Flourless Chocolate Cake
1 cup unsalted butter
¼ cup unsweetened cocoa powder
1 ¼ cups heavy cream
8 ounces bittersweet chocolate
5 large eggs
1 cup granulated sugar
½ cup crème fraiche or sour cream
¼ cup confectioners’ sugar
Heat oven to 350 degrees. Butter a 9 inch spring form pan and dust with cocoa powder. In a medium saucepan, heat butter with ¼ cup of the heavy cream over medium heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture. Transfer the batter into the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraiche and confectioners’ sugar until soft peaks form. Dust the cake with confectioner’s sugar and seve with the whipped cream.