Flourless Chocolate Cake
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.
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
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.
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