This is the best flourless chocolate cake recipe, you don't need many ingredients and it tastes incredibly delicious. Prepare it!
For chocolate lovers this recipe is essential. It is an easy recipe to make and the star ingredient is the chocolate you use. It can be dark chocolate, milk chocolate, seasoned chocolate, use the one you like the most to give it the flavor you like the most. The trick to make the cake rise and be more fluffy is to beat the eggs very well. The end result is a soft and moist cake, it goes perfectly with some vanilla ice cream and the best part is that you don't need any flour!
- 8 large eggs, cold
- 1 lb. of dark, semisweet or bittersweet chocolate, coarsely chopped
- 16 tablespoons of unsalted butter, cut into 16 pieces
- Optional toppings: powdered sugar and/or berries
- Preheat the oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper.
- Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan. Bring a kettle or pot of water to boil.
- In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles (5 minutes).
- Meanwhile, melt the chocolate and butter together. You can either do this in a double boiler on the stove or you can do this in the microwave (by heating the chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the chocolate and butter are melted and smooth).
- Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is homogenous.
- Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and VERY carefully pour in enough boiling water to come about halfway up the sides of the springform pan.
- Bake for 22 minutes until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust has formed on the surface.
- Remove the springform pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until cool.
- About 30 minutes prior to serving, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper.
- If desired, lightly dust the cake with powdered sugar and top with berries.