Eats // Flourless Chocolate Cake

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Flourless Chocolate Cake

I’ll be honest—I’ve always been a little intimidated by recipes that call for "peaked egg whites." They sounded so fancy and professional. But when I decided to give this flourless chocolate cake a try, I was pleasantly surprised. With just five simple ingredients, this cake turned out to be surprisingly straightforward and absolutely divine. The texture is incredibly rich and dense, almost like biting into a piece of dark chocolate heaven. Even the slightly rustic appearance—like those perfectly imperfect antiques—adds to its charm. And trust me, when every single woman in the room asks for the recipe after enjoying it, you know you’ve created something truly special.

Which makes me want to bake this again soon. Maybe this weekend?

Chocolate Cake Step 1 Chocolate Cake Step 2

Ingredients //

  • 1 cup (2 sticks) unsalted butter, cut into cubes
  • 1 pound bittersweet chocolate, finely chopped or 1 pound bittersweet chocolate chips
  • 9 large eggs at room temperature, separated
  • 3/4 cup granulated sugar
  • Powdered sugar for dusting

Instructions //

Preheat your oven to 350°F. Grease or butter a 9-inch springform pan. Place the butter and chocolate in a medium-sized bowl and microwave in 20-second intervals, stirring between each round to avoid burning the chocolate. It’s crucial to keep an eye on it to ensure the chocolate doesn’t seize.

In the bowl of an electric mixer or using a handheld mixer, whisk the egg yolks and sugar together until they turn a pale yellow color. Gradually mix in a small portion of the melted chocolate to temper the yolks. This prevents the eggs from scrambling when you combine the two. Once tempered, gently fold in the remaining chocolate mixture.

In another clean bowl, beat the egg whites with a whisk attachment (or handheld mixer) until stiff peaks form. Carefully fold the beaten egg whites into the chocolate mixture to preserve their fluffiness. Pour the batter into your prepared pan.

Bake for approximately 50-55 minutes, or until the top begins to crack slightly and a toothpick inserted into the center comes out with moist crumbs attached. Allow the cake to cool for about 10 minutes before removing the sides of the springform pan. Serve at room temperature, optionally dusted with powdered sugar and accompanied by a dollop of whipped cream, fresh berries, or a scoop of vanilla bean ice cream with caramel sauce.

Recipe adapted from here.
Chocolate Cake Step 3 Chocolate Cake Step 5 Chocolate Cake Step 6

Imperfectly delicious... just like life, isn't it?

I’m always on the hunt for new dessert recipes that are both mouthwatering and easy enough for a weeknight. If you have any recommendations, drop them in the comments below—I’d love to try something new!

xo

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