Cake: Flourless Chocolate Cake

By Golfwidow7

Serving suggestion: Really Vanilly Whipped Cream, recipe follows, or ice cream

Ingredients

• Really Vanilly Whipped cream:
• 12 ounces semisweet or bittersweet chocolate, chopped
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 1/4 teaspoon fine salt
• 6 large eggs, room temperature
• 1 1/2 cups granulated sugar
• Confectioners' sugar and/or cocoa powder, for dusting
• 1 cup (1/2 pint) heavy or whipping cream
• 2 teaspoons pure vanilla paste or extract
• 2 teaspoons confectioners' sugar

Details

Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.

Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.

Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.

When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.