This cake has a rich fudge textured consistency with a deep chocolate flavor to satisfy that chocolate craving. It is a beautiful addition to any dessert table. I usually make and serve it with fresh berries, but you could always add a layer of ganache to the top and just serve it like a brownie instead.
It’s a single layer cake that will get crispy on top but stay moist and dense in the middle. It doesn’t contain any flour or leavening other than what is found naturally in eggs. This makes it perfect for those who are gluten intolerant or observing Passover. While it is a single layer, you could always use it as a beautiful bare layered cake. To do that I would recommend allowing the layers to cool in the fridge for at least 4 hours first.
Be sure to follow the directions on separating and whipping your egg whites to stiff peak. When you fold the egg whites into the batter you are creating little air pockets that will allow the cake to maintain some height. If you mix them too much you will turn your batter into liquid instead of a fluffy thick consistency.
I used parchment to line the bottom, so that I could easily lift and move the cake onto another plate. You don’t have to do that. The important part is using a springform pan that allows the bottom to remove from the sides. Be sure not to oil the sides of the pan. This will allow the cake batter to cling to the sides and hold more of its shape while cooking. Using parchment prevents you from needing to use any oil. I hope y’all enjoy this one, because it is one of my favorites. Enjoy!
Flourless Chocolate Cake
- 1 mixer
- 1 springform pan
- 8 oz 60% dark chocolate chopped
- 1/2 cup unsalted butter
- 5 lg eggs seperated
- 3/4 cup sugar
- 2 tsp vanilla
- 1/2 tsp salt
- 2 tbsp cocoa powder
- Chop your chocolate and butter into small pieces. This will help it melt evenly and prevent burning. Place the butter and chocolate pieces into a heat safe container and slowly melt. This can be done on a double boiler stirring constantly, or in microwave stirring every 20-30 seconds. After melted and smoothly mixed together, set the chocolate butter mixture aside to cool slightly. Separate eggs into 2 bowls. Using a stand mixer start the egg whites whisking. Slowly add the sugar into the whites as they start to get fluffy. You will mix the whites and sugar until you get stiff peaks. In the bowl with the egg yolks slowly mix the chocolate and yolk together. Be sure to do this slow so you don’t cook the yolk and end up with clumps of cooked egg. After the yolk and chocolate are tempered together mix in the cocoa, vanilla, and salt. Fold the stiff peak egg whites a little at a time into the chocolate mixture. Don’t over mix or beat in. The egg whites will help maintain height in your cake. Line at least the bottom of a 9-inch springform pan with parchment paper. This will help for removing from pan. If you don’t have parchment, simply butter and dust the bottom with flour or a cocoa flour mixture. Leave the sides clean to allow the cake to hold its shape while baking. Carefully pour batter into the prepared pan. Lightly smooth out top without stirring too much. Bake at 325’F until a toothpick comes out clean. Allow the cake to cool completely before removing from pan or cutting. Decorate the top with a dusting of powdered sugar, cocoa, and fruit.