Flourless Chocolate Cake

I asked Jessie Sheehan (a professional recipe developer in NYC who is currently co-writing a cookbook on ice box cakes) to share this recipe with me after I tasted it the other night.  I have to say, I think it was the most delicious chocolate cake I’ve ever had.  It’s a slightly adapted version of a recipe in Molly Wizenburg’s book, A Homemade Life: Stories and Recipes from My Kitchen Table.   That recipe uses one tablespoon of flour (making it “almost flourless”).  This recipe uses NO flour so it’s truly flourless AND thus — perfect for Passover.   Thanks Jessie!

Ingredients:

  • 7 ounces dark (bittersweet) chocolate
  • 1 3/4 stick unsalted butter cut into ½-inch cubes
  • 1 1/3 cup granulated sugar
  • 5 large eggs
  • 1 1/2 teaspoons potato starch (can substitute with flour)
  • Creme fraiche (optional)

 Directions:

~ Preheat the oven to 375 degrees, and butter an 8-inch round cake pan. Line the base of the pan with parchment, and butter the parchment too.

~ Finely chop the chocolate (or use bittersweet chips!) and melt it gently with the butter in a double boiler or in the microwave, stirring regularly to combine.

~ Add the sugar to the chocolate-butter mixture, whisking well, and set aside to cool for a few moments. Then add the eggs all at once, whisking gently til just incorporated. Then add the potato starch (if it is clumpy, sift it over the chocolate mixture to remove clumps) folding gently with a rubber spatula to combine.

~ Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly-looking

~ Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.

Serve in wedges at room temperature with a loose dollop of creme fraiche.

 

 

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