Flourless Chocolate Cake Dusted with Confectioners' Sugar
  • 12 ounces semisweet or bittersweet chocolate, chopped
  • 1-1/2 sticks (3/4 cup) unsalted butter
  • 1/4 teaspoon salt
  • 6 large eggs, room temperature
  • 1-1/2 cups granulated sugar
  • Confectioners' sugar
  1. Preheat oven to 325 degrees (F). Grease a 9-by-2-inch springform pan.

  2. In a large microwave-safe bowl, put the chocolate, butter, and salt. Melt in the microwave for 90 seconds. Stir and microwave again, in 1-minute intervals, until completely melted.

  3. In a separate bowl, beat the eggs and sugar with a mixer until light and thickened, about 8 minutes with a handheld mixer or 4 minutes with a stand mixer. 

  4. Fold the melted chocolate into the whipped eggs until evenly combined.

  5. Pour the batter into the springform pan and bake about 1 hour and 25 minutes, until a toothpick inserted into the cake comes out damp but not runny. 

  6. Remove cake from the oven and cool on a rack.

  7. Once the cake is cool, carefully remove from the pan, invert onto a serving platter, and sift a light layer of confectioners' sugar over the top.