

📖 Recipe

FLOURLESS CHOCOLATE BROWNIE CAKE
n intensely chocolate flourless cake that bakes up tall and puffy then collapses as it bakes into the fudgiest cake you will ever taste!
Ingredients
- Cake:
- ½ cup butter cut into cubes plus more for greasing the pan
- ¾ cup plus 2 tablespoons sugar divided, plus more for the pan
- 10 ounces semisweet chocolate coarsely chopped
- 2 tablespoons vegetable oil
- 6 large eggs
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
- Whipped Cream:
- 2 cups cold heavy whipping cream
- ¼ cup sugar
Instructions
For cake:
- Preheat oven to 350°F. Butter a 9-inch springform pan sprinkle with sugar. Tap out the excess.
- Add the chocolate, oil, and butter to the top of a double boiler or large heatproof bowl set over a saucepan of simmering water. Stir it often until completely melted. Remove the bowl and let it cool off until it's barely warm.
- Crack and separate 4 of the eggs - put the whites in the bowl of a stand mixer or in a large mixing bowl and put the yolks in a separate large mixing bowl
- To the yolks add the cocoa powder, vanilla, salt, ¼ cup of the sugar and the remaining 2 eggs. Whisk until smooth and combined.
- Whisk a few tablespoons of the chocolate into the yolk mixture then slowly add the yolk mixture to the chocolate whisking well.
- Beat the egg whites on medium speed until frothy then gradually beat in ½ cup sugar until firm peaks form.
- Fold half the egg whites into the chocolate mixture until completely combined then repeat with the remaining half.
- Pour the batter into the prepared pan and evenly smooth out the top. Sprinkle with the remaining 2 tablespoons sugar (I forgot this step!).
- Bake 40 - 45 minutes until tall and puffy, the edges should be pulling away from the pan.
- Cool completely on a wire rack. The cake will collapse on itself and crack as it cools.
For the Whipped Cream:
- Beat the heavy cream and sugar together on medium-high speed until thick and stiff. Remove the side ring from the cake and pile the whipped cream on it. Cut into wedges to serve.
- *The cake is great at room temperature but even better chilled. Also good a little warm (or cold) with ice cream or made into a sundae.
Nutrition
Serving: 1grams
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