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 Le meilleur des gâteaux-The best of the cakes

This cake is divine, and can be served to those allergic to wheat!

Flourless Chocolate Cake 

The restaurant serves this with an unusual house-made curry ice cream and chocolate sauce.  We simplified  the recipe by suggesting purchased vanilla ice cream and sauce.  Begin making the cake one day ahead.


12  Servings

Nonstick vegetable oil spray

12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped


3/4 cup (1  1/2 sticks) unsalted butter


6 large eggs

1 cup sugar

    Vanilla ice cream(optional)

    Purchased chocolate sauce (optional)

Preheat oven 10 325 F. Spray 13x9x2- inch metal baking pan with nonstick spray.  Line pan with parchment paper.

Stir chocolate and butter in heavy medium saucepan over low heat until mixture is melted and smooth.  Co0l chocolate mixture to lukewarm. 

Using electric mixer, beat egs in large bowl until frothy.  Add sugar and beat until mixture is pale yeallow in color and tripled the volume, about 7 minutes.  Fold in luke-warm chocolate mixture.

Pour batter into prepared pan bake until firm to touch and tester inserted into center comes out with some moist batter attached, about 35 minutes.  Cool to room temperature.

Refrigerate uncovered overnight.  Cut cake into 12 pieces; place on invididual microvave-safe plates.  Microwave each piece until just warmed through, about 20 seconds on high. Serve immediately, with ice cream and chocolate sauce, if desired.

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