Second Flourless Chocolate Cake Recipe
Also good with real whipped cream or vanilla ice cream!
Servings: 16 people
Ingredients
- 8 ounces chocolate of choice, chopped
- 1 cup butter, pastured butter is best
- 1 1/2 cup sugar, I used palm sugar because when I tried this recipe I was making it for a friend who cannot have refined sugars. You could also use organic cane sugar and in that case you can easily use only 1 cup or 1.25 cups.
- 1 cup organic cocoa powder plus a little more for dusting
- 6 eggs, beaten
- 2 teaspoon organic vanilla extract
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 375*.
- Butter a round or square pan, dust the sides and bottom with cocoa powder.
- Using low heat, melt the chocolate with the butter.
- Add in the rest of the ingredients, adding the eggs last, and mix well.
- Pour the batter into the prepared pan.
- Bake 25-40 minutes, depending on your oven, or until the top feels set. Turn the cake half-way through baking so it bakes evenly.
- Let cool and if desired, turn the cake out onto a wire rack, and later onto a pretty plate for serving.
- Serve with vanilla ice cream and/or whipped cream.