Flourless Chocolate Cake – a delicious recipe with bittersweet chocolate, butter, sugar, eggs, sprinkling, Sorbet. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F 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.)
634
kcal
Calories
41
g
Fat
62
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 ounces fine-quality bittersweet chocolate (not unsweetened), 1 stick (1/2 cup) unsalted butter, 3/4 cup sugar, 3 large eggs, and more.
Yes, Flourless Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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