Flourless Chocolate Cake
Ingredients
- 1 lb sweet butter or margarine
- 1 cup plus 2 Tbsp sugar
- 1 cup plus 2 Tbsp espresso (I just use whatever coffee I have)
- 12 oz bittersweet chocolate
- 4 oz unsweetened chocolate
- 8 lg eggs, slightly beaten
- Dust with powdered sugar for Passover, but omit if you cannot find it
- strawberries for garnish
Instructions
- Preheat oven to 350° F, Line a 9x3 inch spring form pan with aluminum foil, grease and flour generously. Set aside.
- In the microwave, melt butter, sugar and coffee.
- Melt the chocolate in the microwave.
- Whisk the above ingredients together.
- Add the eggs.
- Pour into prepared pan.
- Bake for 50-55 minutes. Cake is done when top has a crust and is dry to touch. You can eat this as soon as it is cool enough or refrigerate up to 12-14 hours then serve.
- Loosen sides of spring form pan, turn onto serving platter, sprinkle with powdered sugar (if using) and garnish with whole strawberries.
Notes
I especially like this recipe if I am taking dessert to someone else’s home. You can take it in the spring form pan without any mishaps and unmold it there.