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Flourless Chocolate Cake

One of my all-time favorite recipes that I first saw in The Gourmet Cookbook, a great tome that I need to buy again because I lost it in one of my moves.
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Prep Time 30 minutes
Cook Time 40 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method

Ingredients
  

  • 2 sticks unsalted butter cut into cubes
  • 2 bars bittersweet chocolate 8 ounces total, broken into pieces
  • 1 1/2 cups sugar
  • A big pinch of kosher salt let’s say a teaspoon
  • 6 large eggs
  • 1 cup cocoa powder
  • 1 teaspoon instant espresso powder
  • Powdered sugar for dusting

Method
 

  1. Preheat the oven to 350 degrees. Spray a 9-inch cake pan with non-stick spray, line it with parchment, then spray again.
  2. In a double boiler, melt the butter and chocolate, stirring every so often, and set aside to cool for a few minutes.
  3. Whisk in the sugar and the salt, then whisk in the eggs one at a time. It’ll get harder to whisk with each addition.
  4. Sift in the cocoa powder and the espresso powder and fold together with a rubber spatula until just incorporated.
  5. Pour into the prepared pan and bake for 35 to 40 minutes or until a cake tester comes out mostly clean (it’s okay if there are crumbs). Cool for ten minutes, flip out on to a plate to remove the parchment, then flip on to a cooling rack. Cool completely. Place on a cake stand and dust with powdered sugar. Serve as-is or, if you care about the people in your life, whip some cream by hand to put on top.