Name: Best Flourless Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 7 ounces (200g) baking chocolate, roughly chopped*; 1 stick (120g) unsalted butter, diced; 5 eggs, white and yolks apart; ¾ cup (150g) granulated sugar; 1 pinch salt; 2 Tablespoons unsweetened cocoa powder, sifted (+ extra for dusting)

Best Flourless Chocolate Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

Author: Delphine Fortin
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Cakes and pies
Diet: Gluten Free

This is hands down the BEST flourless chocolate cake ever! Rich, chocolatey, with a light and fluffy texture and an irresistible crackly topping, it might just become your favorite chocolate cake.

Ingredients

Scale

7 ounces (200g) baking chocolate, roughly chopped*
1 stick (120g) unsalted butter, diced
5 eggs, white and yolks apart
¾ cup (150g) granulated sugar
1 pinch salt
2 Tablespoons unsweetened cocoa powder, sifted (+ extra for dusting)

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Instructions

Preheat the oven to 325°F (160°C) and generously grease the bottom and sides of a 10 or 11-inch (25-28 cm) springform with butter. Set aside.
Place butter and chocolate in a large microwave safe bowl, and melt in the microwave in thirty second intervals, stirring well between each interval. Repeat until completely melted and no clumps of chocolate remain. Set aside to cool slightly.
While the chocolate cools, separate the egg whites from the yolks, placing the yolks in a separate bowl. Set aside.
Add the egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment, and beat the egg whites, starting on medium speed, and slowly increasing to high. When the whites becomes foamy but are not firm yet, stream in granulated sugar and continue beating until soft peaks form (you don’t want to end up with a meringue with stiff peaks for this recipe).
Add the yolks to the melted chocolate, one at a time, whisking well between each addition. Add the sifted unsweetened cocoa powder, whisk to combine.
Gradually incorporate the whipped egg whites into the chocolate mixture by dropping large spoonfuls at a time into the chocolate mixture and folding to combine. Mix until combined and no streaks of egg whites or cocoa powder remain. Do not over mix.
Gently spoon the batter into the prepared pan into an even layer and bake at 325°F for about 30-35 minutes, or until the center is set and the edges of the cake start to pull away from the sides of the pan. Allow to cool completely before removing from the springform, and dust with extra cocoa powder if desired. Slice, and enjoy!

Notes

* I recommend high quality baking chocolate with 55% or 60% cocoa maximum. Chocolate with a higher percentage of cocoa would make this cake a little dense.