Classic Flourless Chocolate Cake
Flourless chocolate cakes have been around a long time, even before flourless and gluten-free things became the trend. They are dense and rich, more like a yummy gooey browny than a cake, and are best served with a dusting of powdered sugar, fresh whipped cream, and fresh raspberries or strawberries. For a more holiday appropriate version, top the cake with peppermint whipped cream, which you can make by adding a little peppermint extract and sprinkling crushed peppermints over the top.
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Servings: 8 people
Calories: 329 kcal
Net Carbs: 29 g
Ingredients
- 6 Tbsp (6 Tbsp) unsalted butter, plus more for the pan
- 8 oz (227 g) bittersweet 70% cacao chocolate, finely chopped
- 6 (6) large eggs , separated
- 1/2 cup (100 g) granulated sugar
- 1 Tbsp (1 Tbsp) powdered sugar, for dusting
Instructions
- Preheat the oven to 275°F. Butter the bottom and sides of a 9-inch springform cake pan.
- Put the butter and chopped chocolate in a large heatproof bowl and microwave in 30-second intervals, stirring after each round, until the chocolate is completely melted and the mixture is uniform. Let cool slightly, then whisk in the egg yolks.
- In a separate bowl, beat the egg whites on high speed until soft peaks form. The mixture should be light and airy. When you turn the whisk upside down, the peaks should just start to hold, but melt back down into themselves after a second or two. Gradually mix in the sugar and continue beating until glossy stiff peaks form. The mixture should now be thick and heavy so that when you turn the whisk upside down, the peaks point straight up, collapsing very little or not at all. Be careful not to over-beat, or you will deflate the egg white.
- Whisk 1/4 of the egg white mixture into the chocolate mixture. Then gently fold in the remaining egg whites, being careful not to deflate the merengue as it is slowly incorporated into the chocolate. Keep folding until the marbling has disappeared and the mixture is one smooth color.
- Pour the cake batter into the prepared pan, smoothing the top with a rubber spatula. Bake until the cake is set in the center and starts to pull away from the sides of the pan, about 45-50 minutes.
- Set the pan on a wire rack to cool, then remove the sides of the pan, being careful not to tear the cake. Dust the top with powdered sugar and serve warm or at room temperature with fresh whipped cream and raspberries. It is best to serve this right away, as the cake will start to deflate the longer it has been out of the oven and has had time to degas.
Nutrition
Calories: 329kcalFat: 21gSodium: 79mgNet Carbs: 29gSaturated Fat: 15gPotassium: 225mgCarbohydrates: 30gVitamin A: 444IUFiber: 1gVitamin C: 1mgSugar: 23gCalcium: 107mgProtein: 7gCholesterol: 146mgIron: 1mg
One Response
This cake looks fantastic, and the low-and-slow bake at 275F is such a smart touch for getting that dense, fudgy texture rather than a puffed-up crust. I have learned the hard way that the gentle folding of the whipped egg whites really is the whole cake here. Stir them and it bakes up flat and rubbery, but folding them in carefully keeps the rise and that slightly gooey center. Cooling it in the pan on a wire rack matters more than most recipes admit, too, since the structure keeps setting as it cools. One question: have you ever compared the 70% bittersweet here against a milder 60% chocolate? I find 70% gives that intense, grown-up finish, while a 60% makes it a little friendlier for kids. The powdered sugar dusting before serving is such a pretty, simple finish.