I feel as though I'm not as adventurous as I used to be in my baking. I was always trying new recipes. But over the years you find things that are just so good, you have no reason to search for anything else. That's how I feel about this flourless chocolate cake. It's easy, it goes together quickly and it tastes delicious. It's not the most attractive cake. The base is always a bit uneven. But with a good sifting of cocoa powder you notice it less, and after you take a bite you don't care at all.
Yesterday I served the cake with freshly-whipped cream and organic raspberries, but I also like it with raspberry or mango sorbet. It would be delicious in a pool of creme anglaise, but eaten on it's own, unadorned, is just fine too.
FLOURLESS CHOCOLATE CAKE
(from Gourmet Magazine)
4 ounces fine-quality bittersweet chocolate
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs (at room temperature)
1/2 cup unsweetened cocoa powder, plus additional for sprinkling
1. PREHEAT the oven to 375 degrees and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
2. Chop chocolate into small pieces. In a double boiler melt chocolate with butter, stirring, until smooth. Remove top of the double boiler and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk just until combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on rack 5 minutes and invert onto a serving plate.
3. Dust cake with additional cocoa powder and serve with sorbet or whipped cream, if desired.
4. Cake keeps, after being cooled completely, in an air-tight container, 1 week.
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