Flourless chocolate cake: recipe from a Real Simple magazine
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 oz. 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 (I forgot to dust my cake... oops.)
Heat oven to 350 degrees F. Butter a 9-inch springform pan and dust with cocoa powder.
In a medium saucepan, heat the butter with 1/4 cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.
Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes (my cake only took 30 minutes to bake.) Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
Using an electric mixer, beat the remaining 1 cup of 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.
