Flourless chocolate cake is surprisingly easy for such a rich and luscious chocolate dessert. All the flavor of this cake comes from the chocolate so be sure to use a high quality chocolate like Happy Day Brands dark chocolate wafers or chopped bars. The eggs do all the work in this cake, providing both structure and lift. The resulting cake is dense, but light with a chewy brownie-like edge and a truffle like fudge center.
Gluten-Free, Grain-Free Yield: 24 (3-inch) cookies
¾ cup unsalted butter, plus 2 tablespoons for the pan
1 cup granulated sugar
5 large eggs
2 teaspoons vanilla extra
1 teaspoon salt
Heat your oven to 325 and butter a 9-inch springform pan with two tablespoons butter.
Melt the remaining ¾ cup butter over medium heat in a small saucepan. Add the Happy Day Dark Chocolate Wafers and melt, stirring regularly to prevent scorching, until the chocolate is completely melted, about 3 minutes. Remove the pan from the heat and cool the chocolate mixture for at least 15 minutes or until the mixture is about room temperature.
While the chocolate cools, combine the sugar and eggs in a large mixing bowl or the bowl of a stand mixer. Using a hand mixer (or the stand mixers whisk attachment) beat the sugar and eggs together on high speed until the mixture is doubled in volume and lightened to a buttery yellow, 8 to 10 minutes.
Use a wide flat spatula to fold the vanilla and salt into egg mixture. Add the cooled chocolate mixture to the egg mixture and use the spatula to fold the mixtures together — swoop the spatula through the bottom of the bowl using the spatula to drag the chocolate mixture into the egg mixture. Don’t worry about making the mixture completely homogenous or you’ll deflate the egg mixture.
Pour the batter into the prepared pan and bake for 30 to 35 minutes or until the top is set and the cake is just beginning to pull away from the edge of the pan. Cool the cake for 10 to 15 minutes before removing from the pan. Some shrinking and cracking of the cake’s top is expected! Garnish this cake with just a dusting of powdered sugar and fresh berries to balance it’s deep, dark flavor.
Yield: 8 to 10 servings
Meet Meghan Splawn:
Meghan Splawn is a food editor with a passion for meal planning and getting messy in the kitchen with kids. She spent 10 years as part of Alton Brown’s culinary team and her work has appeared in cookbooks and magazines including Food Network Magazine, Family Fun, and Red Book. Meghan currently works as an Associate Food Editor at Kitchn.com, where she write the wildly popular weekly column “Next Week’s Meal Plan” and about the highs and lows of feeding her family. She also hosts a weekly podcast, Didn’t I Just Feed You, which tries to help parents feed their families with humor and heart.