Flourless Chocolate Cake
Melted bittersweet chocolate and butter beaten with eggs into a batter that bakes into something between a cake and a truffle. It sinks slightly as it cools, which is expected.
- Prep20 min
- Cook28 min
- Total2 h 20 min
- Serves10
AI-generated illustration
Contains:dairyegg
Ingredients
Method
- Heat the oven to 375 degrees F (190 degrees C), butter an 8-inch (20 cm) springform pan, and line the bottom with a parchment round.
- Melt the bittersweet chocolate with the unsalted butter in a bowl set over barely simmering water, stirring until smooth, then take it off the heat and let it cool for 5 minutes.
- Beat the eggs with the white sugar, instant espresso powder, vanilla extract, and salt on high until the mixture is pale, thick, and falls in a ribbon that sits on the surface, about 4 minutes.
- Fold a third of the egg mixture into the warm chocolate to loosen it, then fold in the rest along with the unsweetened cocoa powder, stopping as soon as no streaks remain.
- Pour into the pan and bake until the edges are set, the center is puffed and just barely firm, and a pick comes out with thick moist crumbs, 25 to 30 minutes.
- Cool completely in the pan on a rack, about 2 hours, then release the ring and dust the top with cocoa powder.
Notes
- Overbaking turns it dry and crumbly; the center should look slightly underdone when it comes out.
