Flourless Chocolate Cake
Dense, fudgy, and intensely chocolatey — this cake relies entirely on eggs for structure. The yolks enrich the chocolate ganache base, while whipped whites fold in to give it just enough lift to qualify as cake rather than truffle. Naturally gluten-free without trying to be, which is the best kind.
Instructions
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Preheat oven to 325°F. Butter a 9-inch springform pan and line the bottom with parchment.
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Melt chocolate and butter together in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and let cool for 5 minutes.
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Whisk in 1/2 cup sugar and vanilla until combined. Add egg yolks one at a time, whisking after each.
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In a separate clean bowl, whip egg whites with cream of tartar and salt to soft peaks. Gradually add the remaining 1/4 cup sugar and whip to stiff, glossy peaks.
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Fold one-third of the whites into the chocolate mixture to lighten it. Gently fold in the remaining whites in two additions.
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Pour into the prepared pan. Bake for 22 to 25 minutes until the top is set and a slight crack forms around the edges. The center should still have a faint wobble.
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Cool in the pan on a wire rack — the cake will sink slightly as it cools, which is correct. Remove the springform ring. Dust with cocoa powder and serve with whipped cream.