Almost Flourless Chocolate Cake Recipe

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Almost Flourless Chocolate Cake
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Ingredients
9
Count
Nutrition
459
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 325ºF. Butter and flour a 10-inch-diameter springform pan.
  2. Put the chocolate and butter in the top of a double boiler so it’s over, not in or even touching, the water. While the water simmers gently below, stir the chocolate and butter together until it’s all melted and smooth. The reasons not to microwave this mixture or melt it more directly [just flat out dumped in a pot and heated over a flame, for instance] are numerous, but chiefest of them is that you will overheat the mix, which is a very bad thing when you get to the next step:.
  3. With a big whisk, mix the eggs and refined sugar in a large bowl by hand until everything is well blended and beginning to thicken. Next, sift the flour, salt and baking powder over the egg mixture and, still using the whisk, fold and stir it all together. Now, gradually, add in the chocolate mixture—gently folding it in about 1/4 cup at a time. [This cautious process also helps control the temperature—if the chocolate is too hot, it will start cooking the eggs and ruin the whole thing.].
  4. Pour the batter into the prepared springform pan. [At this point it is permissible to leave a little batter in the pan, so that, once the cake is in the oven, you can scrape out the bowl with a spatula, lick the spatula and exclaim, man, oh, man.] Put the cake in the oven and set a timer for 20 minutes. When the 20 minutes passes, loosely cover the cake with foil—don’t tuck it down tightly, just lay the foil across the top of the pan.
  5. Bake the cake about 30 minutes longer. Test it, near the center. The tester should come out with a few moist crumbs—not with a glob of raw dough, but not dry either. If necessary, leave the cake in the oven a few minutes more and re-test at intervals.
  6. Take the cake out of the oven; put it on a rack, still in the springform pan, and remove the foil. The cake will be rather puffy and a little of it may cling to the foil—don’t panic! That happens. Walk away for now. As the cake cools, it will fall and flatten out.
  7. When the cake is completely cool, slide a knife around the edge, then gently release and remove the pan sides.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 458.74 Kcal (1921 kJ)
Calories from fat 276.88 Kcal
% Daily Value*
Total Fat 30.76g 47%
Cholesterol 183.28mg 61%
Sodium 218.28mg 9%
Potassium 150.28mg 3%
Total Carbs 44.31g 15%
Sugars 35.19g 141%
Dietary Fiber 0.87g 3%
Protein 5.9g 12%
Vitamin A 0.3mg 9%
Iron 1.1mg 6%
Calcium 90mg 9%
Amount Per 100 g
Calories 378.31 Kcal (1584 kJ)
Calories from fat 228.33 Kcal
% Daily Value*
Total Fat 25.37g 47%
Cholesterol 151.14mg 61%
Sodium 180.01mg 9%
Potassium 123.93mg 3%
Total Carbs 36.54g 15%
Sugars 29.02g 141%
Dietary Fiber 0.72g 3%
Protein 4.86g 12%
Vitamin A 0.2mg 9%
Iron 0.9mg 6%
Calcium 74.3mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

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