Chocolate Flourless Cake
Happy Passover! Just because it is Passover and flour isn't in the picture doesn't mean you have to skimp when it comes to dessert. This flourless chocolate cake is super fudgey, rich, and would make a great cake any day of the year.
Ingredients
- ¾ cups plus 2 tablespoon granulated sugar
- ¼ tsp salt
- 1 teaspoon espresso powder
- ½ cup cocoa powder
- 8 tbsp 1 stick unsalted butter, softened
- 1 12 oz bag semi-sweet chocolate chips
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 2-3 tablespoon powdered sugar
Instructions
- Preheat the oven to 350 and prepare a 9-inch springform pan with parchment and grease. Set aside.
- In a medium-sized bowl, mix together the sugar, salt, espresso powder, and cocoa powder. Whisk to combine and set aside.
- In a large heat-proof bowl, melt the chocolate using a double boiler or with increments in the microwave. Mix the chocolate and the butter together until it is fully combined. It will be thick.
- While the chocolate is melting, separate the eggs into two bowls. Lightly whisk the egg yolks in a small bowl and set them aside. Whip the egg whites into stiff peaks using a hand mixer or a stand mixer with a whisk attachment. When the egg whites reach medium-peaks, add in the remaining two tablespoons of sugar. Continue to mix until still peaks form, about 3 minutes after medium peaks.
- When the chocolate is fully melted, add the dry ingredients to the mixture. Mix until combined. Don't worry about the consistency, it will be really thick. When the two are combined add in the egg yolks and vanilla and mix until combined. The mixture will start to smooth out and look like hot fudge.
- Fold in the egg whites to the chocolate mixture. Start by folding in ¼ of the mixture. Once that mixture is fully combined, all in the remaining egg whites. Continue to fold in the mixture until it is all the same color. Try not to overmix the batter as it will release the air from the whipped egg whites. When everything is one smooth color place the batter in the prepared pan.
- Bake in the oven for 45-55 minutes. The top of the cake will harden and might crackle a bit. When a toothpick comes out clean, the cake is done.
- Let the cake cool completely in the pan before removing the springform from the side. Top with powdered sugar to serve. The cake will last about a week in an airtight container.