Simple 7-ingredient chocolate cake created with no flour. The beautiful cracked crust is reminiscent of meringue, which is an element in this recipe that is classic in creating a wonderful flourless chocolate cake. Fudgy in the middle and perfect to serve for dessert!
- 200g plain baking/cooking dark chocolate block, broken into squares or roughly chopped
- 100g (1/2 cup) unsalted butter
- 5 medium-large eggs, at room temperature (all eggs together in shells weighing approx. 290g)
- 1 tsp vanilla extract
- 2/3 cup (140g) raw or white granulated sugar
- 3 Tbsp (25g) dutch-process cocoa powder, if you can’t get dutch-process, try using natural unsweetened cocoa but the dutch-process is highly recommended
- 2 tsp (2g) instant coffee powder
- Preheat oven to 160ºC (320ºF). Grease with butter and line a 9 inch (22cm) round springform pan with baking paper on the base and sides. Set aside.
- Prepare a double boiler with a large heat proof mixing bowl over simmering water, such as a glass mixing bowl. NOTE: make sure this is big enough, as this is the bowl which you’ll end up mixing all of the ingredients together for the entire cake.
- Add chocolate and butter to the bowl and warm over low-medium heat until completely melted and smooth. Remove from heat and allow to cool slightly whilst you separate the eggs.
- Separate eggs, pouring egg whites into a large mixing bowl or the bowl of a stand mixer. Add yolks into a small bowl.
- When chocolate mixture has cooled slightly and just warm to the touch when you dip your finger in, add egg yolks and vanilla, whisk through until well combined.
- Sift over cocoa and add coffee powder. Set aside.
- To whip the egg whites, use an electric hand beater or stand mixer with the whisk attached, beat for 20 seconds until foamy.
- Gradually pour in sugar one tablespoon at a time, whilst beating on medium-high speed, beating for 30 seconds between each addition of sugar. Scrape down the sides if any sugar is stuck to the bowl. Continue to beat egg whites until stiff peaks form, about 3 minutes all up. To test if the egg whites are done, stop the beater and lift up the beaters, the egg whites should hold their shape and not fall back down into the bowl.
- Give the chocolate mixture a stir again, if it’s turned too thick, mix it well to loosen it up.
- Add 1/3 of whipped egg whites to the chocolate mixture, fold with a spatula until just combined. Ensuring to patiently fold them through to avoid deflating the egg whites too much.
- Add another 1/3 of the whites and fold through until just combined, some white streaks will still be visible.
- Add the last 1/3 of whites and fold until fully incorporated with no white streaks remaining. Also ensure not to over-mix, just until you notice no white streaks visible. If you keep mixing, you will lose too much air in those whipped eggs.
- Pour into lined springform pan. Smooth out the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted into the middle comes out with a few moist crumbs still on it and the middle no longer jiggles. Ensure not to over-bake as the cake can dry out in the middle easily. Cracks will also appear around the edges and on top.
- Remove from oven and allow to cool in pan for 10 minutes.
- Gently release springform and lift out cake. Allow to cool for a further 10-15 minutes until its easier to slide the cake off the base whilst it’s still somewhat warm as it’s harder to remove once the cake is cooled. It’s ok if more cracks appear on the crust, that’s the nature of this cake.
- Transfer cake to a wire rack to cool completely. You can also cool it in the refrigerator to fasten up the process.
- Serve and enjoy! Can also warm it up and serve with ice-cream or dolloped cream.
- Store in an airtight container, refrigerated, for 3-4 days.