Author Notes
To me this is the best (almost) flourless chocolate cake ever. I usually make it with 1 tbsp of AP flour but it works perfectly also with potato or corn starch.
I love to serve it when it's still a little warm with a cloud of lightly whipped cream aside.
—heirloom
Ingredients
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8 tablespoons
unsalted butter + more to grease the pan
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3
eggs
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1/2 cup
granulated sugar
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1 1/2 tablespoons
corn or potato starch
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9 ounces
dark chocolate
Directions
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Preheat oven to 300F.
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Melt butter and chocolate (I melt the butter first in microwave until very hot and I melt then the chocolate in melted butter).
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Butter the pan and dust it with corn/potato starch all over to avoid cake to stick.
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With food processor combine egg yolks, sugar, melted butter, melted chocolate and corn/potato starch.
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A part, beat egg whites until stiff and add them quickly to the mixture.
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Pour into pan and bake for 20-25 minutes, no more. (depending on pan dimension, the bigger the pan the quicker it bakes). Enjoy!
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