Description
A flourless chocolate cake that's fudgy, chocolatey and ultra decadent! An elegant dessert perfect for any occasion!
Ingredients
- 1 Stick (113 g) Unsalted Butter, room temp
- 10 Oz (283 g) Bittersweet Chocolate
- 1 Tbsp (6 g) Cocoa Powder, sifted
- 1 Tsp Espresso Powder, optional but recommended
- 1/2 Tsp Cinnamon, optional but recommended
- 2 Tbsp (22 g) Refined Coconut Oil or any oil
- 1/2 Tsp Salt
- 1 Tsp Vanilla Extract or Paste
- 5 Large Eggs, divided
- 3/4 Cup + 1 Tbsp (162 g) White Sugar
Instructions
- Place a rack in the center of the oven and preheat to 350ºF (176ºC).
- Grease a 9-inch (22.8 cm) springform pan OR line a 9-inch cake pan with parchment paper, leaving an overhang for easy removal.
- In a large sized bowl, add butter and chocolate and melt in the microwave or over a double boiler.
- Add sifted cocoa powder, espresso powder (if using), cinnamon (if using) vanilla and salt and mix to combine. Set aside and allow to cool.
- Next, seperate your eggs. Place egg whites in the bowl of your stand mixer and yolks into a small bowl.
- Fit your stand mixer with your whisk attachment and on medium speed, whip your egg whites. You may also use a hand-held mixer. When your eggs become frothy, after 2 minutes, slowly add your sugar and continue to whip until you reach stiff peaks. It took about 8 minutes with a stand mixer and about 10 minutes with a hand-held mixer.
- While the egg whites are beating, add the yolks one at time into the cooled chocolate mixture, whisking well after each addition. (If you are using a hand-held mixer, finish whipping your egg whites to stiff peaks and set side. Then move on to this step.)
- In 3 additions, gently fold your meringue with a rubber spatula into the chocolate mixture. Be careful to not overmix. You want to incorporate the meringue just until the white streaks are gone.
- Transfer you batter to your prepared pan or cake pan and bake for 30 to 35 minutes. Mine finished after 32 minutes.
- Allow to completely cool in the pan before serving. It will deflate as it cools. Enjoy!
Notes
- Store in an airtight container at room temp for 5 days.
- Prep Time: 20 Minutes
- Cook Time: 25 to 30 Minutes