I made this cake for my friend, who is a make up artist and the only person in the entire world (for now) who does my make up every now and then (I don’t wear a lot of make up). We hang out, she paints all over my face (I always tell her to do whatever she wants, I trust her completely with make up and she’s the only one I know who can pull off craziest combinations), we eat cake. Why this particular cake this time? Because Blanka is currently on a special diet without carbohydrates.
Trust me, you will love this one!
PrintFlourless Chocolate Cake
Ingredients
- 7 oz (200g) 72% chocolate
- 7 oz (200g) butter
- 4 eggs
- 2/3 cup (85 g) sugar
Instructions
- Heat oven to 375°F (190°C), line an 8 inch springform pan with parchment paper, butter and dust with powdered sugar (or flour).
- Place a glass bowl on the pot, on the stove with simmering water, and melt the butter and chocolate until smooth.
- In two bowls, separate the eggs (place the whites in a larger bowl). Beat the yolks with half the sugar until thick and pale. In the other bowl, beat the whites until soft peaks, then add the rest of the sugar and beat to stiff peaks.
- Slowly whisk the chocolate mixture into the yolk mixture. Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula.
- Pour the batter into the prepared pan and bake about 45-50 minutes. Remove from the oven.
- Run a knife around the outside edge, then let sit until cool. It will sink down and the top will crack. Dust with powdered sugar and serve with whipped cream.
Frequently Asked Questions
Why does a flourless chocolate cake sink in the middle after baking?
Sinking is normal and expected because the structure relies on eggs rather than flour. The cake puffs during baking and deflates as it cools, which is part of what gives it the dense, fudgy center. 
How can I tell when the cake is done since there is no crumb to test?
The edges should be set and pulling slightly from the pan, while the center should still have a gentle wobble when you shake it. It will firm up considerably as it cools.
Can I make this ahead of time for a dinner party?
Yes, it actually improves with a day of rest. Bake it, let it cool completely, then cover and refrigerate. Bring it to room temperature before serving for the best texture.
