I’m usually hesitant about using “the best” as a descriptor for recipes, but I dare you to find a better flourless chocolate cake. This cake is unmistakably and, in my eyes, the best. It certainly has won our hearts and minds

Effortless and humble, it could be a treat for any day of the year. Then again it’s decadent, elegant, luxurious and utterly sinful. Exactly right for a special occasion.

This is definitely a cake to share with the ones you love. XOXO!

Winning-Hearts-and-Minds Cake [makes 1 – 8″ round, or 1 – 7″ round + 1 tiny heart springform]

Printable recipe

7 oz (200 g) best-quality dark chocolate

13 T unsalted butter, European-style if you can, cut into 1/2″ cubes

1 1/3 c granulated sugar

5 large eggs

1 T AP flour

Preheat the oven to 375° F and butter an 8″ round cake pan. Line the base of the pan with parchment, and then butter the parchment as well.

Finely chop the chocolate (try a serrated bread knife) 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, stirring well, and set aside to cool for 3 to 4 minutes. Add the eggs one by one, stirring well with a whisk after each addition, and then add the flour. The batter should be smooth, dark, and utterly gorgeous.

Pour batter into the buttered cake pan(s) and place in the center of the oven. Set the timer for 20 minutes initially and check every two minutes thereafter. (At 20 minutes, the center is usually still quite jiggly.) In total, the cake should bake approximately 25 minutes, or until the center of the cake looks set, the top having a nice sheen and slight crackle. Let the cake cool in its pan on a rack for 10 minutes.

When cool, carefully turn the cake out of the pan and revert it (or remove the springform sides), so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.

Slice with a serrated bread knife or a very sharp knife that has been dipped in hot water. Serve in wedges at room temperature or chilled — we prefer well-chilled. If you’re feeling over-the-top, serve with a dollop of lightly sweetened whipped cream, or maybe a spoonful of fresh or macerated berries.

Note: The cake is even better on the second day, so I recommend making it the day before serving.

Adapted from Je veux du chocolat! by way of Orangette

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