To Die For Chocolate Cake with MV Sea Salt

This easy recipe for flourless chocolate cake is topped with MV Sea Salt. Add a few berries on the side if you must, but really unless they are in season don’t bother.

To Die For Chocolate Cake with MV Sea Salt
Serves 6
This easy recipe for flourless chocolate cake is topped with MV Sea Salt. Add a few berries on the side if you must, but really unless they are in season don't bother. This recipe has been adaptated from Linda Larsen's Flourless Chocolate Cake, About.com Guide to Busy Cooks. This version is smaller than most flourless chocolate cakes but don't let the diminutive size fool you as one small wedge delivers a big dose of buttery rich chocolate flavor! If you have a 7-inch tart pan with crimped edges and a removable bottom the cake bakes up with fanciful fluted edges and is easy to remove from the pan after baking.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
421 calories
47 g
134 g
27 g
6 g
16 g
105 g
239 g
41 g
1 g
9 g
Nutrition Facts
Serving Size
105g
Servings
6
Amount Per Serving
Calories 421
Calories from Fat 237
% Daily Value *
Total Fat 27g
42%
Saturated Fat 16g
81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 134mg
45%
Sodium 239mg
10%
Total Carbohydrates 47g
16%
Dietary Fiber 4g
16%
Sugars 41g
Protein 6g
Vitamin A
12%
Vitamin C
0%
Calcium
4%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 1-ounce squares coarsely chopped semisweet chocolate
  2. 1/2 cup (1 stick) unsalted butter
  3. 3/4 cup sugar
  4. 3 large eggs
  5. 1/2 cup cocoa
  6. 1/4 teaspoon kitchen salt, not MV Sea Salt
Instructions
  1. Melt chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
  2. Add sugar and salt, and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
  3. Remove pan from heat. Whisk in eggs in a separate bowl. Add a little of the chocolate mixture and blend to warm up the eggs, not cook them by adding them into the overly warm chocolate. Now, add the egg & chocolate mixture back into the bigger bowl of chocolate, and stir until smooth and glossy.
  4. Use a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.
  5. Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch. Be careful to not over bake or you will have dry cake.
  6. Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.
  7. Top with a sprinkle to taste of MV Sea Salt, slice and serve.
Notes
  1. Reminder: If your kitchen is not gluten free then clean, clean, clean everything having to do with preparing this cake before baking else your gluten free friend may be adversely affected. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
beta
calories
421
fat
27g
protein
6g
carbs
47g
more
Adapted from About.com Guide to Busy Cooks
Martha's Vineyard Sea Salt https://www.mvseasalt.com/