Last updated on January 8th, 2017
If you’ve never tasted a Flourless Chocolate Cake, please take note: it’s delicious! It’s delicious with coffee, champagne, or a simple glass of milk. And would you believe this fudgy-creamy miracle is a cinch to make? I make it this way:
Take an 8- or 9-inch springform pan…
And grease it with butter.
Next, separate 6 large eggs. Put the yolks in a small bowl, and the whites in the bowl of a standing mixer. (If you are using a hand-held electric mixer, put the yolks in a big glass bowl.)
Now grab 8 ounces of good-quality bittersweet chocolate…
And violently chop it into small(ish) pieces.
Throw the chopped chocolate and 6 tablespoons of butter into a medium-size glass bowl…
And melt them in the microwave, stirring the mixture every 30 seconds or so. (Alternatively, you can melt the butter and sugar in a double boiler.) Be sure to melt the chocolate completely — the mixture should be as smooth and satiny as an Hermès scarf.
Not that I own anything from Hermès.
While the chocolate cools, beat the egg whites at medium-high speed. When the whites develop soft peaks, slowly add 1/2 to 3/4 cup of sugar. I used the lesser amount to produce a barely-sweet cake.
Then increase the speed to “high,” and continue beating until stiff peaks form. Stiff peaks hold their shape when scooped up with a forest-green spatula. Set the whites aside for a moment.One at a time, stir the egg yolks into the slightly-cooled chocolate mixture.
Oh. If you’d like to add a teaspoon of vanilla, Cointreau, or Grand Marnier to the chocolate, I won’t stop you.
Scoop up 1 cup of the stiff egg whites, and stir them into the chocolate mixture, just to lighten it.
Then pour the chocolate over the egg whites…
And fold them together with a spatula. Do this gently to avoid deflating the whites.
Scoop or pour the works into the prepared pan, and smooth the top with a spatula.
This next step is not optional:
Lick the spatula.
Bake on the center rack of a preheated 350°F oven until the cake puffs and a delicate crust forms over the surface — 35-40 minutes.
Cool on a rack for 10 minutes (the cake will deflate as it cools), and then unclip the pan, and lift off the rim.
When completely cool, dust the cake with confectioners’ sugar…
And enjoy it with coffee for dessert, or with champagne for breakfast.
Make no mistake, people. Flourless Chocolate Cake is THE breakfast of champions.
Does this famous French cake appeal to you? You can let me know by leaving a comment. As always, I love hearing from you!
Here’s the printable: