I apologize for the lack of photos in these first couple of posts. I wanted to highlight a couple things I made this week, but only had pictures of the end product. From now on, I'll be taking pictures of each step in the recipe :) Flourless Chocolate Cake is one of my favorite desserts. My mother-in-law follows a gluten free diet, so this was the perfect cake to make for her birthday this week.
Typically I would make a raspberry sauce and whipped cream to serve with this cake, but with the hot weather this week I thought a raspberry sorbet would be perfect. Sorbet is very easy to make, but if you are short on time like I was this week then Ciao Bella makes a delicious raspberry sorbet. Enjoy!
Flourless Chocolate Cake
Yield: 1 8-inch cake
- 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, sifted
- 1t vanilla extract
Preheat oven to 375°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 vanilla 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 20-25 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 sorbet if desired. I typically make this cake the night before so it can chill overnight.