This is probably my favorite chocolate cake, aside from a molten lava cake. This is so rich and chocolatey that you will think you’ve gone to heaven. This is because the cakes’ structure comes from whipped eggs and not from flour, so it’s almost like a chocolate mousse cake or chocolate soufflé cake. It is so rich I always serve a small piece of it with vanilla ice cream or whipped cream on the side.
TIPS: Be sure to let the cake completely cool before trying to get it out of the springform pan. It needs time to set up because of the eggs. I recommend a light springform pan rather than a dark pan as the dark one will cook the edges faster than the center, so if you use a dark pan, watch very carefully that the outside edge doesn’t burn. Be sure the cake is completely cool and it is right before serving time before sprinkling it with icing sugar and cocoa, or it will disappear into the cake.
Flourless Chocolate Cake
Ingredients
- 2 sticks of butter (1 Cup) plus more to grease the pan
- unsweetened cocoa powder for dusting
- 16 oz very bittersweet chocolate (preferably 70% cacao) finely chopped
- 8 large eggs room temperature
- 3/4 C granulated sugar
- 1/2 tsp salt
- 2 Tbsp Kaluah liqueur OR Grand Marnier, OR another liquor of choice. If you prefer not to add alcohol, use cold brewed coffee instead.
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350 degrees. Butter the bottom and sides of a 9-inch springform pan (preferably light metal). Dust with cocoa powder and dump out excess.
- Combine the butter and chocolate in a medium metal bowl set over a pot of simmering water on the stove (or use double boiler) and melt together, stirring frequently, until the chocolate is melted and smooth. Remove top bowl and set aside to cool to room temperature.
- Meanwhile beat the eggs, granulated sugar and salt in a large bowl with an electric mixer at medium-high speed until eggs are thickened and airy, 4-6 minutes. Beat in liqueur and vanilla. Gently fold in the cooled melted chocolate mixture with a rubber spatula in three additions, until just combined (do not overmix or stir vigorously as you want to maintain the fluffiness of the whipped eggs).
- Pour the batter into the prepared pan and bake until the edges are set and the center puffs but is still slightly jiggly when you wiggle the pan, about 30-40 minutes depending on your oven. Do not overbake and do not use a toothpick to check as the cake will fall.
- Transfer cake to a wire rack and let cool completely (cake center will sink a bit). Remove cake from springform ring. Dust cake with cocoa powder and confectioners sugar just before serving. Serve with a side of whipped cream or vanilla ice cream.
- Enjoy!