Flourless Chocolate Cake

Flourless Chocolate Cake

 

Ingredients

For the Cake
• 10 ounces (about 2 cups) semisweet chocolate
• 5 ounces unsalted butter
• 6 eggs, at room temperature
• 1/2 cup granulated sugar
  
For the frosting
• 1 sticks butter, softened
• 1 cups confectioner’s sugar
• 1/2 tablespoon 2% milk
• 1 teaspoons vanilla extract
  
  

Instructions

1. Preheat the oven to 350°F. Thoroughly butter 10 ramekins with butter and dust with flour.
2. In a small saucepan over very low heat, melt chocolate and butter together.
3. While mixture is melting, whip eggs in a stand mixer at high speed.
4. After about 3 minutes, when eggs start to become thick and pale, add sugar slowly.
5. Continue whipping on high until the mixture is thick, pale, and ribbony, about 6-8 more minutes.
6. Slowly fold melted chocolate into the egg-and-sugar mixture, gently turning with a rubber spatula so that batter stays light and airy.
7. Evenly pour batter into the prepared ramekins and place them on a large cookie sheet.
8. Bake for 20 minutes, then remove from oven and let cool completely.
9. While cakes are cooling, make the frosting. In the bowl of a stand mixer, beat butter and sugar together until combined. Add milk and vanilla extract, and continue beating on high until the frosting is thick and light, about 5 minutes.
10. When the cakes are cooled completely, pipe even amounts of the frosting on top of each ramekin.