(Almost) Flourless Chocolate Cake

Category
Dessert
Cuisine
American
Serves
6-8
Time
45 minutes
From
Lori Price

cakechocolate

My favourite dessert that Lori makes

This goes well with vanilla ice cream and/or whipped cream. If you want to get fancy, serve with coconut gelato.

To store, let cool completely and put in an airtight container. Should be good for 1 week (but it won't last that long)

Ingredients

  • 4 oz bittersweet chocolate (not unsweetened)
  • 1 stick (1/2 cup) unsalted butter
  • 3/4 cup sugar
  • 3 eggs
  • 1 Tbsp Kahlua (or strong coffee)
  • 1/2 cup unsweetened cocoa powder
  • 1 Tbsp flour (use coconut flour for a gluten free version)

Instructions

  1. Preheat oven to 375°F and butter an 8" round baking pan. Line bottom with a round of wax paper and butter the paper
  2. Chop chocolate into small pieces
  3. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth
  4. Remove top of double boiler or bowl from heat and whisk sugar and Kahlua into chocolate mixture
  5. Add eggs and whisk well
  6. Sift the cocoa powder and flour over chocolate mixture and whisk until just combined
  7. Pour batter into pan and bake in middle of oven 25 minutes or until the top has formed a thin crust
  8. Remove and cool cake in the pan on a rack for 5 minutes
  9. Invert onto a serving plate
  10. Dust cake with additional cocoa powder

Notes

Note that this is for an 8" pan. For an 11" pan, use the following amounts instead

  • 5 1/3 oz bittersweet chocolate (not unsweetened)
  • 16 oz unsalted butter
  • 1 cup sugar
  • 4 eggs
  • 1 Tbsp Kahlua (or strong coffee)
  • 2/3 cup unsweetened cocoa powder
  • 1 Tbsp flour