Best and Easiest FLOURLESS CHOCOLATE CAKE by Charlene Sands

This is a family favorite. Think of the richest chocolate cake and yummiest brownie you’ve ever eaten. It doesn’t disappoint.


4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.

Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. (Or serve it in the dish – I never invert)

Dust cake with additional cocoa powder and serve with sorbet or fresh fruit if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

Enjoy serves 8 to 10

**Cake is also called Cracked Cake- not to worry if it looks like a brownie on top. It’s all good!

Happy Eating!!
Charlene Sands