Flourless Chocolate Cake
Flourless Chocolate Cake
Ingredients
- 1 pound chocolate, good quality, chopped
- 1/4 pound butter, 1 stick
- 9 eggs, separated
- 3/4 cup granulated sugar
- 1 pinch kosher salt
- 1 teaspoon vanilla extract
For Serving
- as needed powdered sugar, for dusting
- as needed whipped cream
- as needed ice cream
Instructions
- 1
Prepare a double boiler by placing a heat-proof bowl over a pot containing 1 to 1 1/2 inches of water. Ensure the bottom of the bowl does not touch the water. Add the chopped chocolate and butter to the bowl. Heat over low heat, stirring occasionally, until the chocolate and butter are completely melted and smooth.
⏱️ 10 min
- 2
Carefully separate the eggs. Place the egg whites into a large, clean mixing bowl (preferably for a stand mixer) and the egg yolks into a separate medium-sized bowl.
⏱️ 5 min
- 3
Using a stand mixer with a whisk attachment, whip the egg whites on medium-high speed until they form stiff peaks. This will take several minutes. Set aside.
⏱️ 7 min
- 4
In the bowl with the egg yolks, whisk in the granulated sugar until the sugar is fully incorporated and the mixture becomes slightly paler in color. You can reuse the whisk attachment from the stand mixer if desired.
⏱️ 3 min
- 5
To temper the egg yolks, slowly add a small amount (about 1/4 cup) of the warm melted chocolate mixture to the egg yolk mixture, whisking continuously. This gradually raises the temperature of the yolks without scrambling them.
⏱️ 2 min
- 6
Once the egg yolk bowl feels warm to the touch, pour the remaining melted chocolate mixture into the egg yolks and whisk until thoroughly combined and smooth.
⏱️ 2 min
- 7
Stir the pinch of kosher salt and the vanilla extract into the chocolate-yolk mixture until well combined.
⏱️ 1 min
- 8
Gently fold the whipped egg whites into the chocolate mixture in two to three batches. Use a spatula to carefully lift the mixture from the bottom and fold it over the top, preserving as much air as possible. Continue until the batter is smooth and no streaks of egg white remain.
⏱️ 5 min
- 9
Preheat your oven to 350°F. Lightly butter a 9-inch cake pan. You can also use a 10-inch sauté pan or a silicone pan. Pour the prepared batter into the buttered pan.
⏱️ 5 min•🌡️ 350
- 10
Bake in the preheated oven for approximately 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. The cake may appear slightly puffed.
⏱️ 25 min•🌡️ 350
- 11
Remove the cake from the oven and let it cool in the pan on a wire rack. As it cools to room temperature, it will naturally fall slightly, creating a dense, fudgy texture. Allow to cool completely before serving, about 1 hour.
⏱️ 60 min
- 12
Serve the flourless chocolate cake slightly warm or chilled from the refrigerator. Dust with powdered sugar, or serve with whipped cream, ice cream, or other desired toppings.
Kitchen Tools
Nutrition Facts (per serving)
Flourless Chocolate Cake
- 1 pound chocolate, good quality, chopped
- 1/4 pound butter, 1 stick
- 9 eggs, separated
- 3/4 cup granulated sugar
- 1 pinch kosher salt
- 1 teaspoon vanilla extract
For Serving
- as needed powdered sugar, for dusting
- as needed whipped cream
- as needed ice cream
Instructions
- 1
Prepare a double boiler by placing a heat-proof bowl over a pot containing 1 to 1 1/2 inches of water. Ensure the bottom of the bowl does not touch the water. Add the chopped chocolate and butter to the bowl. Heat over low heat, stirring occasionally, until the chocolate and butter are completely melted and smooth.
⏱️ 10 min - 2
Carefully separate the eggs. Place the egg whites into a large, clean mixing bowl (preferably for a stand mixer) and the egg yolks into a separate medium-sized bowl.
⏱️ 5 min - 3
Using a stand mixer with a whisk attachment, whip the egg whites on medium-high speed until they form stiff peaks. This will take several minutes. Set aside.
⏱️ 7 min - 4
In the bowl with the egg yolks, whisk in the granulated sugar until the sugar is fully incorporated and the mixture becomes slightly paler in color. You can reuse the whisk attachment from the stand mixer if desired.
⏱️ 3 min - 5
To temper the egg yolks, slowly add a small amount (about 1/4 cup) of the warm melted chocolate mixture to the egg yolk mixture, whisking continuously. This gradually raises the temperature of the yolks without scrambling them.
⏱️ 2 min - 6
Once the egg yolk bowl feels warm to the touch, pour the remaining melted chocolate mixture into the egg yolks and whisk until thoroughly combined and smooth.
⏱️ 2 min - 7
Stir the pinch of kosher salt and the vanilla extract into the chocolate-yolk mixture until well combined.
⏱️ 1 min - 8
Gently fold the whipped egg whites into the chocolate mixture in two to three batches. Use a spatula to carefully lift the mixture from the bottom and fold it over the top, preserving as much air as possible. Continue until the batter is smooth and no streaks of egg white remain.
⏱️ 5 min - 9
Preheat your oven to 350°F. Lightly butter a 9-inch cake pan. You can also use a 10-inch sauté pan or a silicone pan. Pour the prepared batter into the buttered pan.
⏱️ 5 min•🌡️ 350 - 10
Bake in the preheated oven for approximately 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. The cake may appear slightly puffed.
⏱️ 25 min•🌡️ 350 - 11
Remove the cake from the oven and let it cool in the pan on a wire rack. As it cools to room temperature, it will naturally fall slightly, creating a dense, fudgy texture. Allow to cool completely before serving, about 1 hour.
⏱️ 60 min - 12
Serve the flourless chocolate cake slightly warm or chilled from the refrigerator. Dust with powdered sugar, or serve with whipped cream, ice cream, or other desired toppings.