Chocolate (Almost Flourless) Cake
Updated: Apr 4
(by Maryll Botula)
1 lb. dark sweet chocolate
1 1/4 sticks (10 T.) unsalted butter
1 T. sugar
1 T. sifted flour
Preheat oven to 425 F.
Line an 8-inch round pan with parchment paper (my mother used a brown paper bag) and butter the paper.
Melt chocolate and butter in the top of a double boiler over simmering water.
Remove from heat, transfer to a bowl, and set aside.
Combine eggs and sugar in the top of the double boiler over low heat, whisking constantly until sugar is dissolved; mixture will darken and should be barely warm to the touch.
Remove from heat.
Beat at high speed 5 – 10 minutes until mixture triples in volume.
Fold in flour.
Stir in 1/3 of the beaten egg mixture into the chocolate mixture.
Then fold the chocolate mixture into the beaten eggs until combined.
Pour into pan.
Bake for 15 minutes until cake is soft in the center and crusty on top.
Cool in pan.
Freeze overnight.and thaw to serve.