Flourless Chocolate Cake
A rich, decadent Flourless Chocolate Cake that captivates the senses with its deep chocolate flavor and lush fudgy texture, perfect for special occasions or elevating your dessert game at home.
Ingredients
Main ingredients
- 225 g unsalted butter, cut into pieces
- 500 g dark chocolate (about 50% cocoa/cacao), broken into pieces
- 7 large eggs
- 100 g granulated sugar (optional; can be omitted)
Instructions
Preparation
- Preheat oven to 170°C/340°F. Grease and line a 20cm (8in) springform pan, wrap the outside with foil, and set it inside a larger pan for a water bath.
- Melt butter and dark chocolate in short microwave bursts, stirring until smooth; cool almost completely.
- Beat eggs (and sugar, if using) about 10 minutes until very airy and tripled in volume.
- Gently fold in the cooled chocolate until combined.
Baking
- Pour into the prepared pan. Add boiling water to the outer pan (about halfway up the sides) and bake 30–35 minutes until edges are set and top looks glossy; center should reach about 60°C/140°F.
Cooling
- Cool completely in the pan, then cover and refrigerate overnight. Unmold to serve; keep refrigerated up to 4 days.
Notes
For best results, use high-quality dark chocolate, and monitor the cooling stage carefully to avoid cooking the eggs. Patience with chilling overnight enhances the flavor.