Email to Buny      

Chocolate: Almost Flourless Chocolate Cake

Source of Recipe

unknown


List of Ingredients

12 Oz Bittersweet Chocolate Coarsely Broken
3/4 cup Unsalted Butter
5 Lg Eggs At Room Temperature
1/3 cup Granulated Sugar
1/4 cup Light Corn Syrup
3 Tbsp All-Purpose Flour
2 Tsp Vanilla Extract
Confectioner's Sugar For Dusting Top


Recipe

Preheat oven to 350ºF. Lightly butter an 8" springform pan. Line bottom with a circle of parchment or waxed paper. Place pan on a piece of aluminum foil and press it to cover bottom and part of side to prevent and batter from leaking out. In a microwave safe bowl, heat chocolate and butter on High for 1 to 3 minutes, stirring halfway through cooking, until chocolate is melted (or use a double boiler over hot, not simmering water). Let stand at room temperature until tepid.

In a large bowl, using a hand-held electric mixer, beat eggs and sugar until slightly thickened. Add corn syrup and beat until a ribbon forms when beaters are lifted. Beat in flour. then beat in vanilla. Add chocolate mixture and fold together until combined. Scrape into prepared pan. Bake for 50 to 60 minutes, or until a cake tester inserted in center comes out slightly moist. Remove pan to a wire rack. Run a thin knife around the edge of pan to release cake. Cool cake completely in pan before carefully removing side of springform pan. Sift confectioners' sugar over top of cake. Cover and store in fridge. This cake freezes well. Make one in advance and keep frozen.