Got this recipe from my blog friend Kim, who tweeted about this cake recently.
I'd never tried making a flourless cake before so thought it would be interesting to try.
Instead of preparing a pan like the recipe says, I took the easy way out and did this in muffin papers.
Whenever I make muffins I usually only make 6 because it fits nicely on my turntable to bake, but I figured at least 8 would be the right proportion for an 8-inch pan, so I bake the extra 2 with muffin papers in ramekins.
(originally from Gourmet magazine, Nov. ’97)
4-oz dark or bittersweet chocolate, coarsely chopped
1/2 cup butter
3/4 cup sugar
3 large eggs
1 1/2 tsp vanilla extract
1/2 cup cocoa powder (pref. dutch process)
Preheat oven to 375F. Line an 8-inch cake pan with parchment paper and lightly grease.
In a small, microwave-safe bowl, melt together chocolate and butter, stirring with a fork until very smooth.
Pour warm chocolate mixture into a medium mixing bowl with sugar. Whisk to combine. Beat in eggs one at a time, waiting until each has been fully incorporated to add the next, then mix in vanilla extract. Sift cocoa powder into the bowl and whisk until well-combined.
Pour into prepared cake pan.
Bake for 25 minutes.
Allow cake to cool in pan for 5 minutes, then run a knife around the edge of the cake and invert onto a serving platter. Dust with cocoa powder, if desired. Serve warm or at room temperature. Store leftovers in an airtight container.
NOTES: I used 70% chocolate. This is rich and chocolatey (think dense brownie) and the size is perfect to soothe a sweet tooth.
Next time I'm adding nuts!
Thanks again Kim!
It is Friday here, and our area has started the rainy season, hope you have a great weekend!