Flourless Chocolate Cake

By mamacasma

Rich, dense, and moist, this cake is for serious chocolate lovers. Dust with confectioners’ sugar for a pretty presentation and serve with lightly sweetened fresh whipped cream.

This cake can be baked up to 2 days in advance; refrigerate covered. Before serving, bring the cake to room temperature, dust it with the confectioner's sugar, and whip the cream.

Ingredients

• 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
• 1/4 cup unsweetened cocoa powder, plus more for the pan
• 1 1/4 cups heavy cream
• 8 ounces bittersweet chocolate, chopped
• 5 large eggs
• 1 cup granulated sugar
• 1/2 cup crème fraîche or sour cream
• 1/4 cup confectioners’ sugar, plus more for dusting

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 confectioners’ sugar and serve with the whipped cream.