Perfect Flourless Chocolate Cake Recipe

Name: Perfect Flourless Chocolate Cake
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: Unsalted Butter; Bittersweet Chocolate; 1 teaspoon vanilla extract; Eggs; 1/2 cup (100g) granulated brown sugar; Salt; 1/4 teaspoon cream of tartar; Cooking Oil; Sweet rice flour for dusting pan (optional, for gluten-free)

Indulge in the ultimate decadent dessert! This flourless chocolate cake is a dream come true – a moist, melt-in-your-mouth masterpiece that's somewhere between a rich mousse and a heavenly cake. I perfected this recipe after testing seven others, ensuring only the best elements remain. The quality of your chocolate directly impacts the final result, so choose wisely! Perfect for those following a gluten-free diet (celiacs, rejoice!), simply use sweet rice flour to dust the pan. For an extra exotic twist, add 2 teaspoons of key lime zest or extract along with the vanilla. Prepare to be amazed! (Chilling time not included in cook time.)

Prep Time 20 mins

Cook Time 90 mins

Calories 213.9 kcal

Protein 8g

Rating 4.2 (20 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Perfect Flourless Chocolate Cake

Unsalted Butter
Bittersweet Chocolate
1 teaspoon vanilla extract
Eggs
1/2 cup (100g) granulated brown sugar
Salt
1/4 teaspoon cream of tartar
Cooking Oil
Sweet rice flour for dusting pan (optional, for gluten-free)

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How to Make Perfect Flourless Chocolate Cake

Preheat oven to 325°F (160°C).
Grease and flour a 9-inch springform pan. Line the bottom with a circle of parchment paper.
In a double boiler over gentle heat, melt 8 ounces (225g) of high-quality bittersweet chocolate and 6 tablespoons (85g) of unsalted butter until completely smooth.
Remove from heat and let cool slightly.
In a clean, dry mixing bowl, beat 6 large egg whites with 1/4 teaspoon of cream of tartar until soft peaks form.
Gradually add 1/2 cup (100g) of granulated brown sugar while continuing to beat until stiff, glossy peaks form. Be careful not to overbeat!
In a separate bowl, whisk together 6 large egg yolks and 1 teaspoon of vanilla extract.
Gently fold the egg yolk mixture into the cooled chocolate mixture.
Carefully fold the whipped egg whites into the chocolate mixture in two additions, being gentle to maintain airiness.
Pour batter into the prepared pan.
Wrap the bottom of the pan tightly with aluminum foil.
Place the pan in a larger baking sheet and pour in enough hot water to come halfway up the sides of the springform pan (bain-marie).
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (it shouldn't be completely clean).
Remove from oven and let cool completely in the pan for at least 1 hour.
Run a thin knife around the edge of the pan to loosen the cake.
Invert the cake onto a serving plate. Carefully remove the parchment paper.
For the best results, refrigerate for at least 6 hours before serving. (Though it's delicious immediately!)