Flourless Chocolate Cake

Adapted for parve cooking from a Gourmet, found on epicurious.com.


  • 4 ounces fine-quality bittersweet chocolate (not unsweetened)Chocolate_Cake_Flourless)
  • ½ cup of canola oil
  • ¾  cup sugar
  • 3 large eggs
  • ½  cup unsweetened cocoa powder plus additional for sprinkling
  1. Preheat oven to 375°F and oil an 8-inch round baking pan.
  2. Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with oil, stirring, until smooth.
  3. Whisk sugar into chocolate mixture. Add eggs and whisk well. (Make sure the mixture cools for a few minutes before you add the eggs or you will end up with chocolate-flavored scrambled eggs)
  4. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 15-20 minutes. The middle should still be gooey but the top should have a crust.
  5. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

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