Flourless Chocolate Cake

Flourless Chocolate Cake
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Serves 10| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2010

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 .

Quick Tip

How To: Whip Cream
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.

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