Homemade Flourless Chocolate Cake Recipe - Laura Vitale - Laura in the Kitchen Episode 775

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.

Preheat the oven to 400°F (200°C).

Spray an 8-inch springform pan with non-stick spray and place it on a baking sheet.

Whisk the egg whites until frothy with somewhat stiff peaks, but not glossy.

Boil water in the microwave for about 90 seconds until boiling.

In a food processor, add the semisweet chocolate and boiling water, and blend until the chocolate begins to melt.

Add the granulated sugar, egg yolks, softened unsalted butter, vanilla extract, instant espresso powder, and salt to the food processor and blend until combined.

Fold the melted chocolate mixture into the whipped egg whites gently to keep the mixture light.

Pour the batter into the prepared springform pan.

Bake in the oven at 375°F (190°C) for 35 to 45 minutes.

The cake will puff up while baking and then deflate as it cools.

Optionally, fill the center with whipped cream or fresh berries, or simply sprinkle with confectioner's sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens