| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 10 to 12 servings |
Ingredients
- 12 ounces semisweet or bittersweet chocolate, chopped
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1/4 teaspoon fine salt
- 6 large eggs, room temperature
- 1 1/2 cups granulated sugar
- Confectioners’ sugar and/or cocoa powder, for dusting
- Serving suggestion: Really Vanilly Whipped Cream, recipe follows, or ice cream
- 1 cup (1/2 pint) heavy or whipping cream
- 2 teaspoons pure vanilla paste or extract
- 2 teaspoons confectioners’ sugar
Instructions
- Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.
- Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
- Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.
- Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
- When ready to serve remove ring from spring form mold. Dust cake with confectioners’ sugar or cocoa powder. Serve with whipped cream or ice cream if desired.
- Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 449 |
| Total Fat | 29 g |
| Saturated Fat | 17 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 44 g |
| Protein | 5 g |
| Cholesterol | 148 mg |
| Sodium | 100 mg |
Reviews
It’s Super duper awesome and cool and sick and wicked and exciting and incredible and exciting
I made this cake yesterday and it was delicious. It did not crack at all and barely fell – it looked almost identical to the photo. The only adjustment I made was to cut the sugar in half. One suggestion for anyone trying it is to whip the eggs on high (8 on my Kitchen Aid stand mixer) for a full 12 minutes. They were high in volume and pretty firm. I am not sure if that had anything to do with the way it held up but thought I would share. The top was a crust but not at all dense. Good luck and enjoy!
great
I have made many flourless chocolate cakes, this was by far the worst. For starters, way too much sugar. I took a lick of the batter right after it went in the oven and almost gagged because it was sickeningly sweet. My favorite recipe uses only 1/2 cup, which I think is right. The baking time on this was also too long. Because there was too much sugar it also formed an unpleasant crust. Skip this one or reduce the sugar.
Just made this cake and while I messed the instructions up a bit, I think it may have been even better than if I had followed them precisely. My cake had a lovely crisp layer on top that was delicious. This probably happened because I initially poured the cooled chocolate into the whipped egg mixture while my kitchen aid was still whipping instead of hand-folding the chocolate in as instructed. I whipped for roughly a minute or two before catching my mistake. I noticed the chocolate wasn’t incorporating into the egg mixture and that’s when I had my ah haw moment. I immediately switched to folding the chocolate in as instructed. My mistake resulted in deflating the volume of the whipped eggs by a third. If you make the cake my way the crispy top layer will crack a bit as it settles but that crackle is what’s so delicious. The slightly firm and moderately gooey inside of the cake I imagine was probably pretty much the same as if I had followed instructions.
NOTE: The cake was done in 1 hour NOT 1:25. I was so relieved I didn’t trust the cooking time. Also, I did not make the icing as the cake was perfect without it. Just lightly dusted it with powdered sugar.
I know people complain about bad results but they either:
did not whip the eggs to a thickened state or
did not fully fold the chocolate into the whipped egg
This is a pretty basic and easy recipe if you follow the instructions.
Since my guest loved it and asked for seconds and the leftovers (birthday girl right) I will be making this recipe again for my son’s birthday in acouple of days, the same exact way as I messed it up before.
This is WAY TOO LONG of a baking time !!!!!!
This cake is OUT OF THIS WORLD! Thank you Bobby!
Made it ,loved it !!!
I made this cake twice. The first time I did not have a 9 inch spring form pan I used 10 inch and the rim of the cake burned. The second time I used a 9 inch springform pan I followed the recipe to the letter. The cake cracked badly and fell in the middle. Am I doing something wrong? The cake is delicious by the way!