Super Easy Flourless Chocolate Cake (SOO Fudgy!)
This fudgy flourless chocolate cake is one of the most delicious things you can make that’s this easy. Click this link to find out more about Brightland’s high-quality products and get 10% off!
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MY FAV STAINLESS BOWL: 6
SPRING FORM PAN: a
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RECIPE
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FLOURLESS CHOCOLATE CAKE
▪230g or 2 sticks unsalted butter
▪330g or 12oz 70% bittersweet chocolate
▪6 large eggs
▪60g or 1/4c buttermilk
▪185g or 7/8c sugar
▪10g or 1 1/3Tbsp cornstarch
▪4g or 3/4tsp salt
▪10g or 2 1/3tsp vanilla extract
▪1 nespresso pod or 5g/1tsp instant coffee
Preheat nonstick pan over low. Add butter and chocolate (broken/cut into pieces) to pan and melt together. Remove from heat.
Separate egg whites from yolks and add to medium bowls.
Whip egg whites to soft peaks. I find that hand whipping creates a better result than using a mixer, but either method works. Set aside.
Into the yolks, add buttermilk, sugar, cornstarch, salt, vanilla, coffee, and the chocolate/butter mixture. Stir until combined, then fold in egg whites.
Add mixture to a well oiled 9” springform pan (with a round of parchment at the bottom). A brownie pan also works if you don’t have a round.
Bake in preheated 275F/135C oven for 50-60min. When finished, it should still be slightly jiggly in the center. Resist the urge to cut this warm! Allow to cool fully before cutting.
Garnish with a dusting of dark cocoa powder, a dollop of whipped cream, toasted hazelnuts, a drizzle of nice olive oil, and a pinch of flaky salt.
WHIPPED SOUR CREAM
▪200g or 3/4c Heavy Cream
▪10g or 1 1/4Tbsp Powdered Sugar
▪50g or 1/4c sour cream
Whisk cream and sugar together into soft peaks, about 3-4min. Add sour cream. Whisk to incorporate.
🎧MUSIC:
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CHAPTERS:
0:00 Intro
0:17 Melting the chocolate-butter
0:59 Separating eggs & whisking the whites
2:54 Mixing the rest of the batter
4:04 Baking
4:42 Ad
5:54 Let it cool before you eat it!
7:09 Whipped sour cream
8:09 Plate up and garnish
10:00 Let’s eat this thing
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Recipe Video: