Flourless Chocolate Cake With Hot Chocolate Sauce

This cake is one of my favorite desserts of all time. It is classic. 

I have been making this recipe for a couple of years now, and I never get tired of it (it is about time I posted the recipe!). The original recipe was not flourless, but one day I decided to try it without the flour, and it was so much better! The chocolate flavor became even more intense.

I always serve the cake with a hot chocolate sauce, so it kind of reminds me of a chocolate souffle, but in cake form. The cake would also be delicious served with ice cream or whipped cream!

It is so important not to over bake. I have made this cake so many times I know exactly how long it takes in my oven (25 minutes). It will seem not ready, but as it cools completely, the texture will become wonderfully fudgy.

I am telling you, serve it to guests and they will be talking about the cake for days!

Flourless Chocolate Cake

Adapted From Epicurious

Printable Recipe

12 oz (350g) fine-quality bittersweet chocolate, chopped
1 1/2 sticks (3/4 cup) unsalted butter, cut into tablespoon pieces
1 1/2 teaspoons vanilla
1/4 teaspoon salt
3/4 cup sugar
5 large eggs, separated and at room temperature for 30 minutes

Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with a round of parchment or wax paper, then butter paper. 

Melt chocolate and butter in a large metal bowl set over a pan of barely simmering water (or in a microwave-safe large glass or ceramic bowl in a microwave at 50 percent power for 4 to 5 minutes), stirring frequently, then cool completely. Whisk in vanilla & salt. 

With an electric mixer beat the egg yolks and 6 tablespoons of sugar on high speed, until very pale and doubled in size. Fold into the chocolate batter. 

Beat whites in a bowl using an electric mixer at medium-high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks. 

Whisk about one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into springform pan, spreading evenly. 

Bake until a wooden pick or skewer inserted in center comes out with moist crumbs adhering, 25 - 30 minutes, the middle should still be jiggly (It is very important not to over bake this cake, because as it cools the chocolate settles... so it may seem under baked even when ready.). 

Cool cake in pan on a rack 10 minutes. Remove side of pan and cool cake completely. Invert cake onto rack and remove bottom of pan, discarding paper, then invert cake onto a plate. 

Hot Chocolate Sauce

Printable Recipe

1 cup heavy cream

200g (7 oz) bittersweet chocolate

Place the heavy cream in a pan over a medium flame. Once the cream is hot add the chocolate, and mix until combined. Reheat as necessary.