Flourless Chocolate Cake Recipe
From Chef Bobby Stearns of Ophelia's Restaurant & Inn
4 oz. fine quality bittersweet chocolate
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder
Preheat oven to 375 and butter your desired baking pan line wit paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over sauce pan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove from heat and whisk in sugar.
Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until well combined. Pour batter into pan and bake for 25 mins. or until top has formed a thin crust. Cool cake in pan for 10 mins. and invert on to serving plate.
Optional: Cover cake with warm ganache or whipped cream