Almost Flourless Chocolate Cake
Brighten up any day with this rich and decadent Almost Almost Flourless Chocolate Cake by Donatella Arpaia.
- 8 ounces top-quality bittersweet chocolate, coarsely chopped
- 1 cup (2 sticks) unsalted butter
- 1 ¼ cups sugar
- 4 large eggs
- ½ cup all-purpose flour
- Confectioners’ sugar or edible gold dust, for dusting
- Mint leaves, for garnish
- 1-pint lemon, orange, or grapefruit sorbet
- Preheat the oven to 325°F. Coat an 8” springform pan with butter.
- Put the chocolate in the top of a double boiler or in a stainless steel bowl placed over a saucepan one-quarter full of water.
- Melt the chocolate over medium-high heat, stirring frequently with a rubber spatula. Alternatively, put the chocolate in a microwave-safe bowl and melt in the microwave on medium power.
- Meanwhile, combine the butter and sugar and beat with an electric mixer on medium-high speed until light and fluffy.
- Add the eggs one at a time, beating until incorporated after each addition.
- Add the melted chocolate and beat until combined.
- Add the flour and mix until just incorporated (don’t overbeat!).
- Pour the batter into the pan and bake until the top forms a thin crust, 35 to 40 minutes. Cool the cake in the pan on a rack.
- When completely cooled, remove the sides from the pan, then use a long spatula to loosen cake from the pan bottom and slide onto a cake plate or stand.
- Dust with confectioners’ sugar by tapping the sugar through a fine-mesh sieve. Garnish with the mint leaves and serve with a scoop of sorbet.