For serious chocolate lovers! This flourless chocolate cake is easy-to-make and to die for!
Preheat oven to 375.
Butter 8 inch round baking pan and line bottom with round piece of wax paper. Butter paper.
Melt chocolate and butter in a double boiler or metal bowl set over a saucepan of barely simmering water, stirring until smooth.
Remove top of double broiler or bowl from heat and whisk sugar into chocolate mixture.
Whisk in eggs.
Whisk in cocoa powder.
Pour batter into pan and bake in middle of over for 25 minutes or until top has formed a thin crust and a knife comes out clean.
Cool in pan on rack from 5 minutes.
Invert onto serving plate and carefully remove wax paper.
Dust with additional cocoa powder if desired.
Serve plain or with ice cream or whipped cream.
-I use Ghiradelli bittersweet chocolate. Be sure to get the good stuff. It's worth it.
-If you REALLY love dark chocolate, try the Hersey's Special Dark Chocolate cocoa powder. It's less sweet, and even chocolatier (if that's possible)!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (68g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 142 (58%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 153.9mg||47 %|
|Sodium 73.4mg||3 %|
|Potassium 115.2mg||3 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 20.7g|
|Protein 5g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 244
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