Classic Flourless Chocolate Cake
You aren't making a sponge here; you are essentially baking a soufflé that decides to stay put. It is a slow, steady bake that results in a profound depth of chocolate flavor that no flour-heavy cake can mimic.
Temperature is your primary tool
The chocolate must be warm enough to flow but cool enough not to cook the yolks prematurely. If your kitchen is cold, let your eggs sit in a bowl of warm water for ten minutes before cracking them.
- 9-inch springform pan
- Parchment paper
- Electric hand mixer
- Large glass bowl
- Rubber spatula
What goes in.
- 8 ozbittersweet chocolate (60% cocoa), chopped
- 1/2 cupunsalted butter, cubed
- 1 cupgranulated sugar, divided
- 4large eggs, separated
- 1 tspvanilla extract
- 1/4 tspfine sea salt
Maintaining the Aeration
When combining the whites with the chocolate base, use a large rubber spatula to cut down the center, scrape the bottom, and lift over the top. Rotate the bowl as you go; stop the second you no longer see white streaks.
The method.
Prep the oven and pan
Preheat your oven to 350°F (175°C). Grease the springform pan and line the bottom with a circle of parchment paper.
Melt the base
Place the chocolate and butter in a bowl set over a pot of simmering water. Stir until the mixture is glossy and smooth. Remove from heat and stir in half the sugar.
Incorporate yolks
Whisk the yolks in one at a time, followed by the vanilla and salt. The batter will thicken noticeably.
Whip the whites
In a separate clean bowl, beat the egg whites until foamy. Gradually add the remaining sugar and continue beating until soft, glossy peaks hold their shape.
Combine
Stir one-third of the whites into the chocolate to lighten it. Gently fold in the remaining whites until just combined.
Bake
Pour into the pan and bake for 30-35 minutes. The center should be set but still have a slight jiggle, and the top will look dry and cracked.
Cool
Let the cake cool in the pan on a rack for 10 minutes before releasing the sides. It will sink slightly as it cools; this is normal.
Other turns to take.
Espresso-Infused
Add one tablespoon of instant espresso powder to the melting chocolate for a sharper, deeper profile.
Orange Zest
Fold in the zest of one large orange during the final step for a citrus aromatic.
When it doesn't go to plan.
Use a serrated knife dipped in hot water to get clean slices without tearing the crumb.
Do not over-whip the egg whites; stiff, dry peaks will make the cake difficult to fold and prone to cracking.
Let the cake reach room temperature before serving to allow the fats to settle into the right texture.
The ones that keep coming up.
Why did my cake sink in the middle?
The center is meant to be dense and moist; a slight collapse is an expected result of the lack of flour structure.
Can I use chocolate chips?
It is better to use a bar of high-quality chocolate. Chips contain stabilizers that prevent them from melting into the smooth, silky consistency this recipe requires.
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