I made
this flourless chocolate cake (also with a bar of
Green and Black's Organic Mint Chocolate) for St. Patrick's Day.
I love that at the end it says, "Cake keeps, after being cooled completely, in an
airtight container, 1 week." As
if it would keep a week around this house!.
Ingredients:
- 4 ounces fine-quality bittersweet chocolate (not unsweetened)
- 1 stick (1/2 cup) unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preparation:
- Preheat oven to 375°F and butter an 8-inch round baking
pan. Line bottom with a round of wax paper and butter paper.
-
Chop chocolate into small pieces. In a double boiler or
metal bowl set over a saucepan of barely simmering water melt chocolate
with butter, stirring, until smooth. Remove top of double boiler or bowl
from heat and whisk sugar into chocolate mixture. Add eggs and whisk
well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until
just combined. Pour batter into pan and bake in middle of oven 25
minutes, or until top has formed a thin crust. Cool cake in pan on a
rack 5 minutes and invert onto a serving plate.
-
Dust cake with additional cocoa powder and serve with
sorbet if desired. (Cake keeps, after being cooled completely, in an
airtight container, 1 week.)
