How to Make Flourless Chocolate Cake

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder is lower in calories, while milk chocolate is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

Melt 2 sticks of unsalted butter over a water bath with semi-sweet chocolate in a heatproof bowl.

Prepare 8 cold eggs by cracking them one at a time into a stand mixer.

Beat the eggs on high speed for 8 to 10 minutes until fluffy and increased in volume.

Prepare a 9-inch springform pan by lining the bottom with parchment paper and buttering the sides.

Wrap the sides of the springform pan with foil to prevent water from entering during baking.

Combine about a third of the melted chocolate with the whipped eggs, folding gently to avoid deflating the mixture.

Pour the batter into the prepared springform pan.

Place the springform pan into a roasting pan and add boiling water around it for a water bath.

Bake the cake at 310°F for 22 to 25 minutes, checking the internal temperature to reach 140°F.

Refrigerate the cake for at least 8 hours after baking to allow it to set properly.

Remove the springform top and dust the cake with powdered sugar before serving.

Cut the cake using a knife dipped in hot water for easier slicing, wiping the knife between cuts.

Serve with fresh raspberries and optional strawberry sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens