This is the fudgiest Flourless Chocolate Cake you've been dreaming of! It's super light, moist and chocolatey, but best of all, it's easy to make and only has a few ingredients that you will most likely already have in your fridge and pantry.
Lately I have been gravitating towards baking, and I think it's because I love how beautiful the end result is. And even if some of my attempts fail, they still end up tasting damn good, like really good. I mean, have you ever met a dessert you made and truly didn't love, or like? Didn't think so!
I wanted to make a cake last weekend and we had no flour in the pantry. Shock horror! I cannot tell you how annoyed I was, but then I realised I didn't need to bother with flour because I could make a Flourless Chocolate Cake - hello gluten free dessert, oh how I love you.
You'll probably be surprised to learn that I am not actually a die hard fan of chocolate. But I love to bake for my family and friends, and they all agree, this is one of my best cakes yet. Its slightly crisp on the edges, and falls away in the centre to create beautiful chocolatey cracks that almost makes it too beautiful to eat. But the hero of this cake is that it's super moist, fudgy, and super light on the inside.
Running to the pantry yet to check if you have the ingredients? I don't blame you. The greatest thing about this fudgy Flourless Chocolate Cake is that it only has a few ingredients: butter, chocolate, eggs, vanilla extract, white sugar, salt and cocoa powder. It's best served warm on it's own, or with a generous dollop of coconut yoghurt on top (Coyo is my favourite).
Dessert / Chocolate Cake
This is the fudgiest Flourless Chocolate Cake you've been dreaming of!
It's super light, moist and chocolatey, but best of all, it's easy to make and only has a few ingredients that you will most likely already have in your fridge and pantry. Oh! And did I mention? Its also gluten free!
Its slightly crisp on the edges, and falls away in the centre to create beautiful chocolatey cracks that almost makes it too beautiful to eat. But the hero of this cake is that it's super moist, fudgy, and super light on the inside.
1/2 cup salted butter, chopped roughly (plus extra for greasing)
200g dark chocolate, chopped roughly
5 eggs, separated
3/4 cup white sugar
2 tbsp cocoa, plus extra for greasing
1 tbsp vanilla extract
Pinch of flaky sea salt
Preheat your oven to 180°C. Grease a round 18cm to 20cm springform pan with butter and make sure you generously cover the entire surface (on the inside). Then dust a generous layer cocoa powder all over the butter until you can't see any butter, or the pan. Set aside.
Add the chopped butter and chopped chocolate into a large microwave safe bowl. Gently toss the butter and chocolate with your fingertips. Place the bowl in the microwave for thirty seconds, take the bowl out of the microwave and stir well. Repeat until the butter and chocolate have completely melted and combined together beautifully. You don't want any clumps of chocolate. Set aside to cool.
Separate your eggs into two small bowls if you haven't done so already.
Fit a stand mixer with the whisk attachment and place the egg whites into the stand mixer bowl. If you don't have a stand mixer, an electric hand held mixer will work just as fine.
Beat the egg whites on medium speed for 2 to 3 minutes. Gradually increase the speed of your stand mixer to high while you slowly pour the white sugar in increments to aerate the egg whites. Check the sugar has dissolved before adding more. You can do this with your fingertips. If the egg whites feel grainy, keep beating for another 30 seconds to 1 minutes until it feels smooth. Continue beating on high until all the sugar has dissolved and until beautiful white stiff peaks form. Set aside.
Add the egg yolks one at a time into the chocolate and butter mixture, which should have cooled down slightly. Whisking the egg yolk into the chocolate completely before adding the next egg yolk. Repeat until all the egg yolks have been combined into the chocolate mixture. It may look at look lumpy, don't worry - it's ok. Add cocoa powder, vanilla extract and salt and whisk gently until combined.
Slowly add the chocolate mixture one to two heaped spoonfuls at a time into the whipped egg whites, and fold gently (preferably with a flat silicone spatula) to combine. Mix until there are no streaks of egg whites or cocoa powder. Be careful not to over mix as this will remove some of that lovely aeration from the whipped eggs white, which makes your cake moist and fudgy. Take your time.
Pour the chocolate the batter into the prepared pan, and use a silicone spatula to spread into an even layer. You can also use the back of a large spoon.
Bake at 180°C for 40 to 45 minutes, or until the edges of the cake start to pull away from the sides of the pan.
Allow the cake to cool for at least an hour (hopefully you can wait that long) before removing it from the springform pan. You will notice as the cake cools, it drops and crates a stunning cracked surface.
Serve with coconut yogurt, and enjoy!
An extra tip!
When it comes to cooking with chocolate, if possible, get the best dark chocolate at the supermarket. Lindt 90% Dark Chocolate is my baking go to.
If you make this Fudgy Flourless Chocolate Cake, or any other recipes on here, remember to tag me on Instagram @smorkitchen #smorkitchen. I love seeing what you make!