Flourless Chocolate Cake
Updated: Apr 17, 2020
Baked by Saki A
Written by Gabby C and Saki A
Yield 10 to 12 servings
12 ounces semisweet chocolate
1 1/2 sticks unsalted butter
1/4 teaspoon fine salt
6 large eggs
1 cup of granulated sugar
Confection's sugar, for dusting
Optional: berries for decoration
1. Preheat oven to 325 degrees F. Spray a 9 inch cake pan with nonstick spray.
2. Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave for 1 minute. Stir and microwave again until completely melted.
3. Beat the eggs and sugar until light and thickened, for 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.
4. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove the cake from oven and cool.
5. Optional: When ready to serve, dust with confectioner's sugar and add some berries to complete the look.
How did chocolate come to be?
Although cocoa beans are extremely bitter by themselves, clever chocolatiers were able to transform the cacao plant into something delicious through centuries of practice. Today, the basic manufacturing process is to first ferment the beans to develop flavor, then to dry and roast the beans, and lastly, ground the nibs of the beans into a fine dust to which other ingredients, most notably sugar and milk, are added later.
Sadly, both child labor and widespread deforestation are part of the daily realities of the impoverished farms in West Africa, where most of the cocoa beans are imported to make chocolate. Even if industries do take action, top down efforts are not effective in region with systematic poverty. We should together opt for Fair Trade chocolates and other ethically conscious options, whenever we can!
Recipe adapted from foodnetwork: https://www.foodnetwork.com/recipes/food-network-kitchen/flourless-chocolate-cake-recipe-2040492
Everything you don't know about chocolate (Clark M, 2020). New York Times. https://www.nytimes.com/2020/02/11/dining/chocolate-bar.html