If you can bake cakes entirely from scratch, you can do most things in life. I’m absolutely sure of it. Make this flourless chocolate cake and you’ll feel like you’ve conquered the world—not because it’s a difficult recipe, but because you’ll have just made one of the most scrumptious chocolate desserts ever. It may sound impossible to make a cake without flour or even any baking soda or baking powder, but it’s entirely possible, dear friends. The fact that the cake is flourless just means that it’s ultra moist, dense, and extremely fudgy. The key here is to beat the eggs and sugars together for the allotted time—eight to 10 minutes. Doing this whips some air into the batter which adds volume to the cake and helps it rise. You’ll also want to be sure to use a nonstick springform pan so that the cake comes out flawlessly. This cake is a little more sophisticated than your standard chocolate cake, and really it’s even easier because you don’t have to fuss with frosting!
Ingredients:
Nonstick cooking spray, for the pan
8 oz. chopped semisweet chocolate
1 c. (2 sticks) salted butter, cubed
3/4 c. granulated sugar
1/4 c. packed light brown sugar
6 large eggs, at room temperature
1/2 c. unsweetened cocoa powder
1 Tbsp. vanilla extract
Pinch of kosher salt
Powdered sugar, for sprinkling
Directions:
1
Preheat the oven to 325°F. Spray a 9-inch nonstick springform pan with cooking spray and line the bottom with a circle of parchment. Coat the top of the paper with the spray.
2
In a double-boiler or heatproof bowl set over (not in) a pot of boiling water, melt the chocolate and butter, stirring to avoid burning. Set aside to cool for several minutes.
3
In the bowl of a stand mixer fitted with a whisk attachment, beat the granulated sugar, brown sugar, and eggs at medium-high speed until fluffy, 8 to 10 minutes. With the mixer on low, add the cocoa powder, vanilla, and salt. Slowly drizzle in the cooled chocolate mixture and mix until just combined.
4
Pour the batter into the prepared pan and smooth the top. Rap the pan on the counter a couple of times to release any trapped air bubbles. Bake until just set on top, about 50 minutes. Let the cake cool completely, then chill in the refrigerator for at least 2 hours or overnight.
5
Just before serving, remove the cake from the pan and place it on a platter. Sprinkle the top with sifted powdered sugar.
As posted on ThePioneerWoman.com