Flourless Chocolate Cake
30. 1. 2012
4 ozs bittersweet chocolate (fine quality bittersweet chocolate not unsweetened)
12 cup unsalted butter
34 cup sugar
3 large eggs
12 cup unsweetened cocoa powder (additional for sprinkling)
1 | Preheat oven to 375°F and butter an 8-inch round baking pan |
2 | Line bottom with a round of wax paper and butter paper |
3 | Chop chocolate into small pieces |
4 | In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth |
5 | Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture |
6 | Add eggs and whisk well |
7 | Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined |
8 | Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust |
9 | Cool cake in pan on a rack 5 minutes and invert onto a serving plate |
10 | Dust cake with additional cocoa powder and serve with sorbet if desired |
11 | (Cake keeps, after being cooled completely, in an airtight container, 1 week) |