Monday, October 18, 2010

We Interrupt This Blog for Chocolate

Warm Flourless Chocolate Cake

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Servings: 12

1 cup butter, cubed
8 ounces semisweet chocolate, chopped
1 1/4 cups white sugar
1 cup unsweetened cocoa powder
6 eggs

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Adapted from