Flourless Chocolate Cake

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Flourless Chocolate Cake

1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan

1/4 cup unsweetened cocoa powder, plus more for the pan.

1 1/4 cups heavy cream

8 ounces bittersweet chocolate, chopped

5 large eggs

1 cup granulated sugar

1/2 cup creme fraiche or sour cream

1/4 cup confectioners sugar, plus more for dusting

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Directions:

Heat oven to 350F. Butter a 9 inch springform pan and dust with the cocoa powder.

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In a medium saucepan, heat the butter with 1/4 cup of heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth, remove from heat.

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In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.

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Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.

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Using an electric mixer, beat the remaining 1 cup heavy cream with the creme fraiche and confectioners sugar until soft peaks form. Dust the cake with confectioners sugar and serve with the whipped cream.