Simple Flourless Chocolate Cake Recipe: A Decadent Delight
Introduction
Indulge in the sublime richness of our Simple Flourless Chocolate Cake, a recipe that promises an irresistible chocolate experience with minimal fuss. This luxurious dessert, featuring an elegant blend of chocolate and butter, is perfect for any occasion, from an afternoon brunch to a special dinner. It’s an effortlessly decadent treat that stands out from other flourless chocolate cakes with its slightly unique twist. With a prep time of just 20 minutes and a baking time of about 50 minutes, you’ll have a delightful dessert ready in just over an hour. Let’s dive into the delightful simplicity of this recipe!
Ingredients
- Unsalted Butter: 6 tablespoons (plus extra for greasing)
- Bittersweet Chocolate: 6 ounces (chopped)
- Granulated Sugar: 1 1/2 cups
- Large Eggs: 6 (separated)
Equipment
- 9-inch springform pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Microwave-safe bowl
- Rubber spatula
Instructions
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Preheat the Oven:
Preheat your oven to 275°F (135°C), making sure the oven rack is positioned in the center. This low and slow bake ensures that your cake remains rich and dense. -
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Prepare the Pan:
Grease a 9-inch springform pan with butter, ensuring that the sides and bottom are well-coated to prevent sticking. For extra security, you might also want to line the bottom of the pan with parchment paper. -
Melt the Chocolate and Butter:
In a large microwave-safe bowl, combine the 6 tablespoons of unsalted butter and the 6 ounces of chopped bittersweet chocolate. Microwave in 30-second intervals, stirring after each interval, until the mixture is completely melted and smooth. Let it cool slightly. -
Combine Egg Yolks and Chocolate:
Once the chocolate mixture has cooled to a warm but not hot temperature, whisk in the egg yolks until fully incorporated. This will create a luscious, creamy chocolate base for your cake. -
Whip the Egg Whites:
In a separate medium bowl, use an electric mixer to beat the egg whites until they become frothy. Gradually add the granulated sugar while continuing to beat, until the whites form stiff, glossy peaks. This step is crucial for giving the cake its light, airy texture. -
Fold in the Egg Whites:
Gently fold a quarter of the beaten egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites until fully combined, being cautious not to deflate the mixture. The goal is to maintain as much of the airy texture as possible. -
Bake the Cake:
Pour the chocolate batter into the prepared springform pan. Smooth the top with a spatula to ensure an even bake. Bake in the preheated oven for 45 to 50 minutes, or until the cake pulls away from the sides of the pan and is set in the center. A toothpick inserted into the center should come out with just a few moist crumbs attached. -
Cool and Serve:
Allow the cake to cool in the pan for 10 minutes before removing the sides of the springform pan. Let the cake cool completely on a wire rack. Before serving, dust the top with confectioners’ sugar or cocoa powder for a touch of elegance.
Nutritional Information
- Calories: 330.8 per serving
- Fat: 21.8 g
- Saturated Fat: 12.2 g
- Cholesterol: 181.5 mg
- Sodium: 57.1 mg
- Carbohydrates: 32.7 g
- Fiber: 1.9 g
- Sugar: 29.9 g
- Protein: 6.1 g
Serving Suggestions
This flourless chocolate cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For an extra touch, consider adding a sprinkle of sea salt on top before serving, or garnish with fresh berries for a burst of color and flavor.
Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To extend freshness, you can also freeze the cake for up to 3 months. Simply thaw at room temperature before serving.
This Simple Flourless Chocolate Cake is an epitome of ease and indulgence, making it an ideal dessert for any chocolate lover. Enjoy the rich flavors and enjoy every decadent bite! 🍫🎂✨
