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Easy Flourless Chocolate Cake

Name: Easy Flourless Chocolate Cake
Prep time: 25 min
Cook time: 60 min
Ingredients: 230 g unsalted butter (2 sticks); 330 g 70% bittersweet chocolate; 6 large eggs; 60 g buttermilk; 185 g sugar; 10 g cornstarch; 4 g kosher salt; 10 g vanilla extract; 1 nespresso pod (or 5g/ 1 tsp instant coffee); 200 g heavy cream; 10 g powdered sugar; 50 g sour cream

This fudgy flourless chocolate cake is one of the most delicious things you can make that’s this easy.

Prep Time: 25

Cook Time: 1

Cooling Time: 1

Servings: servings

Ingredients

230 g unsalted butter, 2 sticks
330 g 70% bittersweet chocolate
6 large eggs
60 g buttermilk
185 g sugar
10 g cornstarch
4 g kosher salt
10 g vanilla extract
1 nespresso pod, or 5g/ 1 tsp instant coffee

WHIPPED SOUR CREAM:

200 g heavy cream
10 g powdered sugar
50 g sour cream

Metric – US Customary

Instructions

Preheat nonstick pan over low. Add butter and chocolate (broken/cut into pieces) to pan and melt together. Remove from heat.
Separate egg whites from yolks and add to separate bowls. Whip egg whites to soft peaks. I find that hand whipping creates a better result than using a mixer, but either method works. Set aside.
Into the yolks, add buttermilk, sugar, cornstarch, salt, vanilla, coffee, and the chocolate/butter mixture. Stir until combined, then fold in egg whites.
Add mixture to a well oiled 9″ springform pan (with a round of parchment at the bottom). A brownie pan also works if you don’t have a round.
Bake in preheated 275°F/135°C oven for 50-60 minutes.
When finished, it should still be slightly jiggly in the center. Resist the urge to cut this warm! Allow to cool fully before cutting.
Garnish with a dusting of dark cocoa powder, a dollop of whipped cream, toasted hazelnuts, a drizzle of nice olive oil, and a pinch of flaky salt.
WHIPPED SOUR CREAM:
Whisk cream and sugar together into soft peaks, about 3-4 minutes. Add sour cream. Whisk to incorporate.