Before being flipped out of the pan and dusted with powdered sugar....

Flourless Chocolate Cake (The New Brownie)

You know how when you eat a brownie, it's really great, but then you think
"Hmmm, what if this perfectly lovely brownie had a richer chocolate flavor, and was slightly less sweet, and not as cakey, and more melty..."?

Flourless Chocolate Cake is all this and more, and it is conveniently prepared in a 8" round pan, so you don't have to suffer through the second half of a 9x13 pan feeling disgusted with yourself. I make brownies MAYBE once a year and make this recipe instead, at least once a month. It is great on it's own, or with fresh raspberries, or grilled peaches, or vanilla ice cream, or whipped cream and fresh peaches.... the list goes on. Last night I had it with apple slices. =) Also I might add it is super fast to make, has never ever flopped, and always gets tons of compliments and recipe requests.

Serving ideas from google search images, YUM:


I found this recipe on Epicurious (who found it in Gourmet magazine), and have added my changes in CAPS. ENJOY!!

yield: Makes one 8-inch cake
Can be prepared in 45 minutes or less.

Ingredients:

* 4 ounces fine-quality bittersweet chocolate (not unsweetened) (I USE DARK CHOCOLATE INSTEAD, TRADER JOES POUND PLUS BAR. TJ's HAS DELICIOUS CHOCOLATE.)
* 1 stick (1/2 cup) unsalted butter
* 3/4 cup sugar (WHEN USING DARK CHOCOLATE, I USE SLIGHTLY LESS SUGAR, SOMEWHERE BETWEEN 1/2 to 3/4 CUP).
* 3 large eggs
* 1/2 cup unsweetened cocoa powder plus additional for sprinkling

Preparation:

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper. (I DON'T BUTTER THE WAX PAPER, AND IT IS FINE.

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 (DON'T BE PUT OFF BY THE DOUBLE BOILER, JUST SET A BOWL ON TOP OF A POT WITH SOME WATER IN IT. ALSO THIS IS REALLY QUITE FAST AND EASY, YOU DO NOT HAVE TO STAND OVER THE STOVE STIRRING FOREVER, ONLY TAKES A FEW MINUTES AND A COUPLE STIRS). 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. (25 MINS IS THE MAX TIME, THIS CAKE IS GOOD SLIGHTLY UNDERCOOKED.)

Dust cake with additional cocoa powder and serve with fruits, sauces, whipped cream, ice cream or just eat it straight. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)