John Barricelli shares his Flourless Chocolate Cake recipe with HamletHub

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.

4. Gently fold the egg mixture into cooled chocolate mixture to lighten the chocolate. Then gently fold chocolate mixture into remaining egg mixture until marbled. Fold in cocoa powder. Spoon into prepared pan, smoothing the top. Bake 30 to 35 minutes or until center still feels soft (a toothpick inserted comes out moist) and top has a thin crust.

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.

N
Submitted by New Milford, CT

Become a Local Voice in Your Community!

HamletHub invites you to contribute stories, events, and more to keep your neighbors informed and connected.

Read Next