled cake and spread evenly to within 1/4 inch of the edge. Refrigerate the cake until the glaze is set, 20-40 minutes. Before serving, remove cake from refrigerator and let come to room temperature, 20-30 minutes. To serve, cut the cake into small slices using a hot knife.
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