A flourless chocolate cake is a type of cake made from an aerated chocolate custard. It is prepared with a whole egg foam in a manner similar to a GÃ©noise cake, using low heat from the melted chocolate to stabilize the protein,which contains only the starch naturally present in the chocolate and then baked as you do a caramel custard.
While traditionally considered a restaurant-style dessert, flourless chocolate cake is also popular for gluten-free diets and it has decent amount of calories so you won’t feel guilty afterwards!
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preheat oven to 375Â°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. 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. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Top cake with fresh berries if you like,dust cake with additional cocoa powder and serve.Cake keeps, after being cooled completely, in an airtight container, 1 week.MYNEWSHUB/Text: Sara Khalid