Recipes|Featured Main
Flourless Chocolate Cake
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT70M50 Minutes
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Yield:1 8-inch cake
Ingredients
- ½ pound semi-sweet chocolate, chopped
- ½ pound (2 sticks) salted butter
- ⅔ cup sugar
- 8 egg yolks
- 4 egg whites
- Powdered sugar for garnish
- 226.8g semi-sweet chocolate, chopped
- 226.8g (2 sticks) salted butter
- 157.73ml sugar
- 8 egg yolks
- 4 egg whites
- Powdered sugar for garnish
Naturally gluten free, this cake is full of rich chocolate flavor with a beautiful fudge-like texture. Cake requires at least 20 minutes of cooling time.
Preparation
STEP 1
Heat oven to 350°F.
STEP 2
Brush an 8-inch cake or square baking pan with oil and line bottom with parchment paper. Brush top of parchment lightly with oil.
STEP 3
Melt butter and chocolate in a double boiler.
STEP 4
Using a hand or stand mixer fitted with the whisk attachment beat sugar and yolks together to the “ribbon” stage (to test, take the whisk and drizzle; when mixture stands up and forms a “ribbon” without sinking back in, it is ready).
STEP 5
Fold the chocolate and egg yolk mixtures together.
STEP 6
In another clean bowl, beat the egg whites to stiff peaks. Fold about a 1/4 of the whites into the batter, and then quickly but gently fold in remaining whites, until just combined.
STEP 7
Pour batter into prepared pan. Bake in preheated oven for 45-50 minutes or until cake domes, and top has formed a nice crackly top. It will still jiggle slightly but more as a whole than as waves.
STEP 8
Cool cake for at least 20 minutes. Loosen sides of cake with a small knife before removing from pan. Place a platter or plate over top of cake pan and gently invert. Tap once or twice if necessary to release cake. Remove parchment from top and dust with powdered sugar to decorate.
Options
This cake is lovely topped with lightly sweetened whipped cream or vanilla ice cream.
For extra decadence top cooled cake with a layer of chocolate ganache. Let is set for 10 minutes before slicing.
If you enjoy the crackly look of the cake, simply don't invert it and serve it upright. Both are great!
For even more flavor try adding either:
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1 tablespoon liqueur (such as Cointreau, Chambord, Frangelico, Amaretto, Kahlua)