Flourless Chocolate Cake
A rich, decadent, flourless chocolate cake. Extra delicious when served with a fresh raspberry sauce and whipped cream!
Ingredients
- 3/4 cup unsalted butter
- 12 oz bittersweet chocolate (chopped)
- 6 large eggs
- 1/2 cup sugar
- Pinch of salt
- Unsweetened cocoa powder for dusting (optional)
Instructions
- Pre-heat your oven to 350°F. Lightly butter the bottom and sides of a 9" springform pan. (Depending on your pan, it might also be good to line with a parchment circle on the bottom).
- In a double boiler, melt the butter and chocolate together. Stir until completely melted and well combined. Set aside to cool.
- In the bowl of a stand mixer, fitted with a whisk attachment, add the eggs, sugar and pinch of salt. Whip on medium-high speed for 5-8 minutes until pale, thick and fluffy.
- Gently fold half the melted chocolate into the eggs until just combined. Fold in the other half of the chocolate until well combined.
- Pour the mixture into your prepared pan. Bake for 35-45 minutes until the centre of the cake barely jiggles when shaken, and a tester inserted into the centre of the cake comes out with just a few crumbs.
- Allow the cake to cool in the pan completely before removing the springform ring. Dust with cocoa powder and serve with raspberry sauce and fresh whipped cream.
Notes
Recipe sourced from The Food Network.