Dessert for Easter dinner this year was a very simple flourless chocolate cake. I traced the bunny outline onto parchment paper and cut out the reverse image. A sprinkle of powdered sugar through a mesh colander resulted in the perfect bunny image.
1 cup (2 sticks) butter, divided, softened
2 Tbsp. cocoa powder
1 cup granulated sugar
10 oz. bittersweet chocolate (suggestion: 80% Scharffen Berger Bittersweet Dark Chocolate)
4 Tbsp. Confectioners’ sugar
Preheat oven to 350 degrees-F. Use 2 Tbsp. butter to grease a 9-inch springform pan. Dust with cocoa powder and tap out excess powder. Wrap the outside of the pan with two layers of aluminum foil.
Bring water to a boil in a double boiler. Coarsely chop the chocolate and put in the top of the double boiler. Melt chocolate and remaining butter, stirring until smooth. Remove from heat.
In a large mixing bowl, whisk eggs. Add granulated sugar and whisk until incorporated. Pour about 1/2 cup of the melted chocolate mixture into the eggs and sugar, whisk to combine. Pour remaining chocolate and butter into the eggs and whisk thoroughly. Pour batter into the springform pan.
Put the springform pan in a large roasting pan. Pour water in the roasting pan until it is halfway up the springform pan. Bake for 1 hour and 30 minutes. Life cake out of the roasting pan, transfer to a cooling rack and let cool completely.
Decorate and serve
Cut the reserve of any desired shape out of parchment paper and place on top of the cooled cake. Place Confectioners’ sugar in a mesh collander and tap over the cake. Carefully remove and discard the parchment. Slice into thin wedges and serve with ice cream if desired.