Flourless Chocolate Cake
Whether you’re hosting a dinner party or cooking a cozy dinner for two, you can’t go wrong with a flourless chocolate cake. It’s a dessert that seems fancy but is actually quite easy to make with a handful of common ingredients. Consider this a blank canvas for your favorite dessert toppings. We like serving flourless chocolate cake dusted with confectioners’ sugar and dollops of fresh whipped cream, but you might also consider topping it with ice cream, caramel sauce or slices of fresh fruit.
Ingredients:
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter at room temperature, cut into 8 pieces, plus more for greasing
- 10 oz. (315 g) semi-sweet chocolate chips
- 5 large eggs, whites and yolks separated
- 3 tsp. vanilla extract
- 3/4 tsp. kosher salt
- 1/2 cup (3 1/2 oz./105 g) granulated sugar
- Confectioners’ sugar or cocoa powder, for dusting (optional)
- Lightly sweetened whipped cream, for serving (optional)
Directions:
Preheat the oven to 275°F (135°C) with a rack set in the center. Butter a 9-inch (23-cm) springform pan. Line the bottom with parchment paper cut to fit. Butter the paper.
Fill a small saucepan with 1 inch (2 1/2 cm) of water and place over medium heat. Place a large heatproof bowl on top, making sure the bottom of the bowl is not touching the water. Place the butter and chocolate chips in a bowl to melt, stirring occasionally. Remove the chocolate mixture from the saucepan and allow it to cool slightly, then whisk in the egg yolks, vanilla and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand-held beater), beat the egg whites on medium-high until soft peaks form, about 1 minute. With the mixer running on medium, slowly add the granulated sugar and continue to beat until stiff glossy peaks form, about 1 minute more. Transfer the egg whites to the chocolate mixture and gently fold to combine until no streaks remain.
Pour the batter into the prepared pan and spread into an even layer. Bake until the cake puffs up, forms a crust and is beginning to pull away from the sides of the pan, about 45 minutes. Transfer to a wire rack to cool. Once completely cool, remove the sides of the pan and slide (or use a spatula to guide) the cake onto a serving platter. If desired, dust with confectioners’ sugar or cocoa powder. Serves 8.
Belle English, Williams Sonoma Test Kitchen Director
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