Tuesday, November 9, 2010

Flourless Chocolate Cake

From Real Simple

Hands-on time: 20 minutes
Total time: 2 hours (including cooling)
Serves 10

1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
1/4 cup unsweetened cocoa powder, plus more for the pan
1 1/4 cup heavy cream
8 oz bittersweet chocolate, chopped
5 large eggs
1 cup granulated sugar
1/2 cup creme fraiche or sour cream
1/4 cup confectioners' sugar, plus more for dusting

Heat oven to 350 F. butter a 9-inch springform pan and dust with cocoa powder.

In a medium saucepan, heat the butter with 1/4 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.

In a medium bowl, whisk in the chocolate mixture.

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.

Using an electric mixer, beat the remaining 1 cup of heavy cream with the creme fraiche and confectioners' sugar until soft peaks form. Dust the cake with confectioners' sugar and serve with the whipped 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.

This is SO GOOD. You only need it once a year.
I like to pass my Real Simple magazines on to other people at church to enjoy, so I often type up the recipes I like here on the blog so I can easily find them.


  1. Gluten free: check your cocoa powder and chocolate!

  2. Might want to go to the magazines website and use that recipe. This one doesn't make sense if you read the instructions.