Flourless Chocolate Cake
User Reviews
4.6
Flourless Chocolate Cake
Description
The Flourless Chocolate Cake relies on a blend of bittersweet chocolate, butter, and eggs whipped to increase volume, producing a cake with a rich, dense crumb without flour. Coffee gently amplifies the chocolate's depth while remaining undetectable in flavor. Baking it in a water bath prevents cracking and maintains moisture, giving the cake a glossy surface and tender center. The parchment-lined, foil-wrapped springform pan aids even cooking.
The cake has a smooth, velvety texture; it is neither too sweet nor crumbly, showcasing the bittersweet chocolate's character. The powdered sugar garnish adds a delicate contrast to the dark cake and a touch of sweetness.
Serve the cake at room temperature, allowing its flavors and texture to shine. It can be stored at room temperature for a couple of days or refrigerated for several more. For frozen storage, wrapping tightly and thawing overnight in the refrigerator preserves quality. Adjust the chocolate's cacao percentage to vary the sweetness and bitterness to taste.
The recipe suggests using an 8-inch springform pan for best results; if a 9-inch pan is used instead, cooking adjustments are recommended. Ensuring the eggs are well-whipped before folding into the chocolate mixture is key to the cake's final texture.
Ingredients
- 8 egg chilled
- 16 ounces bittersweet chocolate chopped
- 1 cup butter cut into small cubes, unsalted
- ¼ cup brewed coffee at room temperature
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
To Garnish
- powdered sugar
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Grease 8-inch springform pan, line the bottom and sides with parchment, then grease the parchment. Wrap the outside of the pan with a double layer of aluminum foil and place in a 9x13-inch pan. Put a small pot of water on to boil.
- Using a stand mixer with a whisk attachment, beat the eggs on medium speed until doubled in volume, about 5 minutes.
- Meanwhile, place the chocolate, butter and coffee in a large, heat-proof bowl set over a saucepan of barely simmering water. Stir occasionally until completely melted and smooth and very warm (the mixture should register 115 degrees F on an instant-read thermometer). Remove from the heat and stir in the salt and vanilla extract.
- Using a large rubber spatula, fold one-third of the eggs into the chocolate mixture until just a few streaks of egg are visible. Add the remaining eggs in two more additions, folding until the mixture is totally combined.
- Transfer the batter to the prepared springform pan and smooth the top. Pour enough boiling water into the 9x13-inch pan to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set and a thin glaze (like a brownie crust) has formed on the surface, about 22 to 25 minutes. The cake should register 140 degrees on a digital thermometer.
- Remove the cake from the water bath and set on a wire rack to cool completely to room temperature. Once cool, cover with plastic wrap and refrigerate at least 6 hours, or overnight (the cake can be refrigerated for up to 4 days).
- About 30 minutes before serving, run a thin knife between the cake and sides of the pan; remove the sides of the pan. Place the cake on a serving platter, dust with powdered sugar and serve with a dollop of fresh whipped cream, if desired.
Notes
- Choose bittersweet chocolate with about 60% cacao; higher or lower cacao changes bitterness but avoid milk chocolate.
- Coffee enhances chocolate flavor without affecting the taste; substitute with water if avoiding coffee.
- Use an 8-inch springform pan for cooking in a 9x13-inch water bath; a 9-inch pan requires a larger roasting pan and earlier doneness checks.
- Store the cake covered at room temperature up to 2 days, or in the refrigerator up to 5 days—let it warm 30 minutes before serving.
- The cake can be made a day ahead; freeze tightly wrapped for up to 3 months and thaw overnight in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 16 servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 152mg | 51% |
| Sodium | 47mg | 2% |
| Potassium | 259mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 650IU | 13% |
| Calcium | 44mg | 4% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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