"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Cake (Flourless) Recipe

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This recipe for Chocolate Cake (Flourless), by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, June 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks butter, cut into pieces
1 3/4 cups semisweet chocolate chips
1 cup sugar
1 cup sifted unsweetened cocoa powder (best one, Droste)
6 eggs
1/2 teaspoon salt
1 teaspoon vanilla

Directions:
Directions:
Preheat oven to 350.
Grease a 10 inch springform pan and line the bottom with parchment paper.

Melt the butter and chocolate chips in a double boiler over low heat until melted, set aside.

Mix the sifted cocoa with the sugar in large bowl. Add eggs, whisking one at a time until well blended. Add vanilla and salt. Whisk the melted butter/chocolate mix into the cocoa/sugar/egg mix until well combined.

Pour into prepared springform pan and bake for 45 minutes at 350.

Tester should come out clean from center of cake.
Cool completely. Run knife around pan sides to loosen cake. Release sides and remove cake.

Personal Notes:
Personal Notes:
This cake can be made a day ahead and kept in the refrigerator, covered.

 

 

 

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