This Flourless Chocolate Cake is sensational! Decadent, dense, and moist with an eye-opening chocolate flavor, complete with an exquisite crust that forms on top.
Preheat the oven 350°F. Butter a 10-inch round cake pan or two 5-inch small round pans. Line the bottom with parchment paper, and butter the paper.
Chop unsweetened chocolate very finely and place in a large heatproof bowl with the chocolate chips.
In a small saucepan, heat cream and ¾ cups sugar over medium heat until it reaches a gentle boil, and the sugar has a chance to dissolve. Stir frequently. Add butter and salt, and stir until completely melted.
Pour hot mixture over the chocolate and stir until all the chocolate has melted. You want the mixture to be smooth and glossy.
In the bowl of a stand mixer with the whisk attachment, beat the eggs until doubled in volume. Gradually add the remaining 2 tablespoons of sugar while you continue to beat.
Fold eggs into chocolate mixture with a rubber spatula. Be persistent. It’ll turn out great! Put cake batter into the pan.
Place the cake pan in a roasting pan, and fill the roasting pan halfway with boiling water. Bake for 45 to 90 minutes or until a toothpick comes out with some crumbs and a little chocolate smear.
Let cool completely in its cake pan. Enjoy with some fresh berries (I love this with fresh raspberries)!
Video
Notes
Yield - 10 inch round cakeTechnique - Be sure to beat your eggs until they are at least doubled in volume. You can continue to beat all the way until the eggs are thicker and a very pale yellow, but this also causes your cake to rise a lot more and it might fall as it cools. Variations - Add up to a tablespoon of vanilla extract or a ¼ teaspoon of espresso powder!Storage - Store baked cake well-wrapped in plastic wrap or an air-tight container. This cake will keep 3 days at room temperature, a week in the refrigerator or 2 months frozen.Originally Adapted - Adapted from AllRecipes as seen on The Cooking Actress.