Flourless chocolate cake = pure decadence.
I don’t know about you, but I can’t think of a single dessert more decadent than flourless chocolate cake.
The beauty of this dessert lies in its humble ingredients, which number five. Chocolate is showcased, and therefore the end result will only be as good as the chocolate you use. Given that my niche is the creative food lover, I know that I don’t need to extol the virtues of avoiding crappy mass market chocolate. Instead, I will simply say that it would behoove you to go with a chocolate bar you’d happily eat that has a cocoa content in the 60% to 75% range. Typically, you can expect to shell out around $1/oz. for this chocolate, which you may not find in the baking aisle.
I normally craft my blogging around the notion that the subject about which I’m writing requires some degree of promotion – e.g that the reader is on the fence about its merits and needs to be sold. In the case of flourless chocolate cake, however, what is there to say? Half brownie, half fudge – essentially, a chocolate lover’s dream. And, it couldn’t be easier to make. So, enough of the filler content! Let’s make this thing!
Here’s the recipe.
Flourless Chocolate CakePrint Recipe
- 12 oz. highest quality dark chocolate (60-75% range), chopped into small pieces
- 1 1/4 sticks (5 oz.) unsalted butter, softened and cut into dice
- 5 eggs
- 1/2 c. sugar*
- 4 shakes sea salt
Preheat oven to 350ºF and set rack to middle position. Grease a 9-inch round cake or springform pan with fat (I like to use coconut oil), and line the bottom of the pan with a circle of parchment paper. You can bypass the parchment paper if you are using a springform pan.
Fill a large skillet half-way with water and bring to a low simmer. Place the chocolate, butter, and salt in a heatproof bowl, and set it in the simmering water. Stir occasionally, just until both the chocolate and butter are melted. Remove from heat.
Meanwhile, using a stand or handheld electric mixer with the whisk attachment, beat the eggs and sugar for several minutes, until the mixture passes a three-second ribbon test. To perform this test, pick up the whisk and allow the mixture to fall back into the bowl. If it takes three seconds to disappear, you've nailed it. If not, keep mixing and re-testing it in one-minute intervals.
Fold the egg and sugar mixture into the chocolate mixture with a spatula until fully incorporated. Scrape into the prepared pan and bake for 30 minutes. Test for doneness by inserting a toothpick into the center of the cake. It's done when crumbs adhere to but "raw gooey batter" is absent from it.
Cool on a wire rack. If using a springform pan, run a sharp knife around the interior perimeter and remove the mold. If using a regular cake pan, invert the cake onto a clean hand or plate, peel off the parchment paper, and place top side up on a serving plate.
Garnish with whipped cream or crème fraîche, if desired. I store the leftovers in a cake dome on the counter, but food safety folks would probably insist on refrigerating them. At room temperature, the leftover cake has been able to hold its own for up to five days.
*This recipe is naturally gluten-free and can readily be made Paleo (depending on the Paleo philosphy to which you subscribe) by substituting coconut sugar for the sugar. Unfortunately, it's not possible to make this cake AIP or vegan friendly while maintaining the integrity of the recipe. **A reader (yogafire) was kind enough to share her experience making this recipe using chocolate with a 99% cocoa content. Although the end result was still edible, she ran into some issues. I would strongly encourage you to check out her comment and my response. I will update this post if I am able to definitively figure out the mechanism that caused her results to differ and why. Thanks for sharing, yogafire!