Flourless Chocolate Cake

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1. 1
   Place rack in center of oven; preheat oven to 375°F. Butter an 8-inch round cake pan, line bottom of pan with a round of parchment paper, and butter paper.
2. 2
   Melt ½ cup (4 oz.) fine-quality bittersweet chocolate, chopped and 8 Tbsp. (1 stick) unsalted butter in a double boiler or heatproof bowl set over a saucepan of barely simmering water (do not let mixing bowl touch water), stirring occasionally until smooth.
3. 3
   Remove from heat and whisk in ¾ cup (150 g) sugar to combine. Add 3 large eggs and whisk until no streaks remain. Sift ½ cup (42 g) unsweetened cocoa powder over chocolate mixture and whisk until just combined. Pour cake batter into prepared pan and bake until top has formed a thin crust, about 25 minutes. Cool cake in pan on a wire rack 5 minutes, then invert onto a serving plate.
4. 4
   Sift additional cocoa powder on top of cake and serve with sorbet if desired. Do ahead: Cake can be baked 1 week ahead (let cake cool completely, then store in an airtight container at room temperature). Editor’s note: This flourless chocolate cake recipe was first printed in the November 1997 issue of ‘Gourmet.’ Head this way for more of our favorite gluten-free dessert recipes →