Have made this a few times recently. It comes together QUICKLY and is just the perfect thing when your time is short but you want something really tasty. I've been using Scharffen Berger bittersweet chocolate, and Scharffen Berger cocoa. One time I also added 2 shakes of good cinnamon and a big splash of vanilla and really enjoyed that version alot, in fact, I think from now on I'll definitely add the vanilla.
Need a chocolate fix?
)
Flourless Chocolate Cake
Can be prepared in 45 minutes or less.
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Accompaniment if desired: Coconut Lime Sorbet
Preheat oven to 375̊F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. Cake keeps, after being cooled completely, in an airtight container, 1 week (Pat's note: Yeh right!!..a week???, I don't think so. This cake is lucky to last a day..LOL). Makes one 8-inch cake.
Source: Gourmet, 11/97
http://www.epicurious.com/recipes/recipe_views/views/14478
http://www.epicurious.com/recipes/recipe_views/views/14478
Need a chocolate fix?
)Flourless Chocolate Cake
Can be prepared in 45 minutes or less.
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Accompaniment if desired: Coconut Lime Sorbet
Preheat oven to 375̊F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. Cake keeps, after being cooled completely, in an airtight container, 1 week (Pat's note: Yeh right!!..a week???, I don't think so. This cake is lucky to last a day..LOL). Makes one 8-inch cake.
Source: Gourmet, 11/97
http://www.epicurious.com/recipes/recipe_views/views/14478
http://www.epicurious.com/recipes/recipe_views/views/14478