This "flourless" chocolate decadence cake recipe produces a rich and delicious dessert for any special occasion. Serve with fresh raspberry sauce.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
333 Calories
Recipe Instructions
Step 1
Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.
Step 2
Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.
Step 3
Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.
Step 4
Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.
Step 5
Pour 1/4 of egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.
