Warm Flourless Chocolate Cake
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
1 1/4 cups white sugar
1 cup unsweetened cocoa powder
- Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper. If your springform pan is bent, like ours is, be sure to put it on a baking sheet so that the batter doesn't drip all over your oven. If you don't have a springform pan, use a regular 8" x 8" brownie pan, or a 9" round cake pan. Butter the pan and line it with parchment - you really DO want this cake to come out of the pan.
- Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth.
- In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
- Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
- Cut the cake into wedges while warm. Serve with ice cream or a dollop of whipped cream and a sprinkle of toasted, slivered almonds. You can also chill the cake, then warm again before serving.