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Clinton Kelly's Flourless Chocolate Cake

Clinton Kelly
Servings: 8
30 to 60 min

Warm Chocolate Cake

  • Ingredients
  • step-by-step directions
Clinton Kelly's Flourless Chocolate Cake
  • 6 ounces Semi-Sweet Chocolate (chopped)
  • 8 tablespoons Butter (plus more for greasing)
  • 3/4 cup Unsweetened Cocoa Powder
  • 1 cup Granulated Sugar
  • 4 Eggs (room temperature)
  • 1 teaspoon Salt
  • Vanilla Ice Cream (to serve)
  • Powdered Sugar (to garnish)
  • Preheat oven to 350F. Grease a 9-inch spring form pan with butter. Line the bottom of pan with a parchment circle and butter the paper.
  • Melt butter and chocolate in a microwave or over double boiler. Add the cocoa powder and salt and stir to combine. Beat together the eggs and sugar on medium speed for 3 to 4 minutes until pale yellow and the mixture has reached the ribbon stage. Whisk the chocolate mixture into the eggs until only a few streaks are visible. Pour into the prepared pan. Place pan on a baking sheet and transfer to the oven to bake for 35 to 40 minutes or until the cake begins to pull away from the sides of the pan.
  • Remove to a cooling rack and allow to sit for 10 minutes before releasing form the pan. Serve with ice cream and garnish with powdered sugar.
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