Flourless Dark Chocolate Lover’s Cake Recipe

Jan 23, 2012 @ 4:57 PM
Posted by Claire Robinson, Special Contributor

Nutrition

Cal/Serving: 294
Daily Value: 15%
Servings: 10

Low-Carb, Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free

Fat	26g	39%
Saturated	15g	76%
Trans	0g	0%
Carbs	17g	6%
Fiber	4g	14%
Sugars	10g	0%
Protein	6g	12%
Cholesterol	144mg	48%
Sodium	49mg	2%
Calcium	49mg	5%
Magnesium	64mg	16%
Potassium	244mg	7%
Iron	2mg	12%
Zinc	1mg	8%
Vitamin A	661IU	13%
Vitamin C	0mg	0%
Thiamin (B1)	0mg	2%
Riboflavin (B2)	0mg	11%
Niacin (B3)	0mg	1%
Vitamin B6	0mg	3%
Folic Acid (B9)	18µg	4%
Vitamin B12	0µg	5%
Vitamin D	1µg	0%
Vitamin E	1mg	4%
Vitamin K	3µg	3%
Fatty acids, total monounsaturated	8g	0%
Fatty acids, total polyunsaturated	1g	0%

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Here’s an easy chocolate cake recipe with only five ingredients — five very, very good ingredients.

For a little twist, sprinkle a little cinnamon or espresso powder and powdered sugar on top of this chocolate cake instead of whipped cream, or infuse the whipped cream with mint, coffee, or berry jam. — Will Budiaman

INGREDIENTS

1/2 cup unsalted butter, plus more for the baking pan
6.6 ounces dark chocolate, preferably Dove, chopped roughly
5 eggs
3/4 cup plus 2 tablespoons 70-percent (or greater) dark cocoa powder
1 cup whipping cream

DIRECTIONS

Preheat the oven to 375 degrees.

Butter a 9-inch round baking pan and line with parchment paper.

Place the chocolate in a bowl over a pan of simmering water over medium-low heat, making sure the bowl does not directly touch the water. Add the butter and melt until smooth. Meanwhile, in a bowl, whisk the eggs until slightly frothy.

Remove the chocolate-butter mixture from heat and whisk in the eggs. Using a rubber spatula, fold in 3/4 cup of the cocoa powder until just incorporated and pour into the baking pan. Bake until a crust forms on top of the cake, about 25-30 minutes.

Combine the cream and remaining cocoa powder in a large bowl and refrigerate. Remove the cake from the oven and let cool for at least 10 minutes before turning upside down onto a serving plate. Remove the parchment paper if stuck. Whip the cream and cocoa powder in chilled bowl until just stiff peaks form. Serve the cake with the chocolate whipped cream.