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Flourless Chocolate Cake

This rich flourless chocolate cake is a chocolate lover's dream!
Course Dessert
Cuisine American
Prep 15 minutes
Cook 25 minutes
Resting time 6 hours
Total 6 hours 40 minutes
Servings 12 to 16 serngs
Calories 396 kcal
Author Michelle

Ingredients

  • 8 eggs chilled
  • 16 ounces bittersweet chocolate chopped
  • 1 cup unsalted butter cut into small cubes
  • ΒΌ cup brewed coffee at room temperature
US Customary - Metric

Directions

  1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Grease 8-inch springform pan, line the bottom and sides with parchment, then grease the parchment. Wrap the outside of the pan with a double layer of aluminum foil and place in a 9x13-inch pan. Put a small pot of water on to boil.
  2. Using a stand mixer with a whisk attachment, beat the eggs on medium speed until doubled in volume, about 5 minutes.
  3. Meanwhile, place the chocolate, butter and coffee in a large, heat-proof bowl set over a saucepan of barely simmering water. Stir occasionally until completely melted and smooth and very warm (the mixture should register 115 degrees F on an instant-read thermometer).
  4. Using a large rubber spatula, fold one-third of the eggs into the chocolate mixture until just a few streaks of egg are visible. Add the remaining eggs in two more additions, folding until the mixture is totally combined.
  5. Transfer the batter to the prepared springform pan and smooth the top. Pour enough boiling water into the 9x13-inch pan to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set and a thin glaze (like a brownie crust) has formed on the surface, about 22 to 25 minutes. The cake should register 140 degrees on a digital thermometer.
  6. Remove the cake from the water bath and set on a wire rack to cool completely to room temperature. Once cool, cover with plastic wrap and refrigerate at least 6 hours, or overnight (the cake can be refrigerated for up to 4 days).
  7. About 30 minutes before serving, run a thin knife between the cake and sides of the pan; remove the sides of the pan. Place the cake on a serving platter, dust with powdered sugar (if desired) and serve.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Flourless Chocolate Cake
Amount Per Serving
Calories 396 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 18g 90%
Cholesterol 152mg 51%
Sodium 47mg 2%
Potassium 259mg 7%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Sugars 13g
Protein 6g 12%
Vitamin A 13%
Calcium 4.4%
Iron 16.1%
* Percent Daily Values are based on a 2000 calorie diet.