Description
Indulge in a decadent, gluten-free dessert that combines a cloud-like texture with intense cocoa richness. This flourless masterpiece uses a unique blend of sugars and whipped eggs to create a sophisticated treat perfect for any special occasion.
Ingredients
- 8 oz. high-quality semisweet chocolate, chopped
- 1/2 cup salted butter, cubed
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 4 large eggs, room temperature
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 1 pinch kosher salt
- Nonstick cooking spray
Instructions
- Preheat your oven to 325°F and grease a 9-inch springform pan with nonstick spray, then line the bottom with parchment paper and spray the paper as well.
- Melt the chopped semisweet chocolate and cubed butter in a heatproof bowl over a pot of simmering water until smooth and glossy; set aside to cool slightly.
- In a stand mixer fitted with the whisk attachment, beat the granulated sugar, brown sugar, and eggs on medium-high speed for 8 to 10 minutes until pale, thick, and fluffy.
- Turn the mixer to the lowest setting and add the cocoa powder, vanilla extract, and salt.
- Gently fold the cooled chocolate mixture into the egg batter using a spatula until fully combined, being careful not to deflate the air.
- Pour the batter into the prepared pan and bake for 45 to 50 minutes until the edges are set and the center has a slight jiggle.
- Cool completely in the pan on a wire rack, then chill in the refrigerator for at least 3 hours before serving.
Notes
To ensure a perfectly clean slice, dip a sharp knife in hot water and wipe it dry between every cut. For the most developed flavor, bake the cake a day in advance and let it settle in the refrigerator overnight. If your cake develops a crackled top during cooling, don’t worry—this is a signature characteristic of a flourless cake and provides a beautiful rustic look when dusted with cocoa or powdered sugar.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American