Description
A simple recipe for a rich, flourless chocolate cake perfect for a quick indulgence.
Ingredients
Scale
- 8 ounces bittersweet chocolate, chopped
- 1/2 cup unsalted butter
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
- Melt the chocolate and butter together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- In a separate bowl, beat the egg yolks, sugar, and vanilla extract until pale and thick.
- Gently fold the slightly cooled chocolate mixture into the egg yolk mixture.
- In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then, fold in the remaining egg whites until just combined. Do not overmix.
- Pour the batter into the prepared cake pan.
- Bake for 25 to 30 minutes. The center will still look slightly soft.
- Let the cake cool completely in the pan on a wire rack. The cake will sink slightly as it cools.
- Carefully invert the cake onto a serving plate before serving.
Notes
- Dust the cooled cake with powdered sugar before serving for presentation.
- This cake keeps well covered at room temperature for up to two days.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 7
- Cholesterol: 100
Keywords: flourless chocolate cake, decadent, easy, gluten free, rich chocolate