Flourless Chocolate Cake

By Jahel

Ingredients

• 1 c (2 sticks) butter, cut into pieces, plus more for the pan
• 1/4 c unsweetened cocoa powder plus more for dusting
• 1-1/4 c heavy cream
• 8 oz. bittersweet chocolate, chopped
• 5 eggs
• 1 c sugar
• 1/2 c Creme fraiche or sour cream
• 1/4 c powdered sugar

Details

Servings 10
Preparation time 20mins
Cooking time 120mins

Preparation

Step 1

Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
In a medium saucepan, heat the butter with ¼ 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 together the eggs, granulated sugar, and cocoa powder. 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 crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with cocoa (or confectioners’ sugar) and serve with the whipped cream mixture.