top of page

Chocolate (Almost Flourless) Cake

(by Maryll Botula)


1 lb. dark sweet chocolate

1 1/4 sticks (10 T.) unsalted butter

4 eggs

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.


(Read What Women Did, the story that accompanies this recipe.)

Recent Posts

See All

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Comments


bottom of page