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Antebellum’s Chocolate Flourless Cake

POSTED: January 9, 2013 12:30 a.m.

Antebellum’s Chocolate Flourless Cake

  • 8 ounces butter
  • 8 ounces chopped high quality semi-sweet chocolate
  • 1 1/4 cup sugar
  • 1 cup cocoa powder sifted
  • 6 eggs
  • 8-10 inch cake pan

Melt butter and chocolate together in a double boiler until smooth. Meanwhile whisk eggs, sifted cocoa and sugar together.

When chocolate-butter mixture is smooth, add it to cocoa mixture and whisk well until combined.

Spray prepared pan with nonstick spray, fill with batter and bake at 325 degrees for 35 to 45 minutes or until knife comes clean.

Serve with choice of ice cream, seasonal fruit, nuts and sauce.


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