Flourless Chocolate Cake

Ok, this post has NOTHING to do with goat cheese, but it’s killer, so if you are looking for a totally rich and densely chocolate indulgence, this would be it. And because the summer fruit season is upon us, try a thin slice of this magnificence with a couple fresh whole strawberries, raspberries or a coulis made from them, as an accompaniment. The recipe is SUPER easy, but makes your guests think you slaved over the cake. What could be better?

A lovely cross between dense pudding and molten chocolate cake (Budino)

yield: Makes one 8-inch cake
Can be prepared in 45 minutes or less.


4 ounces fine-quality bittersweet chocolate (not unsweetened); try to get 60% cacao chocolate, at least

1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling

Accompaniment if desired: Coconut Lime Sorbet


Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

Thanks to Epicurious for the recipe!


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