Flourless Chocolate Cake

Ingredients:

  • 1 - 9 inch springform pan, bottom lined with parchment paper

  • 6 eggs room temperature *See note below for room temp eggs

  • 1 cup granulated white sugar 

  • 1 teaspoon vanilla 

  • 12 ounces of dark chocolate morsels or chopped chocolate. *Note: I used  70% cocoa, but 50% is also good. 

  • 1.5 sticks unsalted, cut, softened room temperature 

Preparation - Start by having all your ingredients ready and mise en place. 

  1. Beat the eggs: Place the 6 eggs and sugar into the bowl of a stand mixer and beat until pale and very fluffy. About 6 minutes. *Note: If using a stand mixer, move onto the chocolate. If not, once the eggs are pale and fluffy and have tripled in volume, move onto the chocolate. 

  2. Melt the chocolate: In a heat proof bowl set over a pot of simmering water (careful not to let the bowl touch the water or it will get too hot) melt the chocolate, stirring it constantly. Once the chocolate has almost completely melted, you can move it off heat, it will continue to melt. Add butter to the chocolate: Stir or whisk until all the butter is melted into the chocolate and forms a beautiful glossy dark brown color. Add the vanilla. 

  3. Combine the eggs and the chocolate: Gently fold the chocolate mixture into the egg mixture until it’s incorporated. 

  4. Prepare to bake: Place a round of parchment paper on the bottom of the pan. There is no need to butter the pan. It’s important to use the texture of the pan to let the cake have something to grab onto to rise. Fill the springform pan with the cake mixture. It should come more than halfway up the pan.

  5. Bake at 325 degrees Fahrenheit for 1 hour.

  6. Remove from the oven and let it rest for 15 minutes.

  7. Finishing touches: Dust with powdered sugar, cocoa powder or for a fancy version, whipped cream with chocolate shavings.