Flourless Chocolate Cake

Four-ingredient Flourless Chocolate Cake, a chocolatey pleasure in every bite you won't regret. Rich dark chocolate, butter, eggs, and a touch of sugar for a dense, moist, and intensely chocolatey delight.

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Ingredients

▢ 200 g Dark Chocolate
▢ 60 g Butter
▢ 6 Large Eggs
▢ 100 g Sugar

Instructions

Cut the chocolate into small pieces and place them in a heatproof bowl.
Add butter to the chocolate pieces.
Melt the dark chocolate and butter together, using a double boiler, stirring until smooth. Allow it to cool slightly.
Separate the egg yolks from the egg whites and place them in a mixing bowl.
Beat the egg yolks until smooth.
Add the melted chocolate to the egg yolks, stirring continuously to avoid scrambling the eggs.
Beat the egg whites with a hand mixer on medium-high speed until soft peaks form. Slowly add the sugar while beating, until fully incorporated.
Add ⅓ of the egg white mixture to the chocolate mixture, stirring until well combined.
Pour the chocolate egg white mixture into the remaining egg whites and gently fold until well combined, trying not to deflate the mixture too much.
Once the chocolate mixture is fully incorporated into the egg white mixture, pour the batter into the prepared cake mold.
Bake in the preheated oven at 150°C (302°F) with a fan for approximately 35-40 minutes or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Allow the cake to cool in the mold for a few minutes before transferring it to a wire rack to cool completely.
Remove from the cake mold.
Optionally, dust with powdered sugar or cocoa powder before serving.

Notes

Melting the Chocolate and Butter: Gently melt the chocolate and butter using a double boiler. Be sure the water doesn’t touch the bowl, as too much heat can burn the chocolate. Let it cool a bit before adding to the egg yolk, if it’s too hot, it could scramble them.

Beating the Egg Whites: Make sure your bowl and whisk are clean and free of grease, as any fat will stop the egg whites from whipping up properly. Gradually add sugar, letting it dissolve completely for a smooth and stable mixture.

Folding the Mixture: Start by stirring in about a third of the whipped egg whites to lighten the chocolate mixture. Then gently fold in the rest, using slow, sweeping motions to keep the batter airy. It’s okay if you see a few streaks; they’ll mix in while baking.

Baking: Check the cake after 35 minutes with a toothpick. It should come out with moist crumbs, not wet batter. Be careful not to overbake, as that can make it dry.

Storage: You can keep the cake in an airtight container at room temperature for a day or two, or refrigerate it for up to a week. It often tastes even better after a day, becoming denser and fudgier.

Nutrition