Some days you just NEED chocolate. This is about as chocolate-y as you can get. And the good thing is, it only makes a 1 layer 9-inch cake - just enough to satisfy that chocolate craving without lasting long enough to completely ruin a diet!
Flourless Chocolate Cake
1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
1/4 cup unsweetened cocoa powder, plus more for the pan
1 1/4 cups heavy cream
8 ounces bittersweet chocolate, chopped
5 large eggs
1 cup granulated sugar
1/2 cup crème fraîche or sour cream
1/4 cup powdered sugar, plus more for dusting
Preheat oven to 350°. Butter a 9-inch springform pan and dust with cocoa powder.
In a medium saucepan, heat butter with ¼ cup of the heavy cream over medium-low heat until butter is melted. Add chocolate and stir until melted and smooth; remove from heat.
In a medium bowl, whisk together eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes.
Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with powdered sugar and serve with the whipped cream