This almost flourless chocolate cake will make you look like a professional baker. This cake is perfect for any holiday or dinner party. I have made this cake countless times, and guests are always crazy for this cake which is chocolatey and rich, but not too rich and not too sweet. The texture is a bit cakey and a touch fudgy. It’s like a flourless chocolate torte, not an average birthday cake. It’s just right; in fact, it’s addicting.
Guests frequently ask me for the recipe, and now they also make this fool-proof recipe. Originally, my sister got this recipe from a 1995 Bon Appetit Magazine– a reader mailed in the recipe, and she had received the recipe from her French aupair. My cousin turned in this recipe for the school cookbook saying the recipe came from me. Now moms come up to me at school thanking me for this amazing chocolate cake recipe. Try this recipe, and you will thank me too.
|Almost Flourless Chocolate Cake||
- 10 ounces semisweet chocolate (I use Baker’s squares)
- 1 cup unsalted butter (2 sticks), plus extra for greasing the pan
- 5 large eggs
- 1-1/4 cups granulated white sugar
- 5 tablespoons unbleached all-purpose flour
- 1-1/2 teaspoons baking powder
- Cocoa powder for dusting the pan (or additional flour)
- Powdered sugar for garnishing the finished cake
- Place rack in the middle of the oven, and preheat to 325 degrees F. Prepare a 10 inch Springform Pan by buttering the inside of the pan and lightly dusting with cocoa powder (or dust with flour). Measure 2 pieces of aluminum foil that are slightly larger than the pan. Set aside.
- Melt chocolate and butter in a small, heavy saucepan on the stove with low heat and stir periodically. Alternatively, melt in the microwave with 50% power until just melted; do not overcook. Stir so ingredients are combined and smooth. Set aside to cool a little.
- In a separate large bowl, beat the eggs and sugar with a mixer or whisk vigorously until ingredients are well-combined and the mixture begins to thicken.
- Sift the flour and baking powder over the egg mixture. Then gently fold until incorporated.
- Next, gradually fold in the chocolate mixture. Pour the batter in the prepared pan.
- Place the cake pan in the oven with one piece of foil under the cake pan to catch any drips, and bake the cake uncovered for 20 minutes. Then remove the foil from under the pan, and place a clean piece of foil resting on top of the cake pan. Bake the cake covered for 30 minutes more. The cake is done when a toothpick inserted into the center of the cake comes out with moist crumbs attached.
- Let cake cool uncovered in the pan on a rack. The cake will fall a little. When the cake cools, run a knife or thin spatula around the inside of the pan to loosen the cake. Remove the side of the springform pan. Garnish cake by sifting powdered sugar over the top of the cake like a dusting of snow. And here’s a decorating tip from my sister: You can even use a stencil or doilies on top of the cake to make a pattern with the powdered sugar. Enjoy!
To learn about the technique of gently folding ingredients into a batter, click here.