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Flourless Chocolate Cake
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Serves 10| Hands-On Time: 20m | Total Time: 2hr 00m Ingredients | |
1 cup (2 sticks) | unsalted butter, cut into pieces, plus more for the pan |
1/4 cup | unsweetened cocoa powder, plus more for the pan |
1 1/4 cups | heavy cream |
8 ounces | bittersweet chocolate, chopped |
5 large | eggs |
1 cup | granulated sugar |
1/2 cup | crème fraîche |
sour cream, alternative |
1/4 cup confectioners’ sugar, plus more for dusting
Directions
Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.
Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with confectioners’ sugar and serve with the whipped cream.
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