Ingredients for Chocolate Flourless Cake
- Bittersweet Chocolate
- Unsalted Butter
- Granulated Sugar
- Eggs
- Pure Vanilla Extract
- Unsweetened Cocoa Powder
- a pinch of salt
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How to Make Chocolate Flourless Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch springform pan.
- Melt 8 ounces (225g) of bittersweet chocolate in a double boiler or microwave in 30 second intervals, stirring until smooth. Let cool slightly.
- Melt 6 tablespoons (85g) of unsalted butter in a separate bowl.
- In a large bowl, whisk together the melted chocolate and melted butter until well combined.
- Beat in ¾ cup (150g) granulated sugar until incorporated. Then, whisk in 4 large egg yolks one at a time, mixing well after each addition.
- Whisk in 1 teaspoon vanilla extract, 2 tablespoons unsweetened cocoa powder, and a pinch of salt.
- In a clean, dry bowl, beat 4 large egg whites with an electric mixer until stiff, glossy peaks form.
- Gently fold the stiffly beaten egg whites into the chocolate mixture in three additions, being careful not to deflate the egg whites.
- Pour the batter into the prepared springform pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool in the pan for 10 minutes before removing the sides of the springform pan.
- Press gently on the warm cake to create a denser texture. Let it cool completely before serving.
- Serve warm or cold with Devon cream or dust with powdered sugar for an elegant finish.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
38g
Fat
34g
Carbs
3g
