Monday, March 29, 2010

Flourless Chocolate Cake

This classic, which can be prepared quickly, was well-loved. Hooray for chocolate. This is from a 1997 issue of Gourmet.

Yes, I know it calls for butter and that butter is forbidden. Well la-di-da.

Flourless Chocolate Cake

4 oz good bittersweet chocolate
1/2 c unsalted butter-- I did make some with margarine for a friend with a milk allergy
3/4 c sugar
3 large eggs
1/2 c unsweetened cocoa powder
(1 t vanilla-- the recipe does not call for this but comments on epicurious recommend it)

Preheat oven to 375 F. Butter an 8-inch round cake pan and line bottom with a round of wax paper; butter paper. In a double-boiler-type setup, melt chocolate with butter, stirring till smooth. Remove from heat. Whisk in sugar. Add eggs, whisk well. Sift in cocoa and whisk till just combined. Pour batter in pan and bake in the middle of the oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

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