A tip from Master Baker & HamletHub contributor, John Barricelli, "This cake calls for only a few ingredients, so they should be the best possible quality."
Flourless Chocolate Cake
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 1/4 cup sifted unsweetened best quality cocoa powder, plus more for pan
- 6 ounces semisweet chocolate, coarsely chopped
- 5 large eggs
- 1/2 cup sugar
- 1/2 teaspoon salt
- sweetened whipped cream for serving
Serves 10
Prep time: 20 minutes
Total time: 1 hour 10 minutes
1. Preheat the oven to 375. Butter the bottom and sides of an 8-inch round cake pan; line bottom with a parchment round. Butter parchment and dust all over with cocoa powder shaking out excess; set aside.
2. In a medium heatproof bowl set over, not in, a pan of simmering water, melt chocolate and butter; cool to room temperature.
3. Using an electric mixer on high, beat eggs, sugar, and salt until light and foamy, about 2 minutes.
5. Transfer to a wire rack to cool completely. Run a metal spatula around the sides of pan and invert; remove parchment. Invert again so cake is right side up.
Serve with whipped cream.
John Barricelli is host of Martha Stewart's Everyday Baking and owns The Sono Bakery & Cafe in South Norwalk, Westport and Darien CT. He is the author of two award-winning cookbooks.