Flourless Chocolate Cake
Flourless Chocolate Cake is the fudgy cake of your chocolate dreams. Plus, it's naturally gluten-free, making it a slam dunk dessert.
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Yield: 12 slices
Equipment
- 9" springform pan
Ingredients
- 339 g semi-sweet baking chocolate
- 200 g unsalted butter
- 8 large eggs separated, room temperature
- 198 g granulated sugar
- 42 g unsweetened cocoa powder sifted
- ½ teaspoon salt
- 1 tablespoon strong coffee or espresso optional but recommended
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9" springform pan.
- Place butter and chopped semi-sweet chocolate in a large microwave safe bowl. Microwave on Medium until melted, stirring every 30 seconds. Set aside to cool while preparing meringue.339 g semi-sweet baking chocolate, 200 g unsalted butter
- Place egg whites in a clean mixing bowl. Mix on Medium until frothy. Begin adding granulated sugar one spoonful at a time allowing sugar to fully incorporate before adding next scoop.8 large eggs, 198 g granulated sugar
- Once the sugar is added, turn mixer to Medium-High and whip until stiff peaks form. Set aside.
- Whisk egg yolks into chocolate mixture. Add cocoa powder, salt, coffee and vanilla.8 large eggs, 42 g unsweetened cocoa powder, 1/2 teaspoon salt, 1 tablespoon strong coffee or espresso, 1 teaspoon vanilla extract
- Using rubber spatula, add 1/4 of meringue to chocolate mixture, stirring gently, to loosen the batter.
- Continue adding 1/4 of the meringue at a time to chocolate mixture, folding gently to retain as many air bubbles as possible.
- Once meringue is fully incorporated, carefully pour batter into prepared pan.
- Bake for 40-45 minutes until the center is set.
- Set aside to cool, cake will fall and crack.
- Serve with powdered sugar, cocoa powder, whipped cream or ice cream if desired.
Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.