Ugly Flourless Chocolate Cake

Brooke Newberry
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Ugly Flourless Chocolate Cake

Flourless chocolate cakes aren’t desserts you just bake up for an after-dinner munch session.  These are for serious treat sessions.  Thankfully, this version isn’t so serious to make.  Creamy, delicious, and made with the most chocolate ever seen ever, it’s tagged as ugly because it just might be a trip over to the dark side. This version is one of the more simple flourless encounters – pure decadence without too much deep thought.  Baking with this much chocolate can turn into a corrupted mess – but it’s a guaranteed stunner.

  • ½ pound dark chocolate, chopped
  • ½ pound butter
  • 1.5 cups white sugar
  • 6 eggs
  • 1 cup cocoa powder
  • powdered sugar for dusting

Preheat oven to 350 degrees.  Butter the bottom and sides of a 9-inch pan, dust it with a bit of cocoa powder, and tap out any excess.

In a saucepan, on very low heat, melt together chocolate bar and butter, whisking until smooth.

Take off heat, whisk in the sugar until smooth.

Slowly whisk in eggs, one at a time.

Whisk in cocoa powder until just combined.

Pour ingredients into its buttered vessel.

Bake until the cake is just barely set – the center shouldn’t be too firm, about 25 minutes.  Remove from the oven and place on a wire rack to cool.

Once completely cooled, dust with powdered sugar, and cut and serve straight from pan.

*Use a spring-form pan if the plan is to take the cake in its entirety to a gathering, etc.  This way you can release the sides of the pan to free the whole cake.  Remember to first run a knife around the sides of the cake to help loosen it, then release the sides of the pan.

*For the best chocolaty results: use a quality dark chocolate and cocoa powder. Callebaut, Guittard, Valrhona, Ghiradelli, and Sharffen Berger are all good brands for bars. Green & Blacks, Valrhona, and Ghiradelli are the most acceptable cocoa brands. 

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