Flourless Chocolate Cake
This flourless cake is Passover-friendly, as it uses whipped eggs to lift the cake. The result is a decadently fudgy base with a flaky crust that is sure to satisfy a crowd at any gathering, whether you’re celebrating a special holiday, following a gluten-free diet, or simply want a chocolate treat. Although you can use a whisk, we recommend a hand mixer for this cake, as the large amount of air incorporated into the eggs while mixing is what helps achieve lift and, subsequently, the signature crackled crust that forms as the cake settles while cooling.
Flourless Chocolate Cake
Servings 1 (6-inch) cake
Ingredients
4 ounces (113 grams) 60% cacao bittersweet chocolate, chopped½ cup (113 grams) unsalted butter (see Note), cubed3 large eggs (150 grams), room temperature¾ cup (150 grams) granulated sugar½ teaspoon kosher salt½ teaspoon vanilla extract½ cup (43 grams) Dutch process cocoa powderConfectioners’ sugar, for dusting
Instructions
Preheat oven to 350°F (180°C). Lightly butter a 6-inch springform pan, wiping out excess. (See Note.) Line bottom of pan with parchment paper.
In the top of a double boiler, heat chocolate and butter over simmering water, stirring frequently, until melted and smooth. Remove from heat, and let cool for 10 minutes.
In a medium bowl, beat eggs, granulated sugar, salt, and vanilla with a hand mixer at medium speed until thick and pale, 2 to 3 minutes. Using a balloon whisk, fold in cooled chocolate mixture. Sift cocoa onto mixture, and fold with whisk until completely combined and no dry streaks remain. Gently spread batter into prepared pan.
Bake until a wooden pick inserted in center comes out with a few moist crumbs and an instant-read thermometer inserted in center registers at least 210°F (99°C), 40 to 45 minutes. Let cool in pan for 10 minutes. Carefully remove sides of pan, and let cool completely on pan base on a wire rack.
Just before serving, lightly dust with confectioners’ sugar. Store in an airtight container for up to 3 days.
Notes
Note: This cake can made dairy-free by replacing butter with cooking spray in step 1 and with adding the same amount of neutral oil to chocolate in step 2.
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