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Flourless Chocolate Cake
Adapted from Gourmet
Serves 10
20 minutes preparation time
35 to 40 minutes baking time, plus time for the cake to cool
8 ounces bittersweet chocolate, chopped
2 sticks unsalted butter
1 1/2 cyps granulated sugar
6 eggs
1 cup unsweetened cocoa powder
whipped cream for serving (optional)
Blood orange sauce for serving (optional), recipe follows
Preheat oven to 350 degrees. Cut a piece of parchment paper to fit the bottom of a 10-inch springform pan. Butter one side and place if butterside down in the pan. Butter the top of the parthment paper, too.
Place a large metal bowl over a pan of water that has been brought to a low simmer. Add the chopped chocolate and butter to the bowl and heat it, stirring occasionally with a rubber spatula, until the chocolate and butter melt and are thoroughly mixed.
Remove the bowl from the heat and place it on a heatproof surface. Add the sugar and whisk until it is fully incorporated. Add the eggs one at a time, whisking after each egg. Sift in the cocoa powder and whick again until it is just incorporated into the batter.
Pour the batter into the springform pan and level it with the spatula. Bake until the top has a thin crust and a toothpick comes out with just a few crumbs attached.
Cool in the pan for 10 minutes. Remove the sides of the springform pan. Place a baking rack over the top of the cake and turn it over so that the cake can continue to cool on the rack.
Serve with whipped cream or blood orange sauce (recipe follows).
Blood Orange Sauce
2 cups freshly squeezed blood orange juice
1 cup granulated sugar
Mix the ingredients in a small saucepan and bring to a simmer over medium high heat. Simmer, stirring occasionally, until the sugar completely dissolves. Reduce the heat to medium and continue to simmer until the sauce thickens, about 15 minutes.