Cooking with CRS: Flourless Chocolate Cake
Mar 30 , 2020/Category

Suitable for Passover

From Gourmet Cookbook

– 8 oz. bittersweet (not unsweetened) chocolate 
– half-pound sweet butter (two sticks) 
– one and one-half cup sugar 
– 6 lg. eggs 
– 1 cup unsweetened cocoa powder 

– Place rack in middle of oven; preheat oven to 350.  Grease pan, line bottom w/ round of parchment or wax paper; butter paper. 
– Melt chocolate with butter, stir till smooth.  Remove bowl from heat and whisk in sugar.  Add eggs one at a time, whisking well after each addition.  Sift cocoa powder over chocolate and whisk until just combined. 
– Pour into pan.  Bake until top has formed a thin crust and wooden pick or skewer in center of cake comes out w/ moist crumbs adhering, 35-40 min.  Cool cake in pan on rack for 10 min., then remove side of pan.  Invert cake onto a plate and invert onto rack to cool completely. 
– Dust w/ additional cocoa powder if desired. 

High-end chocolate is a must – Ghirardelli is great and Droste cocoa works well. 
The cocoa should be sifted to remove any lumps.  
Also, do not over bake. Serve with whipped cream if desired.