International
Flourless Chocolate Cake
The target is a compact but not leaden chocolate cake with a thin, delicate crust and a truffle-like center. Bittersweet chocolate and cocoa provide depth, espresso amplifies aroma without announcing
8 servings · 25 minutes prep · 32 minutes cook
Ingredients
Cake
- 8 ounces (225 g) 70% bittersweet chocolate, finely chopped
- 10 tablespoons (140 g) unsalted butter, cubed, plus more for the pan
- 1/4 cup (22 g) Dutch-process cocoa, plus more for the pan and serving
- 1 teaspoon instant espresso powder
- 1/2 teaspoon fine sea salt
- 5 large eggs, separated, at room temperature
- 3/4 cup (150 g) granulated sugar, divided
- 1 teaspoon (5 ml) vanilla extract
To serve
- 1 cup (240 ml) cold heavy cream
- 1 tablespoon (12 g) granulated sugar
- 6 ounces (170 g) raspberries
Directions
Prepare the batter
- Heat the oven to 350°F (175°C) with a rack in the center. Butter an 8-inch (20 cm) springform pan, line the base with parchment, butter the parchment, and dust the interior with cocoa.
- Melt the chocolate and butter in a heatproof bowl over barely simmering water, stirring until smooth. Remove from the heat; whisk in the cocoa, espresso powder, and salt. Cool for 8 minutes, until warm rather than hot.
- Whisk the egg yolks with 1/2 cup (100 g) sugar and the vanilla for 1 to 2 minutes, until thickened and slightly paler. Whisk in the chocolate mixture.
- In a clean bowl, beat the egg whites until foamy. Gradually add the remaining 1/4 cup (50 g) sugar and beat just to glossy soft peaks. Fold one-third into the chocolate base to loosen it, then fold in the remainder in two additions without deflating the foam.
Bake and cool
- Spread the batter in the pan and bake for 27 to 32 minutes. The edge should be set and slightly risen, while the center still gives a gentle wobble; an instant-read thermometer in the center should register about 190°F (88°C).
- Cool in the pan on a rack for 30 minutes. Run a thin knife around the edge, release the ring, and cool completely for at least 90 minutes before slicing. The center will settle as it cools.
- Whip the cream with 1 tablespoon sugar to soft peaks. Dust the cake lightly with cocoa and serve narrow slices with whipped cream and raspberries.
