This flourless chocolate cake is a favorite! The cake in the photo has been topped with a dark chocolate ganache, but the cake is perfectly fine with a light dusting of cocoa served with whipped cream.
Ingredients
| 8 oz | bittersweet chocolate squares |
| 1 C | butter (1/2 pound) |
| 1½ C | granulated sugar |
| 6 | large eggs |
| 1 C | unsweetened cocoa powder |
Directions
| 1 | Butter sides and bottom of 10″ spring form pan |
| 2 | Melt chocolate and butter over low heat in large pan or double boiler; remove from heat. |
| 3 | Gradually whisk in white sugar. |
| 4 | Whisk in eggs, one at a time. |
| 5 | Sift cocoa powder over mixture and whisk until just combined. |
| 6 | Bake in 350° oven for 35 – 40 minutes (top will have a thin crust). Serve as is, or lightly dust with cocoa powder. |
Ashtey Khayil 