Recipe: Flourless Chocolate Cake

I've never made a flourless chocolate cake before.  But then again, I haven't really made a lot of things.

And since this is the first time I've ever tasted a flourless cake, I wasn't really sure what to expect.  But chocolate  is delicious in any form no matter how it turns out!

You can't tell, but I was very impatient and could not wait for the cake to cool before cutting into it.  Because of my impatience, I ended up causing part of the cake to crumble into several chunky pieces.  To salvage this delicious treat, I cut the rest of the cake into squares which explains why they look more like brownies.  And you know what?  They sort of taste like fudgy brownies.

But who saids cake needs to be in wedge form anyway?

[Recipe Follows]

Flourless Chocolate Cake
Adapted from

You will need
8-Inch Round Cake Pan or Square 9x9 Inch Pan

4-ounces or 1/2 cup bittersweet chocolate
1 stick butter (1/2 cup or 8 tablespoons), plus 1 tablespoon for greasing pan
3/4 cup sugar
3 large eggs, room temperature
1/2 cup unsweetened coco powder
powdered sugar (optional)
1 tablespoon flour

1.  Preheat oven to 350 degrees.  Meanwhile, grease a 8-inch round cake pan or square pan with butter then dust with flour.  Tap out excess flour and set aside.

2.  Melt chocolate and butter in a glass bowl over saucepan with barely simmering water, making sure bowl does not touch water.  Stir until melted then remove from heat.  Add sugar to mixture and mix well.  Set aside to cool for about 5 minutes.

3.  Add eggs and coco powder and mix until smooth.  Pour mixture into prepared baking pan and bake in oven for 30-35 minutes or until thin crust develops.  Cool on rack for 1 hour before removing from pan.

4.  Optional:  Dust with powered sugar before serving.

Use parchment paper greased with butter instead of flour/butter for easy removal and clean-up.