I don’t eat a lot of sweets, but can’t turn down a square (or two) of dark chocolate. I’m talking 70% cacao or greater. There have been plenty of instances when I’ve ordered a chocolate dessert, that on paper or to the eye appeared chocolaty, only to be underwhelmed; too one note and sweet for my taste buds, rather than exhibiting those complex and deep chocolate flavors I crave. Where’s the chocolate?

While a flourless chocolate cake obviously doesn’t contain flour (or gluten for that matter), that’s not what this cake is about. Rather, this cake is all about the chocolate. Pure, rich, glorious chocolate. I’m talking dark, bittersweet chocolate, in this case 73% cocoa. If that’s your type of chocolate, then this is the cake for you.

Given the absence of flour, this (flourless) cake is not ‘cakey’ but ‘fudgy’ in texture, with an airy element. The egg whites are whipped until hard peaks are formed and then folded into the batter, resulting in a rich yet light and ethereal cake. I also added two shots of [La Colombe] espresso to the batter. Coffee greatly enhances and intensifies the flavor of chocolate. I opted for dark brown sugar, as opposed to white sugar, the latter which you typically find in flourless chocolate cake recipes. Dark brown sugar contains molasses, which imparts complex caramel and toffee notes.

When the cake comes out of the oven, it will be set around the edges but still a bit wobbly in the center. It will firm up somewhat as it rests (yes, you should let it rest for about 10 minutes, that is, if you have the willpower; I confess, I didn’t). Before slicing, dust the top of the cake with a sprinkling of pure cocoa powder (I used Valrhona).

As you slice into the warm cake, it will be slightly and pleasantly gooey and molten-y  in the middle. If there is any leftover cake to store in the refrigerator, know that it will take on a completely different texture as it cools. It will solidify and become completely fudgy.

Since this cake is all about the chocolate, seek out the best quality chocolate and cocoa powder you can find.

Lastly, serve with a dollop of freshly whipped cream over the warm chocolate cake – yum!

Flourless Chocolate Cake

Calling all chocholics. This flourless chocolate cake is incredibly fudgy, slightly gooey, and insanely rich and chocolaty.

1 ½ sticks of butter, roughly chopped, plus extra for greasing pan
12 ounces dark chocolate wafers (used 73% cacao)
2 shots of espresso, room temperature
6 large eggs, separated
1 cup of dark brown sugar
¼ cup good quality cocoa powder, plus extra for dusting (used Valrhona)
1 teaspoon pure vanilla extract
¼ teaspoon salt
Whipped cream for serving (optional)

Preheat the oven to 350F. Line and grease a 9-inch spring form pan. Dust with cocao powder.

Place the butter, chocolate, and espresso in a heat proof bowl that fits snuggly over a pot. Fill the pot with a few inches of water. Bring the water to a simmer. Place the bowl over the pot. Whisk the chocolate until completely melted. Set aside to cool slightly.

Mix the egg yolks, ½ cup brown sugar, cocoa powder, vanilla extract, and salt in a large mixing bowl. Whisk the cooled chocolate mixture into the egg mixture.

Place the egg whites into a separate bowl. With an electric beater, beat on medium-high speed until frothy. Slowly add in the reserved ½ cup of brown sugar. Continue to beat until firm peaks form.  In batches, fold the egg whites into the chocolate mixture.

Pour the batter into the greased pan. Bake, about 35 minutes, until set around the edges but still a bit wobbly in the middle. Let rest 10 minutes. Dust the top of the cake with cocoa powder.

Serve with a dollop of whipped cream.