Flourless Chocolate Cake
This is chocolate in its most elemental form. With no flour to get in the way, the result is something between a dense, fudgy brownie and a silky mousse. The most important thing to know is that the cake is supposed to dramatically rise and then fall in the center as it cools; this collapse is what creates its signature dense, moist texture.
Ingredients
- 10 ounces bittersweet chocolate 70-72% cacao, coarsely chopped
- 14 tablespoons 1 3/4 sticks unsalted butter, cut into pieces
- 1 cup granulated sugar
- 5 large eggs at room temperature
- 1 tablespoon dark rum or strong brewed coffee
- 1 teaspoon vanilla extract
- 1/2 teaspoon Diamond Crystal kosher salt
- Cocoa powder for dusting the pan
Instructions
- Butter the bottom and sides of a 9-inch springform pan.
- Dust the inside of the pan with the cocoa powder and tap out the excess.
- Wrap the outside of the pan with the heavy-duty aluminum foil.
- Melt the chocolate and the butter together in a large bowl over simmering water until smooth.
- Remove from the heat and let cool slightly.
- Whip the eggs and the sugar on high speed for 4-5 minutes until pale, thick, and tripled in volume.
- Stream the cooled chocolate mixture into the egg mixture on low speed.
- Add the rum, the vanilla, and the salt, mixing just until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes until edges are set but center jiggles slightly.
- Let the cake cool completely in the pan on a wire rack.
- Run a thin knife around the edge and release the springform pan.
- Dust with the cocoa powder before serving.
Notes
The center will sink and crack as it cools - this is normal.
The cake's texture becomes denser and more fudgy after resting overnight.