Flourless Chocolate Cake
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FLOURLESS CHOCOLATE CAKE
INGREDIENTS:
230g (16T/2 sticks) butter
330g (11.5oz) 70% dark chocolate
6 Large eggs
185g (1c) Granulated sugar
10g (2 1/3t) Vanilla extract
4g Salt (3/4t)
10g (3 3/4t) Corn starch
4-5g (1T) Instant coffee or 1 nespresso pod
60g (1/4c) Buttermilk (or sour cream + milk)
Cocoa powder for dusting
INSTRUCTIONS:
1. Preheat oven to 275°F (135°C). Prepare a 9” springform pan with parchment paper & liberal pan spray.
2. Melt butter & chocolate in non-stick pan over low, stirring occasionally. Allow to cool slightly.
3. Crack 6 eggs into a bowl and separate egg yolks from whites. Place yolks in one bowl and whites in another.
4. Using a metal whisk, whip the egg whites to soft peaks, about 8-10 min by hand or using a mixer.
5. In the yolk bowl, whisk in sugar, vanilla, salt, cornstarch, instant coffee, and buttermilk until combined.
6. Mix melted but cooled chocolate into the yolk mixture until combined.
7. Gently fold the whipped egg whites into the chocolate mixture using a spatula, ensuring not to deflate the whites.
8. Pour the batter into the prepared pan and tap slightly to level. Place on a sheet tray to catch any leaks.
9. Bake in the preheated oven for 60-75 minutes, or until set in the middle.
10. Allow to cool in the pan for at least 1 hour before removing the springform collar.
11. Dust the top of the cake with cocoa powder using a fine mesh strainer before serving.
