For my sister’s birthday last week I baked a dense, unassuming chocolate cake, keeping it low in sugar and free of flour, which made it incredibly intense and perfect for serving in tiny slivers with whipped cream and sliced strawberries. It was almost like a brownie – perfect for those going wheat or gluten-free, or anyone needing a little less sugar. The original recipe called for 3/4 cup; 1/3 cup was plenty, producing the sort of cake that appeals to dark chocolate lovers.
I started with a bag of Bernard Callebaut semisweet chocolate nibs. It’s not much to look at, but everyone commented on how good it was. Baked in a square pan, it could pass off as a brownie.
Not-too-Sweet Flourless Chocolate Cake
Adapted from Epicurious
4 oz. good-quality bittersweet chocolate, chopped (or nibs)
1/2 cup butter
1/3 cup sugar
3 large eggs
1/2 cup cocoa
Preheat oven to 375°F. Butter an 8-inch round baking pan, line the bottom with a circle of waxed or parchment paper and butter the paper, too.
In a small saucepan melt the chocolate with the butter over medium-low heat, stirring until smooth. Remove from the heat and whisk in the sugar; pour into a medium bowl and set aside for a few minutes. Whisk in the eggs, then sift the cocoa overtop (sifting just to get rid of any lumps – shake it through a small sieve if you have one, or don’t bother – you can see by the photo above that I didn’t) and stir until well blended.
Pour the batter into the prepared pan and bake for 25 minutes, or until the top has formed a thin crust. Cool cake in pan on a rack for 5-10 minutes, then invert onto a serving plate, peel off the waxed paper and then flip back over. Serve in thin wedges, with whipped cream.