This is a rich, decadent and super simple dessert. I made it for my book club girls last week and it took all of 10 minutes to prep and 25 minutes to bake – you can’t get anymore low key than that. Perfect for a weeknight or when you’re really pushed for time.
I think everyone should experience being in a book club. We’re lucky that our book club consists of such a stellar group of women with a great dynamic. There’s always a good mix of book chat, cheese-feasting, wine drinking, and general lady-chat. I love it. I also love feeding people cake and one of us can’t eat the gluten so this worked out well. I’ll definitely be busting it out again.
Of note – there really aren’t that many different recipes out there for flourless chocolate cake since it just comprises chocolate, butter, sugar, eggs, and cocoa powder (I’d love to hear your version if you have one). What makes this special is choosing really top-notch ingredients; with something so simple, the quality of the ingredients is important. I’ve listed those below – I really think you’ll taste the difference.
Flourless Chocolate Cake
adapted from Gourmet
- 113g/ 4oz fine-quality bittersweet chocolate (I used Ghirardelli, 60% Cacao Bittersweet Chocolate)
- 113g/ 4oz/ 1 stick organic unsalted butter (Minneapolitans – I like Hope Creamery)
- 170g/ 6oz/ 3/4 cup white sugar
- 3 large free-range, organic eggs
- 42g/ 1.5oz/ 1/2 cup fine-quality cocoa powder (I used Green & Black’s Organic, Dutch-processed cocoa powder)
- Powdered sugar, for dusting
- Strawberries or raspberries, for decorating/serving
- Preheat oven to 190C/375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter the paper.
- Chop chocolate into small pieces. In a heatproof bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove bowl from heat and whisk sugar into chocolate mixture. Add the eggs and whisk well. Sift 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 powdered sugar and serve with vanilla ice cream and strawberries or raspberries. (After being cooled completely, the cake will keep in an airtight container, 1 week.)