Description
Indulgent “flourless chocolate cake” beckons chocolate enthusiasts with its rich, silky texture and intense cocoa depth. Dark chocolate and pure ingredients combine to create a luxurious dessert that delights your palate with sophisticated, melt-in-mouth elegance.
Ingredients
Scale
Main Ingredients:
- 6 dark chocolate bars (70% cocoa)
- 1 cup (226g) unsalted butter
- 6 large eggs
- 1 cup (200g) granulated sugar
Supporting Ingredients:
- 1/4 cup (30g) cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Optional Garnish:
- 2 tbsp powdered sugar
- 1/4 cup fresh berries
- 2 sprigs mint leaves
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly prepare a 9-inch springform pan by lining the bottom with parchment paper and generously greasing the sides with butter.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
- Melt the dark chocolate bars and butter together in the double boiler, stirring continuously until smooth and fully incorporated, then remove from heat and let cool slightly.
- In a separate large mixing bowl, whisk the eggs and granulated sugar vigorously until the mixture becomes pale and slightly voluminous, about 3-4 minutes.
- Gently fold the melted chocolate mixture into the egg mixture, incorporating carefully to maintain the light texture.
- Sift the cocoa powder and salt directly into the batter, folding gently until no dry streaks remain.
- Stir in the vanilla extract, ensuring even distribution throughout the batter.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the edges are set but the center remains slightly soft and slightly jiggly.
- Remove from the oven and allow the cake to cool completely in the pan for at least 1 hour.
- Carefully release the springform ring and transfer the cake to a serving plate.
- Dust with powdered sugar just before serving and garnish with fresh berries and mint sprigs.
- For best flavor and texture, serve at room temperature and consume within 2-3 days.
Notes
- Swap chocolate types to customize flavor intensity, with milk or semi-sweet chocolate creating milder versions and darker percentages delivering richer results.
- Use room temperature eggs for smoother batter integration and more consistent cake texture, preventing potential lumping during mixing.
- Create gluten-free option by confirming all ingredients are certified gluten-free, especially checking cocoa powder and vanilla extract labels.
- Transform cake into dairy-free version by substituting butter with coconut oil or plant-based margarine, maintaining similar richness and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 25g
- Sodium: 80mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 180mg