flourless chocolate cake.
a dense & chocolate-y yet super light & airy flourless chocolate cake 🍒
this recipe is adapted from cake by maira kalman & barbara scott-goodman. makes a small 6” or 7” cake
ingredients
flourless chocolate cake batter
4 oz (113g) semisweet chocolate, chopped
1/4 cup (1/2 stick, 57g) unsalted butter, room temperature
3 large eggs - 1 whole, 2 separated, room temperature
1/2 cup granulated sugar (100g), divided 1/4 cup (50g) + 1/4 cup (50g)
a dash of vanilla extract
pinch of kosher salt
cocoa powder
powdered sugar
maraschino cherries
tools
6” or 7” springform cake pan, lined with parchment paper & ungreased on the sides
large heatproof bowl + medium pot (double boiler)
spatula
2 large mixing bowls
whisk
hand mixer/stand mixer
wire rack
mesh sieve
steps
preheat oven to 350F
make the flourless chocolate cake batter: in a double boiler, melt together 4 oz (113g) semisweet chocolate & 1/4 cup (57g) unsalted butter - stir to combine
in a large mixing bowl, whisk together 1 whole egg & 2 egg yolks with 1/4 cup (50g) sugar until well blended. add in a dash of vanilla extract & a pinch of kosher salt. then whisk in chocolate mixture from step 1
in another large mixing bowl, beat 2 egg whites with a hand mixer until soft peaks (do not beat until stiff)
add about a 1/4 of beaten egg whites into chocolate mixture and whisk until smooth. then add in rest of beaten egg whites and gently fold with a spatula to combine. do not overmix to deflate cake batter
pour flourless chocolate cake batter into prepared cake pan and bake for about 30-35 minutes until cake is puffed & top is cracked
Let cake completely cool in the pan on a wire rack. cake will sink as it cools. after it is completely cool, you can store in the refrigerator until you serve
decorate the flourless chocolate cake: once ready to serve, dust with a generous amount of cocoa powder and powdered sugar. slice and top with a maraschino cherry
enjoy!
