Ingredients for Almost Flourless Chocolate Cake
- 6 ounces (170g) bittersweet chocolate
- 6 tablespoons (85g) unsalted butter
- 4 large eggs
- ¾ cup (150g) granulated sugar
- ¼ teaspoon salt
- ¼ cup (30g) all-purpose flour
- 1 teaspoon baking powder
- Powdered Sugar (not an ingredient in this recipe)
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How to Make Almost Flourless Chocolate Cake
- Preheat oven to 325°F (160°C).
- Grease and flour a 10-inch springform pan.
- In a double boiler (or heat-safe bowl set over a pan of simmering water, ensuring the bottom of the bowl doesn't touch the water), melt 6 ounces (170g) of bittersweet chocolate and 6 tablespoons (85g) of unsalted butter, stirring until smooth.
- In a large bowl, whisk together 4 large eggs and ¾ cup (150g) granulated sugar until thick and pale yellow.
- In a separate bowl, whisk together ¼ cup (30g) all-purpose flour, ¼ teaspoon salt, and 1 teaspoon baking powder.
- Gently fold the dry ingredients into the egg mixture until just combined.
- Gradually add the melted chocolate mixture to the batter, folding gently until incorporated. Be careful not to overmix.
- Pour batter into the prepared pan. Scrape the bowl and lick the spatula (optional!).
- Bake for 20 minutes. Loosely cover the cake with foil and bake for an additional 30-35 minutes, or until a wooden skewer inserted near the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once completely cool, run a thin knife around the edges of the cake and release from the springform pan.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
132g
Fat
77g
Carbs
12g
