Flourless Chocolate Cake

By hmorris31

Note: Once it has cooled completely, cake will keep in an airtight container for a week. You can also freeze it, sealed with plastic wrap for up to 2 months. Defrost overnight in fridge

Ingredients

• 4 oz Bittersweet chocolate
• 1 Stick unsalted butter
• 3/4 Cup sugar
• 3 Large eggs
• 1/2 Cup unsweetened cocoa powder

Preparation

Step 1

Preheat oven to 375 and butter an 8' round baking pan
Line bottom of pan with a round of wax paper; butter paper
Chop chocolate into small pieces
In a double boiler or a metal bowl, set mixture over a saucepan of barely simmering water
Melt chocolate with butter until smooth; remove from heat, add sugar & whisk
Add eggs and whisk again
Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined
Pour batter into pan and bake in middle of oven for 25 minutes or until top has formed a thin crust, don't over bake
Cool in pan on rack 5 minutes, turn out onto a plate, then invert onto serving plate
If desired, dust cake with additional cocoa and serve with sorbet