Description
This rich and decadent Flourless Chocolate Cake is made with just four ingredients and delivers deep bittersweet chocolate flavor in every bite. Naturally gluten-free and perfect for special occasions, it’s simple to prepare and truly indulgent.
Ingredients
- 8 ounces chocolate, chopped
- 1/3 cup butter, room temperature
- 6 large eggs, separated
- 1/2 cup superfine sugar*
Instructions
- Preheat the oven to 180°C/350°F. Line and grease a 9-inch cake pan and set aside.
- In a microwave-safe bowl or using a double boiler, melt the chocolate and butter together. Let the mixture cool slightly.
- While the chocolate is cooling, beat the egg whites on low speed, gradually adding the sugar until stiff peaks form.
- Stir the egg yolks into the cooled chocolate mixture until combined.
- Gently fold the whipped egg whites into the chocolate mixture in batches until fully incorporated.
- Transfer the batter to the prepared cake pan and smooth the top with a rubber spatula.
- Bake for 35 minutes, or until a thin crust forms on top or the cake reaches an internal temperature of 200°F.
- Remove from the oven and let the cake cool completely in the pan before slicing and serving.
Notes
- *To make superfine sugar, blend regular white sugar briefly until it has a fine texture. Don’t over-blend or it will turn into powdered sugar.
- Add ½ tablespoon of espresso powder to enhance the chocolate flavor.
- Top with ganache by melting 1 cup semi-sweet chocolate chips with 1/2 cup heavy cream. Pour over cooled cake and refrigerate until firm.
- Garnish with cocoa powder, powdered sugar, or serve with whipped cream and raspberries.
- Store at room temperature for 2 days, in the fridge for up to 2 weeks, or freeze for up to 6 months.
Nutrition
- Serving Size: 1 serving
- Calories: 195
- Sugar: 13g
- Sodium: 76mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg
