What happens when you go to bake a cake and find that someone has used all of your flour? Well, this girl just bakes a flourless cake! So incredibly simple, rich and delicious, I think it only took me 30 minutes, including the baking time. With a little sprinkle of cocoa powder and cyprus sea salt to finish, my kitchen was filled with the smell of baking chocolate and I had satisfied my need to bake a cake! Sometimes things happen, but the change of course leads you in a fabulous new direction. I went from baking an Italian cream cake to a flourless chocolate cake and couldn’t be happier! Happy baking!
4 oz fine-quality bittersweet chocolate (I use Callebaut)
1 stick unsalted butter
3/4 cup sugar (I use organic cane sugar)
3 large eggs
1/2 cup fine-quality unsweetened cocoa powder, plus additional for dusting (I use Wildflower Foods)
- Grease an 8″ cake pan.
- In the bowl of a double boiler, melt butter and chocolate, whisking until melted and combined.
- Remove from heat, whisk in sugar and eggs until well combined.
- Whisk in cocoa powder.
- Pour batter into cake pan, bake at 375 degrees for 25 minutes.
- Cool slightly before turning out onto a serving plate.
- When completely cool, dust with cocoa powder and a little coarse sea salt (optional, but a wonderful addition).
- Serve and enjoy!