Almost Flourless Chocolate Cake Recipe

Ingredients for Almost Flourless Chocolate Cake

• Bittersweet Chocolate
• Unsalted Butter
• 4 large eggs
• White Sugar
• ¼ teaspoon salt
• All Purpose Flour
• 1 teaspoon baking powder
• Powdered Sugar

How to Make Almost Flourless Chocolate Cake

1. Preheat oven to 325°F (160°C).
2. Grease and flour a 10-inch springform pan.
3. 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.
4. In a large bowl, whisk together 4 large eggs and ¾ cup (150g) granulated sugar until thick and pale yellow.
5. In a separate bowl, whisk together ¼ cup (30g) all-purpose flour, ¼ teaspoon salt, and 1 teaspoon baking powder.
6. Gently fold the dry ingredients into the egg mixture until just combined.
7. Gradually add the melted chocolate mixture to the batter, folding gently until incorporated. Be careful not to overmix.
8. Pour batter into the prepared pan. Scrape the bowl and lick the spatula (optional!).
9. 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.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
11. Once completely cool, run a thin knife around the edges of the cake and release from the springform pan.