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Flourless Chocolate Cake

Yield Serves 10 1x
Prep: 45 minutesCook: 35 minutesTotal: 1 hour 20 minutes

Easy Flourless Chocolate Cake made using just five ingredients.

Ingredients

  • 145 grams (1/2 cup, plus 2 tablespoons) unsalted butter
  • 300 grams (2 cups) good quality dark chocolate or semi-sweet chocolate (45-70% cocoa)
  • 5 large eggs, separated
  • 150 grams (3/4 cup) caster sugar or granulated sugar
  • 40 grams (1/2 cup) cocoa powder, siftedplus extra for sprinkling
  • 1/4 teaspoon salt
  • Whipped cream and berries, to serve, optional

Instructions

  1. Grease a 9-inch round springform cake pan with butter. Lightly sprinkle the bottom and sides of the pan with cocoa, then tip the pan upside down to get rid of any excess cocoa. Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced.
  2. Place butter and chocolate in a large heatproof bowl. Heat in the microwave, stirring every 30 seconds, until melted and smooth. Set aside to cool slightly.
  3. Place egg whites in a large bowl and beat using an electric mixer on medium speed until foamy. Slowly add sugar, one tablespoon at a time, while continuing to beat. Egg whites should become white and glossy.
  4. Continue to beat until egg whites are thick and voluminous and form soft peaks. When you remove the whisk, the meringue should be stiff enough to hold it’s shape and only the peak should drip.
  5. Add egg yolks to chocolate mixture and whisk to combine. Add cocoa powder and salt and whisk until smooth.
  6. Finally, add roughly 1/4 of the egg whites to the chocolate mixture and gently fold using a spatula. Add remaining meringue and continue to fold until mixture is combined. Try not to over-mix or you will lose all the air in the egg whites.
  7. Pour mixture into prepared pan and smooth the top. Bake for approximately 30-35 minutes or until cake has developed a crust and no longer wobbles in the middle. Place on a wire rack to cool completely – don’t remove it from the pan. The cake will sink as it cools – this is normal.
  8. To serve, dust cake with extra cocoa powder. Cut into small slices and serve with whipped cream or ice cream.

Notes

Chocolate: I recommend using a good quality dark or semi-sweet chocolate around 45-70% cocoa. If you prefer things on the sweet side, go for 45-50% chocolate, or for a stronger chocolate flavour, try 70% chocolate. If you are making this gluten free, double check your chocolate is gluten free.

Cocoa powder: I recommend using unsweetened natural cocoa powder, but Dutch processed cocoa will work too.

Egg whites: You’ll need to beat your egg whites (and sugar) until they become thick and glossy (soft peaks). Before you begin: Give your mixing bowl a quick wipe with a paper towel to ensure there’s no dust, grease or residue in it. Be careful not to get any egg yolk in your egg whites when separating your eggs. 

Make ahead: You can make this cake a day or two before serving. Just keep it covered and store it in the fridge.

Storage: Keep leftover cake in an airtight container in the fridge. 

Nutrition Information

Serving Size: 1 slice Calories: 381 Sugar: 25.9 g Sodium: 99.3 mg Fat: 26.2 g Carbohydrates: 33.2 g Protein: 5.8 g Cholesterol: 126 mg
Nutrition information is a guide only.
Author: Jessica HolmesCategory: DessertCuisine: American
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