I have not made this recipe, but the Chocolate & Zucchini food blog is awesome, and I love flourless chocolate cake, so am putting it here so that I can whip it up when I have time.
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Source: http://chocolateandzucchini.com/archives/2005/08/announcing_wbw13_like_wine_for_chocolate.php
Flourless Chocolate Cake
- 2 sticks minus 1 Tbsp) butter
- 7 oz dark chocolate
- 1 cup sugar
- 4 eggs
- a rounded TBS flour
Note: best made a day in advance (or at least in the morning if you plan to serve it in the evening).
Pre-heat oven to 350°F. Line an 8-inch round cake pan with parchment paper (don't need to if using a non-stick pan).
Melt together the butter with the chocolate (in a double-boiler or in the microwave slowly and for just a few seconds at a time, blending with a spoon between each pass). Transfer into a medium mixing-bowl. Add in the sugar, stir with a wooden spoon and let cool a little. Add in the eggs one by one, mixing well after each addition. Finally, add in the flour and mix well.
Pour the dough into the pan, and put into the oven to bake for 30 minutes. Turn the oven off but leave the cake inside for another ten minutes, then put the pan on a cooling rack on the counter to cool completely. Cover with plastic wrap, refrigerate, and take it out about an hour before serving. Garnish with whipped cream, raspberrry coulis, or other.
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