Flourless Chocolate Cake
The absence of flour results in a texture somewhere between a dense, fudgy brownie and a rich mousse. The key technique is whipping the eggs and sugar until they are thick and voluminous, which gives the cake its lift. Be aware that the cake will rise during baking and then fall dramatically as it cools; this is normal and creates the characteristic dense center and crackly top.
Ingredients
- 8 oz bittersweet chocolate 70% cacao, finely chopped
- 4 oz semisweet chocolate finely chopped
- 1 cup unsalted butter 2 sticks, cut into pieces
- 1 tsp instant espresso powder
- 6 large eggs room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 tbsp dark rum
- 1/2 tsp Diamond Crystal kosher salt
- Dutch-process cocoa powder for dusting the pan
Method
- Preheat oven to 350F.
- Butter 9-inch springform pan, dust with cocoa powder, wrap outside with foil.
- Melt both chocolates, butter, and espresso powder in double boiler until smooth.
- Whip eggs with both sugars on high speed 5-7 minutes until pale and tripled in volume.
- Fold melted chocolate mixture, rum, and salt into whipped eggs until just combined.
- Pour into prepared pan, smooth top.
- Bake 25-30 minutes until edges are set but center slightly wobbles.
- Cool completely in pan. Cake will sink in middle.
- Run knife around edge, release springform, dust with cocoa powder.
Notes
Center should be fudgy. Don't overbake. Cake will continue setting as it cools.