Salted Flourless Chocolate Cake

By tinathorn

Ingredients

• 4 oz High Quality Bitter Sweet Chocolate (@ least 70% coco, you will thank me later)
• 1/2 cup of unsalted butter (1 stick)
• 3/4 cup of sugar
• 3 big eggs
• 2/3 cup unsweetened cocoa powder
• Fleur de Sel tossed around and coated in additional coco powder

Details

Adapted from potatocandies.wordpress.com

Preparation

Step 1

Preheat oven to 375°F and butter the hell out of aspring form pan. Hack up chocolate into small pieces for melting. Place a metal bowl over a saucepan of gently simmering water and melt chocolate with butter constantly stirring, until smoothysmoothsm0oth. Remove bowl from heat and vigorously whisk in the sugar (you are also cooling off the chocolate slightly to prepare for the introduction of the eggs). Whisk in eggs, then add 1/2 cup cocoa powder (or sift if you are concerned about that sort of thing, just know that lumps don’t scare me) and whisk again until just barely combined.

Pour batter into the Spring Form pan. Bake in middle of oven for 25 minutes, or until top has formed a thin crust. Don’t do the usual knife in the middle test of this cake, when the knife comes out clean the cake will be overdone and dry (and you may cause your beautiful torte/cake to crack). The best test is to wait until the whole thing no longer jiggles when you bump it. You are looking at a window of time between 19-28 ½ minutes. Cool cake in pan for at least 10 mins, do not try and invert it until it is very cool and firm to the touch. Then turn it over (baking top down) onto a serving plate (you may need a long knife to shimmy between the cake and the bottom of the pan). Dust cake with additional cocoa powder & fleur de sel. This cake is better the second day, but is still kick ass the first. Its should keep well, in the fridge for about 6-8 days. Serve it room tempeture, or slightly warmed (but more than about 10 mins in the microvave will give you chocolate fondue, you have been warned).