Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Generously grease a 9-inch springform pan with butter. If desired, dust the greased pan with cocoa powder, tapping out any excess. This helps ensure the cake releases easily and adds an extra layer of chocolatey goodness. Place the prepared springform pan on a baking sheet to catch any potential drips.1 cup unsalted butter, unsweetened cocoa powder
- In a heatproof bowl set over a saucepan of simmering water (a double boiler), combine the cubed unsalted butter and the finely chopped bittersweet or semi-sweet chocolate. Stir gently and continuously until both the butter and chocolate are completely melted and smooth. Remove the bowl from the heat.1 cup unsalted butter, 10 ounces bittersweet or semi-sweet chocolate
- While the chocolate mixture is still warm, gradually whisk in 1 cup of the granulated sugar until fully incorporated. The mixture should be smooth and glossy.1.5 cups granulated sugar
- Let the chocolate mixture cool slightly for a few minutes. Then, add the eggs, one at a time, whisking well after each addition until each egg is fully incorporated into the chocolate mixture. Do not overmix at this stage; you want to emulsify the ingredients.6 large eggs
- Stir in the vanilla extract and the ¼ teaspoon of salt. Mix until just combined.1 teaspoon vanilla extract, 0.25 teaspoon salt
- For a slightly lighter, more airy cake, you can whip the egg whites separately. In a clean, dry bowl, beat the remaining ½ cup of granulated sugar with the 6 egg whites until stiff peaks form. This step is optional; the cake will still be incredibly rich and fudgy if you skip this.1.5 cups granulated sugar, 6 large eggs
- If you whipped the egg whites, gently fold about one-third of them into the chocolate batter to lighten it. Then, carefully fold in the remaining whipped egg whites, being careful not to deflate them. The goal is to incorporate them without overmixing, which would result in a denser cake. If not whipping egg whites, simply proceed to the next step.
- Pour the batter into the prepared springform pan, spreading it evenly. Tap the pan gently on the counter a couple of times to release any large air bubbles.
- Bake for 40-50 minutes, or until the edges are set and the center is still slightly soft and looks "fudgy" rather than completely liquid. A toothpick inserted into the center should come out with moist crumbs, not wet batter. The cake will continue to set as it cools.
- Let the BEST Flourless Chocolate Cake cool in the pan on a wire rack for at least 1 hour. As it cools, it will often sink slightly in the center, which is perfectly normal for this type of cake. Once completely cool, carefully run a knife around the edge of the pan before releasing the springform side. Serve at room temperature or slightly chilled.
Notes
Store at room temperature for up to 2 days in an airtight container, or refrigerate for up to 5 days. Freeze for up to 2-3 months.
