Chocolate Cake Without Flour (Flourless Chocolate Cake)

Name: Chocolate Cake Without Flour
Yield: 12
Ingredients: FOR THE TOPPING; 1/2 cup unsweetened chocolate chips (100g), chopped; 1/2 cup heavy cream (120ml); FOR THE CAKE; 3 1/2 cups unsweetened chocolate chips (300g), chopped; 3/4 cup unsalted butter, softened (150g); 5 large eggs; 1 cup sugar (180g); 1/2 cup unsweetened cocoa powder (45g)

1
FOR THE TOPPING
2
1/2 cup unsweetened chocolate chips (100g), chopped
3
1/2 cup heavy cream (120ml)
4
FOR THE CAKE
5
3 1/2 cups unsweetened chocolate chips (300g), chopped
6
3/4 cup unsalted butter, softened (150g)
7
5 large eggs
8
1 cup sugar (180g)
9
1/2 cup unsweetened cocoa powder (45g)

Ingredients

1
FOR THE TOPPING
2
1/2 cup unsweetened chocolate chips (100g), chopped
3
1/2 cup heavy cream (120ml)
4
FOR THE CAKE
5
3 1/2 cups unsweetened chocolate chips (300g), chopped
6
3/4 cup unsalted butter, softened (150g)
7
5 large eggs
8
1 cup sugar (180g)
9
1/2 cup unsweetened cocoa powder (45g)

Directions

1
MAKE THE TOPPING: in a heatproof bowl set over simmering water (do not let it boil), melt the chocolate, stirring occasionally
2
Mix with heavy cream and refrigerate until ready to assemble
3
Preheat the oven to 350°F (180°C)
4
Grease a 9-inch springform pan and line with parchment paper
5
Prepare the cake: in a heatproof bowl set over simmering water, melt the chocolate and butter, stirring occasionally until smooth
6
Remove from heat and let cool slightly
7
In an electric mixer, beat the eggs and sugar until tripled in volume (about 6 minutes)
8
Stop the machine, add the melted chocolate and cocoa powder, and mix well with a rubber spatula
9
Pour the mixture into the prepared pan
10
Bake at 350°F for about 50 minutes or until the edges are set but the center is still slightly jiggly
11
Remove from oven, let cool, then run a knife around the edge of the cake to release it from the pan
12
Spread the reserved topping over the cooled cake and serve immediately
13
389 calories per slice