Flourless Chocolate Cake

also called chocolate torte · flourless chocolate torte · chocolate decadence

The table

Butter an 8-in springform pan and line the bottom with parchment
Preheat the oven to 325°F (165°C)
8 oz(225 g; chopped)bittersweet chocolatemelt over a water bathwhiskwhisk in one at a timebake at 325°F for 35 min then cool in the pan
1/2 cup(115 g)unsalted butter
3/4 cup(150 g)granulated sugar
1/4 cup(25 g)unsweetened cocoa powder
1/2 tsp(1 g)espresso powder
1/4 tsp(1.5 g)table salt
1 tsp(5 mL)vanilla extract
4 largeeggs
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

Pans and tools

Before anything else

3melt over a water bath

4whisk

goes in with what step 3 made

5whisk in one at a time

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 35 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 30 min.

  1. melt over a water bath

    not timedfrom the start

  2. whisk

    not timedfrom the start

  3. whisk in one at a time

    not timedfrom the start

  4. bake at 325°F for 35 min then cool in the pan

    35 minwalk away(read off the step)from the start

The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need 8-in springform pan · oven

Goes with

See how it is written
>> title: Flourless Chocolate Cake
>> category: Cakes & Loaves
>> tags: chocolate, gluten free, dessert, oven
>> counters: Bakery
>> aka: chocolate torte, flourless chocolate torte, chocolate decadence
>> pairs-with: french-vanilla-ice-cream
>> servings: 10
>> time: 1 hr 30 min
>> step.5: whisk in one at a time

Butter an #8-in springform pan{} and line the bottom with parchment.

Preheat the #oven{} to 325°F (165°C).

Melt @bittersweet chocolate{8%oz}(225 g; chopped), @unsalted butter{1/2%cup}(115 g) over a water bath.

Whisk @granulated sugar{3/4%cup}(150 g), @unsweetened cocoa powder{1/4%cup}(25 g), @espresso powder{1/2%tsp}(1 g), @table salt{1/4%tsp}(1.5 g), @vanilla extract{1%tsp}(5 mL) into @&(~1)melted chocolate{}.

Whisk @eggs{4%large} into @&(~1)chocolate mixture{}.

Bake @&(~1)batter{} at 325°F for ~{35%min}, then cool in the pan.