flourless chocolate cake ii

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Servs: 8  Prep: 15m  Cook: 30m  

"Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten free."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1/2 cup cocoa powder 1/2 cup cocoa powder
•   3/4 cup white sugar 3/4 cup white sugar
•   4 (1 ounce) squares semisweet chocolate, chopped 4 (1 ounce) squares semisweet chocolate, chopped
•   3 eggs, beaten 3 eggs, beaten
•   1 teaspoon vanilla extract 1 teaspoon vanilla extract
•   1/2 cup butter 1/2 cup butter

Instructions

1. 1. Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
   2. In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
   3. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

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Alice Montrian October 10

I like chocolate cream

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