Flourless Chocolate Cake
Flourless chocolate cake has a deceptively simple preparation that results in a rich, dense, and decadent dessert. As the cake bakes it will puff and crack on top, then deflate as it cools, creating a fudgy interior texture and a crisp, crackled exterior.
Smarts: Serve the cake in thin slices plain, or accompanied by whipped cream, berries, ice cream, or sorbet.
Ingredients
- Parchment paper - for baking
- Dark chocolate - 8 oz , chopped (use good quality chocolate chips or your favorite chocolate bar)
- Butter, unsalted - 1/2 cup
- Eggs, large - 6
- Sugar - 3/4 cup
- Vanilla extract - 2 tsp
- Kosher salt - 1 tsp
- Sugar, powdered (opt) - 2 Tbsp , for dusting
Prep
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Line a round, 8-inch cake pan with parchment. Use a large sheet and crinkle it to fit it into the pan. (Don't skip this step - you'll use the parchment to remove the cake from the pan once it's cooled.)
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Chocolate - If using bars, chop chocolate into small pieces.
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Make
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Heat oven to 350F / 177C.
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While oven heats, melt the chocolate and butter together in a microwave-safe bowl. Microwave for 1 minute and stir. Continue to microwave, 30 seconds at a time, stirring in between, until mostly melted (some small chunks of chocolate can remain; they will melt as the mixture sits).
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Using a hand mixer or stand mixer, beat eggs and sugar together until pale yellow and doubled in volume, ~8 minutes.
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To egg mixture, beat in the vanilla and salt.
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Give the chocolate and butter mixture a stir to ensure it's smooth, and pour chocolate into whipped eggs. Mix on low speed until the chocolate is incorporated. Scrape the bowl well and mix another 30 seconds.
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Pour the batter into the prepared pan and bake for 35-40 minutes. The cake is done when it is dry to the touch and lightly cracked on top, with the slightest jiggle in the center.
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Remove cake from oven and cool completely on a rack. Dust cooled cake with powdered sugar and serve with ice cream or sorbet (not in ingredients list) if desired. Enjoy!
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