Brown Butter Flourless Chocolate Cake
An easy gluten free chocolate dessert you can bake in your cast iron skillet
Servings 1 ten inch cake
Ingredients
- 8 ounces unsweetened dark chocolate roughly chopped
- 1/2 lb two sticks unsalted butter
- 2 cups sugar
- 6 large eggs
- 1 cup unsweetened cocoa powder
- 1/8 tsp sea salt (you can either use fine sea salt and incorporate it into the batter when adding the butter or you can use a flakey finishing salt like I did, the black stuff in the tin below, & sprinkle it over the batter just before baking-- or omit it all together
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees F.
- Add butter to a 10-inch cast iron pan and cook over medium heat for 5 minutes or so, until it turns nut brown in color. Foam and bubbles are part of the browning process, but watch carefully so that you don't burn the butter.
- Begin to melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water.
- Pour the butter from the cast iron into the melting chocolate and set the cast iron aside. Stir together until mixture is smooth.
- Remove bowl from heat and whisk in sugar.
- Add eggs one at a time, whisking well after each addition.
- Add vanilla
- Sift cocoa powder into chocolate and whisk until just combined.
- Pour batter into cast iron skillet.
- Bake on the middle rack until a wooden pick inserted in center of cake comes out clean, 35-40 minutes.
- Cool cake in pan on a rack for 10 minutes.
- Invert cake onto a plate and reinvert onto rack to cool completely.
- Dust cake with cocoa powder or powdered sugar before serving.