This flourless chocolate cake is low in carbohydrates, creamy, and delicious. It is so thick and rich that a small slice will satisfy. Savor every single bite!
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter, softened at room temperature
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preheat oven to 375°F and butter an 8-inch round baking pan. Line the bottom of the pan with a round piece of wax paper, and then butter the wax paper.
Chop chocolate into small pieces (unless using 60% cacao chocolate chips). In a large microwaveable bowl, melt the chocolate by heating in microwave 20 to 30 seconds at a time. Once the chocolate is melted, add the butter and heat for 30 seconds at a time, mixing in between until completely mixed. Add eggs and quickly whisk well until blended completely. 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. Be careful not to overcook – it will be soft set. Cool cake in pan on a rack 5 minutes and then invert onto a serving plate. Peel off wax paper if needed.
Dust cake with additional cocoa powder and serve with sorbet if desired. (After being cooled completely, cake keeps in an airtight container for about a week.)
Another option is to add 1/2 tsp to a full tsp of flavoring, such as cherry, mint, banana, or raspberry. We’re thinking of giving one of them a try next time!