4-Ingredient Flourless Chocolate Cake - Everyday Food with Sarah Carey

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 together 8 oz of chopped semisweet chocolate and 6 tablespoons of unsalted butter in a double boiler or a heatproof bowl set over simmering water.

Stir the chocolate and butter mixture occasionally, ensuring the bowl does not touch the water to avoid overheating.

Separate 6 large eggs, placing the egg whites in a mixer to be beaten until soft peaks form.

While waiting for the egg whites, stir the egg yolks into the cooled chocolate mixture and add a pinch of coarse salt, making it five ingredients instead of four.

Gradually add 1/2 cup of sugar to the egg whites while beating to help it dissolve and maintain fluffiness.

Continue beating the egg whites until they hold stiffish peaks, but not completely stiff.

Fold a quarter of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining egg whites without over-folding.

Prepare a 9x3 inch springform pan by buttering it, then pour the batter into the pan.

Bake at 275°F for about 45 to 50 minutes, or until the cake pulls away slightly from the sides of the pan.

Let the cake cool completely in the pan, running a knife around the edges if necessary before releasing it from the springform pan.

Dust the top with confectioners' sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens