Name: Flourless Chocolate Cake
Cook time: 6 h
Total time: 6 h
Yield: 10 Servings
Cuisine: American
Ingredients: nonstick cooking spray; 12 ounces bittersweet chocolate; 0.5 cup unsalted butter; 6 eggs; 0.75 cup granulated sugar; 1 tsp vanilla extract; 0.25 tsp salt; powdered sugar; fresh raspberries

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Flourless Chocolate Cake

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Ingredients

Warning0 allergens identified

Instructions

Preheat the oven to 325°F with a rack set in the center.

Spray a 9-inch springform pan with nonstick cooking spray. Set aside.

Place the chopped chocolate and butter in a large microwave-safe mixing bowl. Microwave on high in 30-second increments, stirring between each, until the chocolate is fully melted and smooth, about 2 1/2 minutes total. Allow the mixture to cool at room temperature for 5 minutes.

Meanwhile, place the eggs, granulated sugar, vanilla extract, and salt in a large mixing bowl. Beat with a mixer on high speed until the mixture is pale, foamy, and nearly doubled in volume, 3-4 minutes.

Pour the egg mixture into the melted chocolate. Fold gently with a rubber spatula until the batter is just smooth and no yellow streaks of egg remain.

Pour the batter into the prepared springform pan.

Bake the cake until it is set (no jiggling when it's gently shaken) and a toothpick inserted in the center comes out slightly moist but with no crumbs, about 50 minutes. An instant-read thermometer inserted into the middle of the cake (not touching the pan) should reach 200°F.

Check to see that cake is done. Remove from oven or add time as needed.

Allow to cool on a wire rack at room temperature for 10 minutes, then transfer to the refrigerator. Chill for at least 4 hours before serving.

Run a knife around the edge of the cake. Release the sides of the springform pan. Use a fine-mesh sieve to dust the top of the cake with a generous coating of powdered sugar. Top with raspberries if you like. Chill any leftovers airtight up to 3 days.

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Nutrition

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Tips & Tricks (5)

Master the Bake Doneness 🍰
Insert a toothpick near the center—it should have a few moist crumbs but no wet batter. Overbaking causes dryness; underbaking results in a gooey center, so this critical step determines texture perfection.
Temper Your Chocolate 🍫
Melt chocolate over a double boiler or in 30-second microwave intervals, stirring between each burst to prevent seizing. This ensures silky, smooth chocolate that incorporates evenly into the batter.
Room Temperature Eggs Are Essential 🥚
Let eggs sit out for 30 minutes before beating—warm eggs emulsify better with butter and create a lighter, airier crumb structure despite the dense nature of this cake.
Chill Before Serving for Best Flavor 🧊
The 4+ hour chill isn't just for structure—it allows flavors to meld and intensify while the dense crumb sets perfectly for clean slices and optimal chocolate depth.
Boost Umami with Salt Precision 🧂
Don't skip the salt—it amplifies chocolate intensity and balances sweetness. Dissolve it into melted chocolate rather than dry mixing to ensure even distribution throughout the cake.