Flourless Chocolate Cake
This rich and decadent cake is perfect for any chocolate lover. It's also gluten-free, making it a great option for those with dietary restrictions.
Equipment
- 9-inch springform pan
- Mixing bowl
- Hand mixer or stand mixer
- Whisk
- Spatula
- Medium saucepan
Ingredients
- 10 oz dark chocolate - chopped
- 1 cup unsalted butter - cut into cubes
- 1 cup granulated sugar
- 6 large eggs - separated
- 1 tsp vanilla extract
- Powdered sugar - for dusting
- Optional toppings: whipped cream - fresh berries, or chocolate shavings
Instructions
- Preheat your oven to 350°F (180°C).
- Grease the bottom and sides of your springform pan and line it with parchment paper.
- In a saucepan, melt the chopped chocolate and butter over low heat, stirring constantly until smooth. Let it cool for a few minutes.
- In a mixing bowl, beat the egg yolks and sugar until light and fluffy.
- Gradually add the chocolate mixture to the egg yolk mixture, stirring until well combined.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture, using a spatula until no white streaks remain.
- Pour the batter into the prepared pan and smooth the top with the spatula.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before removing it and placing it on a wire rack.
- Once cooled, dust the top with powdered sugar and add any desired toppings before serving.
Notes
For a richer flavor, use a high-quality dark chocolate.
You can also add a tablespoon of instant coffee or espresso powder to the chocolate mixture for a subtle coffee flavor.
This cake can be made ahead of time and stored in the fridge for 3-4 days.
To make it dairy-free, substitute the butter with coconut oil or margarine.
This cake is also delicious served with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Nutrition
Calories: 448kcal
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