Flourless Chocolate Cake
Submitted by: Janine DeAndre, Senior Administrative Assistant, Office of Chief Trial Counsel
This is very easy which makes it perfect for company, plus, it’s naturally gluten-free. I prefer the consistency the next day when it’s denser and less cake-like, so I make it a day ahead. Store the cake wrapped tightly at room temperature. It’s tasty by itself dusted with cocoa powder, or you can pretty it up and serve it with whipped cream and berries.
4 oz. bittersweet chocolate (not unsweetened–78 percent cocoa works well) 1 stick (1/2 c.) unsalted butter 3/4 c. sugar 3 eggs 1/2 c. unsweetened cocoa powder, plus additional for dusting
Berries and whipped cream, optional
Preheat over to 375 degrees and butter an 8-ich round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water, melt chocolate with butter, stirring, until smooth.
Alternatively, you can heat them together in the microwave at 50 percent power, stirring at 60-second intervals until melted.
Remove from heat and whisk sugar into chocolate mixture. Add eggs and whisk well.
Sift 1/2 c. cocoa powder over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in the middle of the oven for 18–21 minutes, or until the top has formed a thin crust and has started to crack. Try not to overcook it, or it may taste like a brownie.
Cool cake in pan on a rack for 5 minutes, then invert onto a serving plate.