Flourless Chocolate Cake
By Ashley MoorePublished on March 2, 2016
Time
1½ hours, plus 30 minutes cooling, 6 hours chilling, and 30 minutes standing
Yield
Serves 10 to 12
Ingredients
Cake
12 ounces (340 grams) bittersweet chocolate, broken into 1-inch pieces16 tablespoons unsalted butter 6 large eggs 1 cup (7 ounces/198 grams) sugar ½ cup water 1 tablespoon cornstarch 1 tablespoon vanilla extract 1 teaspoon instant espresso powder ½ teaspoon SaltWhipped Cream
½ cup heavy cream, chilled2 teaspoons sugar ½ teaspoon vanilla extractBefore You Begin
Plan ahead: This cake needs to chill for at least 6 hours, so we recommend making it the day before serving. An accurate oven thermometer is essential here. Our preferred bittersweet chocolate is Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar. Top the cake with chocolate shavings, if desired; to make shavings, simply shave bittersweet bar chocolate with a vegetable peeler.
Instructions
- Adjust oven rack to middle position and heat oven to 275 degrees. Spray 9-inch springform pan with vegetable oil spray. Microwave chocolate and butter in bowl at 50 percent power, stirring occasionally with rubber spatula, until melted, about 4 minutes. Let chocolate mixture cool for 5 minutes.
- Whisk eggs, sugar, water, cornstarch, vanilla, espresso powder, and salt together in large bowl until thoroughly combined, about 30 seconds. Whisk in chocolate mixture until smooth and slightly thickened, about 45 seconds. Strain batter through fine-mesh strainer into prepared pan, pressing against strainer with rubber spatula or back of ladle to help batter pass through.
- Gently tap pan on counter to release air bubbles; then let sit on counter for 10 minutes to allow air bubbles to rise to top. Use tines of fork to gently pop any air bubbles that have risen to surface. Bake until edges are set and center jiggles slightly when cake is shaken gently, 45 to 50 minutes. Let cake cool for 5 minutes, then run paring knife between cake and sides of pan.
- Let cake cool in pan on wire rack until barely warm, about 30 minutes. Cover cake tightly with plastic wrap, poke small hole in top, and refrigerate until cold and firmly set, at least 6 hours.
- Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes.
- To unmold cake, remove sides of pan and slide thin metal spatula between cake bottom and pan bottom to loosen, then slide cake onto serving platter. Let cake stand at room temperature for 30 minutes. Slice with warm, dry knife. Top slices with whipped cream and serve.
for the cake
for the whipped cream
Time
1½ hours, plus 30 minutes cooling, 6 hours chilling, and 30 minutes standingYield
Serves 10 to 12Ingredients
Cake
Whipped Cream
Test Kitchen Techniques
Ingredients
Cake
Whipped Cream
Test Kitchen Techniques
Ingredients
Cake
Whipped Cream
Test Kitchen Techniques
Why This Recipe Works
Recipes for flourless chocolate cake abound, but we found these recipes to be overly complicated. For this recipe, we wanted to ditch the fancy techniques without ditching the flavor or texture. We started by microwaving some chocolate and butter, and after incorporating the remaining ingredients, we took three cautionary steps to ensure a crack-free cake: straining and resting the batter, followed by popping any bubbles that rose to the surface. We didn’t want to go to the trouble of using a water bath, and we found a way around that—baking the cake in a low 275-degree oven for just 45 minutes was the key to silky, crack-free smoothness.
Before You Begin
Plan ahead: This cake needs to chill for at least 6 hours, so we recommend making it the day before serving. An accurate oven thermometer is essential here. Our preferred bittersweet chocolate is Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar. Top the cake with chocolate shavings, if desired; to make shavings, simply shave bittersweet bar chocolate with a vegetable peeler.
Instructions
- Adjust oven rack to middle position and heat oven to 275 degrees. Spray 9-inch springform pan with vegetable oil spray. Microwave chocolate and butter in bowl at 50 percent power, stirring occasionally with rubber spatula, until melted, about 4 minutes. Let chocolate mixture cool for 5 minutes.
- Whisk eggs, sugar, water, cornstarch, vanilla, espresso powder, and salt together in large bowl until thoroughly combined, about 30 seconds. Whisk in chocolate mixture until smooth and slightly thickened, about 45 seconds. Strain batter through fine-mesh strainer into prepared pan, pressing against strainer with rubber spatula or back of ladle to help batter pass through.
- Gently tap pan on counter to release air bubbles; then let sit on counter for 10 minutes to allow air bubbles to rise to top. Use tines of fork to gently pop any air bubbles that have risen to surface. Bake until edges are set and center jiggles slightly when cake is shaken gently, 45 to 50 minutes. Let cake cool for 5 minutes, then run paring knife between cake and sides of pan.
- Let cake cool in pan on wire rack until barely warm, about 30 minutes. Cover cake tightly with plastic wrap, poke small hole in top, and refrigerate until cold and firmly set, at least 6 hours.
- Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes.
- To unmold cake, remove sides of pan and slide thin metal spatula between cake bottom and pan bottom to loosen, then slide cake onto serving platter. Let cake stand at room temperature for 30 minutes. Slice with warm, dry knife. Top slices with whipped cream and serve.
for the cake
for the whipped cream
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