Flourless Chocolate Cake

Sometimes you want something so chocolatey and fudgy and flourless but you don’t want to go to the trouble of whipping egg whites to create that classic flourless chocolate cake texture. That is where this recipe comes in. No whipping of egg whites here.

The recipe is easy - melt some chocolate and butter together and add a touch of espresso. Whip cold eggs until fluffy. Fold eggs and chocolate mixture together and pour into cake pan and bake! So easy and satisfying.

Flourless Chocolate Cake

adapted from Cook’s Illustrated

4 cold eggs

8 ounces dark chocolate

8 tablespoons butter (1 stick)

2 tablespoons freshly brewed strong coffee or espresso

Preheat oven to 325 degrees F. Prepare a 6 inch springform pan or a six inch cake pan by lining with parchment paper. Cover the outside in pieces of foil.

Place a saucepan with 1 inch of simmering water on the stove. Place a bowl on top of the saucepan with the chocolate and butter. Stir and remove from stove when everything is melted together.

In a bowl of a stand mixer, beat cold eggs for 5 minutes until light and fluffy, they will have doubled in volume. Fold 1/3 of eggs into chocolate mixture, folding until incorporated. Then add the last 2/3 of egg mixture and fold until incorporated. Fold in coffee. Pour batter into prepared pan.

Place pan inside a roasting pan and fill up the roasting pan with 1 inch of boiling water (this will help steam the cake). Close the oven door and bake for 20 to 24 minutes until cake registers 140 degrees on a thermometer. Let cool.