This flourless chocolate cake is a fudgy cake with a meringue top. It puffs, deflates, and is incredibly rich in flavor!
Total Time:50 minutes
8 ounces dark (I use 70%) chocolate
½ cup (113 gm) unsalted butter
5 large eggs, separated
1 cup (200 gm) sugar
1 teaspoon espresso powder
¼ teaspoon salt
2 teaspoons vanilla extract
¼ cup cocoa powder
Preheat the oven to 350 degrees. Grease the bottom and sides of a 9” springform pan.
In a double boiler, gently melt the chocolate and butter together, stirring regularly until smooth.
In a large bowl, whisk together the egg yolks, sugar, espresso powder, salt, and vanilla for two minutes. Set aside.
In a large clean bowl or the bowl of a stand mixer, whip the egg whites on medium speed until stiff peaks form. Pour the chocolate and butter mixture into the egg yolks and fold to combine. Fold half of the stiff egg whites and the cocoa powder into the egg yolk mixture until just barely combined and then fold in the remaining egg whites. Gently pour the batter into the prepared pan and bake in the oven about 30-35 minutes or until the center is no longer jiggly. Remove from the oven and allow to cool some before garnishing and serving.