Thursday, April 20, 2017

Flourless Chocolate Cake

I will be away from the computer until May 1, so please come back!


  • 8 oz (227 g) dark chocolate, chopped
  • 3 T (21 g) unsweetened cocoa powder
  • ¼ tsp (1 g) baking powder
  • ¼ tsp (1 g) salt
  • 6 T (86 g) unsalted butter, room temperature
  • 1 C (192 g) sugar
  • 4 lg eggs
  • 1¼ tsp (6 ml) vanilla extract
  • ½ C (43 g) walnuts, ground
  • ¾ C (87 g) walnuts, chopped


  • ¾ C (165 g) heavy cream, whipped
  • ¼ C (25 g) chocolate shavings
  • 1 C (125 g) raspberries or raspberry sauce


Preheat oven to 350F.  Grease an 8 inch springform pan with a small amount of butter.  Melt chocolate in a microwave on high in 30 second intervals, stirring in between, until chocolate is fully melted and smooth; set aside.  Combine cocoa  baking powder and salt in a medium bowl.  In a separate bowl, beat together butter, and sugar;  add eggs one at a time, beating well after each addition,  and continue beating until the mixture is pale and creamy, about 5 minutes.  Beat in vanilla.  Add chocolate beat until just blended. Fold in ground walnuts, chopped walnuts and cocoa mixture.  Pour into prepared pan and bake until cooked through, about 35 minutes    Let cool on a wirerack. Run a small knife around edges of springform pan before releasing cake. Serve at room temperature, topping with one or more of garnishes to taste.
  • Prep time: 15 minutes.
  • Cook time: 35 minutes.
  • Makes 8 servings.

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