Flourless Chocolate Cake

Ingredients

• 6 ounces dark chocolate (60% cacao or higher)
• 6 tablespoons butter, unsalted
• 4 whole eggs, large
• ½ cup sugar, granulated
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon cocoa powder, unsweetened (for dusting)

Instructions

1. 1

   Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

2. 2

   Line the bottom of a 9-inch round cake pan with parchment paper, then lightly brush the sides with butter so the cake doesn't stick.

3. 3

   Chop the dark chocolate into small pieces about the size of a pea—breaking it into rough shards is fast enough; you don't need perfect uniformity.

4. 4

   Place the chopped chocolate and 6 tablespoons of butter into a heatproof bowl and set it directly over a pot of simmering water (the water should not touch the bottom of the bowl).

5. 5

   Stir the chocolate and butter together over the simmering water until melted and smooth, about 2 minutes, then remove from heat and let cool for 2 minutes.

6. 6

   Separate the eggs: crack each egg over a bowl, gently transfer the yolk back and forth between the two shell halves to let the white fall into the bowl, then place the yolk in a separate bowl; repeat for all 4 eggs.

7. 7

   Pour the melted chocolate into the bowl with the egg yolks, add 1 teaspoon vanilla extract and 0.25 teaspoon salt, then stir until fully combined and no streaks of chocolate remain.

8. 8

   Using an electric mixer or whisk, beat the egg whites on high speed until stiff peaks form—when you lift the beaters, the whites should stand straight up like a mountain, about 3 minutes.

9. 9

   In another bowl, whisk together the 0.5 cup sugar with the egg yolks and chocolate mixture until the mixture is smooth.

10. 10

    Pour the chocolate mixture into the bowl with the beaten egg whites, then use a rubber spatula to lift the chocolate from the bottom up and over the whites; rotate the bowl a quarter turn and repeat until no white streaks remain, about 15 folds.

11. 11

    Pour the batter into the prepared pan, smoothing the surface with a spatula so it is level, then set it carefully in the oven on the middle rack.

12. 12

    Bake for 15 to 18 minutes—the center should look slightly wet and jiggle a little when you gently shake the pan, but the edges should be just set.

13. 13

    Remove the cake from the oven and let it cool in the pan for 5 minutes, then run a thin knife around the inside edge to loosen it.

14. 14

    Place a flat plate or cake cardboard over the pan, then hold the plate and pan together and flip them so the cake slides onto the plate; carefully peel off the parchment paper from the top.

15. 15

    Dust the cake generously with 1 tablespoon of cocoa powder using a fine-mesh sieve or cocoa shaker, letting the powder fall evenly across the top surface.

16. 16

    Let the cake cool to room temperature for 10 to 15 minutes before slicing—this helps it hold its shape.

Tools you’ll need

• 9-inch round cake pan
• parchment paper
• heatproof bowl
• pot
• knife (for chopping chocolate)
• rubber spatula
• electric mixer or whisk
• fine-mesh sieve or cocoa shaker
• cake server or spatula (for serving)

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