This Almost Flourless French Chocolate Cake is deceptively easy, but will make you look like a professional baker! It is chocolatey and rich without being too sweet. The texture is a mix between cakey and fudgy. It’s an impressive dessert easy enough for a casual night, and elegant enough for a special occasion.
1cupunsalted butter2 sticks, plus extra for greasing the pan
5large eggs
1 ¼cupsgranulated white sugar
5tablespoonsunbleached all-purpose flour
1 ½teaspoonsbaking powder
cocoa powder for dusting the panor additional flour
powdered sugar for garnishing the finished cake
Instructions
Place rack in the middle of the oven, and preheat to 325ºF. Prepare a 10 inch Springform Pan by buttering the inside of the pan and lightly dusting with cocoa powder (or dust with flour). Measure 2 pieces of aluminum foil that are slightly larger than the pan. Set aside.
Melt chocolate and butter in a small, heavy saucepan on the stove with low heat and stir periodically. Alternatively, melt in the microwave with 50% power until just melted; do not overcook. Stir so ingredients are combined and smooth. Set aside to cool a little.
In a separate large bowl, beat the eggs and sugar with a mixer or whisk vigorously until ingredients are well-combined and the mixture begins to thicken.
Sift the flour and baking powder over the egg mixture. Then gently fold until incorporated.
Next, gradually fold in the chocolate mixture. Pour batter in the prepared pan.
Place the cake pan in the oven with one piece of foil under the cake pan to catch any drips, and bake the cake uncovered for 20 minutes. Then remove the foil from under the pan, and place a clean piece of foil resting on top of the cake pan. Bake the cake covered for 30 minutes more. The cake is done when a toothpick inserted into the center of the cake comes out with moist crumbs attached.
Let cake cool uncovered in the pan on a rack. The cake will fall a little. When the cake cools, run a knife or thin rubber spatula around the inside of the pan to loosen the cake. Remove the side of the springform pan. Garnish cake by sifting powdered sugar over the top of the cake like a dusting of snow. You can even use a stencil or doilies on top of the cake to make a pattern with the powdered sugar. Enjoy!
Notes
Make ahead: This cake can be made a day ahead. It can even be frozen for up to a month. It doesn't get any more amazing than this.Passover adaptation: To make this cake for Passover, simply substitute matzo cake meal or regular matzo meal for the flour. It comes out really well!