How to make flourless chocolate cake

1. Melt 2 sticks (1 cup) butter and 8 ounces of bittersweet chocolate in saucepan over low heat.
2. While butter and chocolate are melting, mix dry ingredients together - 1 1/2 cup sifted unsweetened cocoa powder and 1 cup granulated sugar.
3. Add eggs to dry ingredients and wisk together. (You can add the eggs all at once.)
4. When the butter/chocolate mix has cooled enough to ensure that its heat won't scramble the eggs in you dry ingredients/egg mix, temper the butter/chocolate mix into the dry ingredients/egg mix and wisk the two together until they are completely blended.
5. Cut a piece of wax or parchment paper to fit the size of your springform baking pan, and lightly butter it.
6. Place it into the baking pan, buttered side up, and pour the cake mix into the pan.
7. Place into a pre-heated 350 degree oven for 45 minutes. Don’t overbake it!
8. Remove from oven, allow to cool and remove from the baking pan. Place on a serving plate.
9. Sprinkle with a little powdered sugar and add garnish to as desired to add color or flavor to the cake.
10. While this cake is so rich you only need a sliver, don't be surprised when your guests ask for another slice, and demand that you give them your recipe for this delectable, flourless, chocolate creation.

2 sticks (1 cup) unsalted butter
6 eggs
8 ounces high quality (60% cocoa or higher) bittersweet chocolate
1 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
Powdered sugar for dusting
Sifter
Medium saucepan
9 inch Springform baking pan
Wax or parchment paper

Hi everybody I’m Ceci Carmichael here with howdini.com and I’m going to show you how to make a flourless chocolate cake. The great thing about this cake, only five ingredients, it couldn’t be easier.

We have two sticks of unsalted butter, that’s a cup, we’ve got six eggs, a cup and a quarter of granulated sugar, 8 oz of bitter sweet chocolate good chocolate, and one cup of unsweetened cocoa powder and that’s it.

The first thing we are going to do is melt our butter, again that’s two sticks of unsalted butter, one whole cup. And 8 oz of bittersweet chocolate, you need to use really good chocolate, at least sixty percent cocoa or better. Throw those in with our butter and get those melting. Give it a stir. Our next step while our butter and chocolate are melting is to mix the dry ingredients with our eggs.

So again we have a cup of unsweetened cocoa powder, which I have sifted to get the lumps out. And a cup and a quarter of regular old granulated sugar, throw that in there. Give that a little whisk, then we’re going to start cracking some eggs. We’re almost done. Six eggs, because this cake doesn’t have flour you don’t have to worry about the fact that it’s not going to rise cause its not supposed to. So it’s kind of a fail-safe cake if you know what I mean. And then basically you’re going to whisk that together. That looks so good already.

Okay, so that part’s done. My chocolate and my butter are completely melted and that didn’t take hardly any time. And we are just going to combine the two. You have to be careful if your butter and chocolate are too hot you don’t want to scramble your eggs. Add a little bit in and whisk, temper it in. And then just keep adding it in. You can almost just eat it like this. This is a very moist, dense cake. The great thing about it because it doesn’t have flour it keeps for a long time. Don’t need frosting with it because it is so thick and dense.

And basically that is your batter. So whisk those, it’s so chocolaty. Now that we have all of these ingredients blended all we have to do is get it into the pan. What I’ve got here is a springboard pan, if you’ve never seen one basically the bottom comes out which makes it easier to get the cake out when its done. I’ve taken wax paper or parchment paper and cut it to fit the bottom of the pan, which will also make it easier to get them out. And a little bit of butter on the bottom. And we’re ready to go.

Lets use our spatula so we can get every drop out of this. Okay, lets get every last bit out of this bowl. I have my oven pre-heating at three hundred-fifty degrees and we’re just going to throw it in the oven for about forty-five minutes. And then you have to be ready to enjoy the best cake you’ve ever eaten.

So our cake has been baking for forty-five minutes in a three hundred fifty degree oven and we’re going to let it cool a little bit. And basically this cake needs nothing, maybe a little garnish to make it look pretty. And another little tip, powdered sugar, just to give it a little contrast. So get a little strainer there. And, basically you’re done. Now this cake is so rich and so dense you don’t need a really big slice, just a little sliver will do ya, but boy is it good.