Flourless Chocolate Cake

This cake is moist and fudgey - perfect for chocoholics. This recipe is kosher for Passover and can also be baked around your schedule as it stays fresh for a couple of days.

  • DISH TYPE
    Dessert
  • COURSE
    Cake
  • YIELDS
    9-inch cake
  • SERVINGS
    12
  • OCCASIONS
    Everyday
  • PREPERATIONS
    5 Ingredients or Fewer

Ingredients

  • 12 oz chocolate ((58-62 percent cacao))
  • 8 oz unsalted butter or margarine
  • 6 large eggs
  • 1 cup sugar
  • 1/4 tsp kosher salt

Cooking Directions

  • 1
    Spray a nine-inch springform pan with nonstick spray. If using a nonstick pan, do not spray. Cut a 9 inch circle of parchment paper and line the bottom of the pan.
  • 2
    Over a double boiler, melt the chocolate and butter or margarine, being careful not to overheat. Stir until smooth. Whisk in the sugar and salt, and stir until combined.
  • 3
    In another bowl whisk eggs just until combined. Add chocolate mixture to eggs and whisk until combined.
  • 4
    Spread batter in the pan. Bake for about 35-40 minutes until a toothpick inserted in the middle comes out fudgey. It should neither be shiny and wet nor completely dry.
  • 5
    Let cool until room temperature. Remove the ring and invert onto a flat plate. Remove the bottom of the pan and the parchment paper.
  • 6
    Cut with a hot, dry knife into 12 pieces.

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