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.
- 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
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.)
Chocolate - If using bars, chop chocolate into small pieces.
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Heat oven to 350F / 177C.
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).
Using a hand mixer or stand mixer, beat eggs and sugar together until pale yellow and doubled in volume, ~8 minutes.
To egg mixture, beat in the vanilla and salt.
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.
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.
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!