Flourless Chocolate Cake

From Cook's Country | April/May 2016

Why this recipe works:

Recipes for flourless chocolate cake abound, but we found these recipes to be overly complicated. For this recipe, we wanted to ditch the fancy techniques without ditching the flavor or texture. We started by microwaving some chocolate and butter, and after incorporating the remaining… read more

Recipes for flourless chocolate cake abound, but we found these recipes to be overly complicated. For this recipe, we wanted to ditch the fancy techniques without ditching the flavor or texture. We started by microwaving some chocolate and butter, and after incorporating the remaining ingredients, we took three cautionary steps to ensure a crack-free cake: straining and resting the batter, followed by popping any bubbles that rose to the surface. We didn’t want to go to the trouble of using a water bath, and we found a way around that—baking the cake in a low 275-degree oven for just 45 minutes was the key to silky, crack-free smoothness.

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Serves 10 to 12

Plan ahead: This cake needs to chill for at least 6 hours, so we recommend making it the day before serving. An accurate oven thermometer is essential here. Our preferred bittersweet chocolate is Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar. Top the cake with chocolate shavings, if desired; to make shavings, simply shave bittersweet bar chocolate with a vegetable peeler.

Ingredients

Detail sfs flourless chocolate cake reshoot 54
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