Thursday, June 17, 2010

Easy (almost flourless) Chocolate Cake

This wonderfully dense chocolate cake was the star of our Sunday dessert a couple weeks back.

I don't have much time nor brain capacity (I blame it on nursing) to write anything brilliantly eloquent or witty about it,

It's your basic, dense, somewhat predictable chocolate cake that involves hardly any effort but a good handful of chocolate, butter, sugar, flour stuff, and eggs.
I can only promise you will be happy with the outcome- it's a foolproof dessert with lots of depth and moisture.

Au Revoir!

Easy Chocolate Cake
{Always in Season, Jr League SLC Cookbook}

10 ounces bittersweet or semi-sweet chocolate, chopped (I used some of both)
1 cup butter, chopped
5 eggs
1 1/4 cups sugar
5 Tbsp flour
1 1/2 tsp baking powder

Confectioners' sugar for garnish

Combine the chocolate and butter in a heavy medium saucepan over low heat until melted, stirring well.

Beat the eggs and sugar in a bowl until smooth and thickened. Sift the flour and baking powder over the egg mixture and fold in gently. Fold in the chocolate mixture gradually.

Spoon batter into a buttered and floured springform pan with a 2 1/4 inch side. Bake at 325 for 20 minutes. Cover with foil and bake for another 30 minutes longer or until the middle just barely jiggles when shaken.

Remove the foil and cool in the pan on a wire rack; cake will fall as it cools. Run a knife around the edge of the pan to loosen the cake. Place on a serving plate, remove the side of the pan, and garnish.

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