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FLOURLESS CHOCOLATE CAKE

A simple yet indulgent chocolate cake with a rich, deep cocoa flavor and a beautifully delicate texture. Made without flour, this cake gets its structure from whipped egg whites, creating the perfect balance between fudgy and airy. Whether served with a dusting of cocoa powder, fresh berries, or simply enjoyed on its own, it’s a timeless dessert that feels both elegant and comforting.
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Ingredients
  

  • 130 g butter
  • 225 g 70-72% dark chocolate
  • 4 eggs, separated
  • 1/2 tsp vanilla extract
  • 125 g sugar + 20g, for egg whites
  • 25 g dutch processed cocoa powder
  • Powdered sugar for dusting

Method
 

  1. Preheat the oven to 350°F (180°C).
  2. In a microwave-safe bowl, combine the butter and chocolate. Microwave in 30-second intervals, stirring between each, until fully melted. Let it cool.
  3. Add the egg yolks, 125g of sugar, and vanilla extract to the chocolate mixture. Stir until well combined.
  4. In a separate bowl, use a hand or stand mixer to whip the egg whites until foamy. Gradually add 20g of sugar and continue whipping until stiff peaks form.
  5. Gently fold the whipped egg whites into the chocolate mixture in two additions, being careful not to deflate the batter.
  6. Line a cake pan (8in) with parchment paper and pour in the batter and bake for 20-25 minutes, or until an inserted toothpick comes out with a few crumbs
  7. Refrigerate the cake for 4hrs or overnight.
  8. Dust with powdered sugar before serving.