Easy Flourless Chocolate Cake
With only four ingredients and three
steps, this is an easy flourless cake.
And it’s scrumptious—perfect to make
for your sweetheart. As with other
flourless chocolate cakes, this is dense
and chocolaty.
A simple dusting of powdered sugar
makes this cake elegant. Drizzle it with
raspberry sauce, raspberry chocolate
sauce, or chocolate sauce. (A recipe for
raspberry sauce follows.) Finally add a
scoop of vanilla ice cream or a dollop of
whipped cream.
Be sure and use good quality, dark cocoa. We use Ramstadt-Breda Dark Cocoa which
has three times the cocoa butter of most national brands. This will not be the same with
ordinary cocoa.
8 large eggs
1 cup rich, dark cocoa, Ramstadt-Breda or equal
1 cup butter, melted and cooled slightly
1 1/4 cups granulated sugar
Preheat the oven to 325 degrees.
1. In your stand-type mixer and with the whip attachment beat the eggs for
three minutes at medium speed, until they are bubbly and lighter colored.
While the eggs are beating, melt the butter and measure the other
ingredients. Measure the cocoa by spooning cocoa into a cup—do not
compress the cocoa.
2. Add the sugar and cocoa and beat in. While the mixer is running, drizzle
in the melted butter. Continue beating until mixed. Scrape the batter into
the pan.
3. Bake for 30 to 40 minutes or an insta-read thermometer registers 165 to
170 degrees when inserted into the center of the cake. Cool on a wire
rack and then place in the refrigerator to chill. The cake will become
dense as it cools. Dust with powdered sugar if you desire.
Yield: 12 servings