Flourless Chocolate Cake

Flourless Chocolate Cake
José Picayo
Rich and dense, this cake will satisfy even the most serious chocoholic.

Get the recipe.
Serves 10
preparation
20
minutes
cooking
120
minutes

Ingredients

1
cup
(2 sticks) unsalted butter, cut into pieces, plus more for the pan
1/4
cup
unsweetened cocoa powder, plus more for the pan
1 1/4
cups
heavy cream
8
ounces
bittersweet chocolate, chopped
5
large eggs
1
cup
granulated sugar
1/2
cup
crème fraîche or sour cream
1/4
cup
confectioners’ sugar, plus more for dusting

Directions

  1. Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
  2. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
  3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.
  4. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
  5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with confectioners’ sugar and serve with the whipped cream.
Sara Quessenberry
October 2010

Nutritional Information

  • Per Serving
  • Calories 530
  • Fat 44 g
  • Sat Fat 26 g
  • Cholesterol 203 mg
  • Sodium 53 mg
  • Protein 6 g
  • Carbohydrate 37 g
  • Sugar 32 g
  • Fiber 2 g
  • Iron 1 mg
  • Calcium 49 mg
What does this mean? See Nutrition 101.