Flourless Chocolate Cake

José Picayo

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Serves 10| Hands-On Time: 20m | Total Time: 2hr 00m

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

Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
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.
In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.
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.
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.

By Sara Quessenberry, November 2010

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 530

Fat 44g
Sat Fat 26g
Cholesterol 203mg
Sodium 53mg
Protein 6g
Carbohydrate 37g
Sugar 32g
Fiber 2g
Iron 1mg
Calcium 49mg

What does this mean? See Nutrition 101.

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Quick Tip

The cake can be baked up to 2 days in advance; refrigerate covered. Before serving, bring the cake to room temperature, dust it with the confectioners’ sugar, and whip the cream.