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Flourless Chocolate Cake

Name: Flourless Chocolate Cake
Prep time: 20 min
Cook time: 135 min
Ingredients: 230 g unsalted butter (2 sticks); 330 g 70% dark chocolate; 6 large eggs; 185 g granulated sugar; 10 g vanilla extract; 4 g kosher salt; 10 g cornstarch; 4-5 g instant coffee or 1 nespresso pod; 60 g buttermilk (or sour cream + milk to substitute); cocoa powder for dusting

My wife, Lauren (or Lorn as I like to call her) is gluten free and there’s nothing she loves more than dessert. This flourless chocolate cake is Lorn approved and so easy to make.

Prep Time: 20

Cook Time: 2 15

Servings: Large Cake

Ingredients

230 g unsalted butter, 2 sticks
330 g 70% dark chocolate
6 large eggs
185 g granulated sugar
10 g vanilla extract
4 g kosher salt
10 g cornstarch
4-5 g instant coffee or 1 nespresso pod
60 g buttermilk, or sour cream + milk to substitute
cocoa powder for dusting

Metric – US Customary

Instructions

Preheat oven to 275°F (135°C). Prepare a 9″ springform pan with parchment paper & liberal pan spray.
Melt butter & chocolate in non-stick pan over low, stirring occasionally. Allow to cool slightly.
Crack 6 eggs into a bowl and separate egg yolks from whites. Place yolks in one bowl and whites in another.
Using a metal whisk, whip the egg whites to soft peaks, about 8-10 minutes by hand or using a mixer.
In the yolk bowl, whisk in sugar, vanilla, salt, cornstarch, instant coffee, and buttermilk until combined.
Mix melted but cooled chocolate into the yolk mixture until combined.
Gently fold the whipped egg whites into the chocolate mixture using a spatula, ensuring not to deflate the whites.
Pour the batter into the prepared pan and tap slightly to level. Place on a sheet tray to catch any leaks.
Bake in the preheated oven for 60-75 minutes, or until set in the middle.
Allow to cool in the pan for at least 1 hour before removing the springform collar.
Dust the top of the cake with cocoa powder using a fine mesh strainer before serving.