10/26/2024
6-Ingredient Flourless Chocolate Cake
This flourless chocolate cake is a dream come true for chocolate enthusiasts. It boasts a rich, fudgy texture and a deep chocolate flavor, reminiscent of a delightful blend between a truffle and chocolate mousse. In essence, it's the epitome of chocolate indulgence—and it’s incredibly simple to prepare, too! 🍰😋💫
Ingredients:
⭐️10 1/2 oz (300 g) dark chocolate, chopped (I love Guittard's 64% and 72% chocolate – you can use either, depending on how bitter-sweet you want the cake to be, but I definitely recommend using a chocolate with at least 60% cocoa solids)
⭐️1 1/4 stick (140 g) unsalted butter, cubed
⭐️8 medium eggs, separated
⭐️ 1 cup (200 g) granulated sugar
⭐️1/3 cup (40 g) cocoa powder
⭐️1/2 tsp salt
INSTRUCTIONS
1️⃣ Pre-heat the oven to 355 ºF (180 ºC) and line a 9 inch (23 cm) springform pan with baking/greaseproof paper.
2️⃣ In a heat-proof bowl above a pot of simmering water, melt the chocolate and butter together until smooth. Set aside and allow to cool slightly.
3️⃣ Add the 8 egg yolks to the melted chocolate add whisk well. Then, add the cocoa powder and salt, and mix until combined. At this stage, the batter will appear quite stiff and grainy because of the cocoa powder – that's okay.
4️⃣ Using a stand mixer with the whisk attachment or a hand mixer with the double beaters attachment, whisk the egg whites and sugar together until they form stiff peaks (a meringue).
5️⃣ Fold 1/3 of the meringue into the chocolate batter to loosen it up. Then, gently fold in the remaining 2/3 of the meringue, being careful not to lose too much of the air trapped in the whipped egg whites. The final chocolate cake batter will have the appearance of a chocolate mousse (see photos in post).
6️⃣ Transfer the cake batter into the prepared baking tin and smooth out the top.
Bake at 355 ºF (180 ºC) for about 30 minutes or until risen and a crackly crust has formed on top. If you insert a skewer or toothpick into the centre of the cake, it shouldn’t come out clean – instead, it should have some half-baked batter and moist crumbs attached.
7️⃣ Allow to cool in the springform pan for 5 - 10 minutes, then release it from the pan and allow to cool completely.
8️⃣ As the cake cools, it will sink and collapse slightly in the middle. Because it doesn’t contain any flour, it will naturally have less structure, so the sinking is fully to be expected. (In fact, it gives it even more character!)
9️⃣ Dust with some cocoa powder or powdered sugar, and serve. Enjoy!
1️⃣0️⃣ The flourless chocolate cake keeps well in a closed container in a cool dry place for up to 5 - 6 days.
ENJOY! We sure did!
-The Loopy Whisk
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