The Easiest Flourless Chocolate Cake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 2 |
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Especially since you don't have to separate the eggs. The key is in whipping them for a long enough time to make them increase in volume. Ingredients:
12 ounces bittersweet chocolate, chopped |
12 tablespoons unsalted butter |
1/4 teaspoon salt |
6 large eggs, room temp |
1 1/2 cups granulated sugar |
powdered sugar or cocoa powder, for dusting |
Directions:
1. Preheat oven to 325 degrees F. Butter and flour a 9 by 2-inch spring form pan.
2. Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
3. Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.
4. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
5. When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.
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