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