Flourless Chocolate Cake
This flourless chocolate cake is a chocolate lover’s dream—rich, decadent, and naturally gluten-free with no special flours required. It’s made with simple pantry ingredients and comes together easily, making it perfect for both special occasions and everyday indulgence.
Ingredients
- 232 Grams Chocolate (50% dark, 50% semi) (You can use whatever mixture of chocolate you would like.)
- 116 Grams Butter
- 6 Eggs (Separated )
- 175 Grams Sugar
- 3 Grams Vanilla
- 1 Gram Salt
- 13 Grams Cocoa Powder
Instructions
- Smear butter on the bottom and sides of a spring form pan. Dust it with extra cocoa powder and knock out the extra over the sink. Set aside.
- Preheat the oven to 325F.
- Over a double broiler, place a bowl with butter and chocolate. Melt until there are no lumps. Remove from the double broiler.232 Grams Chocolate (50% dark, 50% semi), 116 Grams Butter
- Add in the salt, vanilla, and cocoa powder to the melted chocolate mixture.3 Grams Vanilla, 1 Gram Salt, 13 Grams Cocoa Powder
- Add in the egg yolks into the chocolate mixture and whisk to combine.6 Eggs
- In a stand mixer, whip egg whites on a medium speed. This will allow the egg whites to form small air bubbles to not have air pockets in the cake.6 Eggs
- Once the egg whites make soft peaks, slowly pour in the sugar. Turn the mixer up to high, and wait until shift peaks form.175 Grams Sugar
- Once the egg whites have formed shift peaked, remove it from the mixture. Take 1/4 of the egg whites and add them to the chocolate mixture. Mix it together to lighten up the mixture.
- After add in the rest of the egg whites. Gently fold them into the chocolate. There should not be any white streaks into it when you are done. Try not to over mix it.
- Gently spoon it into the spring form pan, and gently smooth out the top.
- Place it into the oven and bake for 50 minutes. It should not giggle, and a toothpick will come out like a brownie, with some crumbs.
- Cool completely before removing from the spring form pan. Enjoy.