Flourless Chocolate Cake

Flourless Chocolate Cake

Tips for baking with chocolate

12 oz. bittersweet chocolate, coarsely chopped

½ cup milk

1 1/3 cups granulated sugar

8 oz. butter cut into 10 pieces

5 eggs

Preheat the oven to 350F. Butter a 9” round cake pan, line the bottom with parchment or wax paper and butter the bottom again. Set the prepared cake pan in a roasting pan and set aside. Boil a kettle of water while making the batter. Place the chocolate in the bowl of a food processor fitted with a metal blade. In a medium saucepan, combine the milk and sugar. Cook over medium heat, stirring until the sugar is dissolved. Carefully bring it to a simmer and pour over the chocolate. Process the chocolate and milk mixture until smooth, about 20 seconds. With the food processor running, drop in the butter piece by piece, making sure each piece is fully incorporated before adding the next. Add the eggs one at a time. Pour the batter into the prepared pan. Place the roasting pan in the oven and fill it with the boiling water half way up the side of the cake pan. Bake for exactly 30 minutes. Carefully remove the cake pan from the water bath. Dry the cake pan. Invert the cake onto a flat plate covered with plastic wrap and remove the paper circle from the bottom. Reinvert the cake onto a serving platter and remove the plastic wrap. Serve warm or at room temperature with whipped cream. This cake can be stored at room temperature for one day or in the fridge for up to three days.

Leave Flourless Chocolate Cake and return to "F" Cake Recipes