Mini Flourless Chocolate Cake

This is no ordinary cake. It's a chocolate soufflé-like cake that rises in the oven thanks to the meringue, and then falls to form this dense, fudgy chocolate cake with a thick crackle top as it cools. The contrast in texture from the meringue crackle top and the fudgy center are enough to make you swoon the minute you take one bite.

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 45 minutes

Cook Time: 40 minutes

Total Time: 1 hour 25 minutes

Servings: 8 servings

Calories: 310 kcal per serving

Ingredients

155 grams - high-quality chocolate
75 grams - salted butter
11 grams - Dutch-processed cocoa powder
1 tsp - espresso powder
1 tsp - vanilla
3 - eggs
100 grams - granulated sugar
powdered sugar

Instructions

Preheat the oven to 375 degrees F and line a 6-inch cake pan with parchment paper, leaving the edges hanging over the sides for easy removal.
In a medium size bowl, add the chocolate and butter and place over a pot of simmering water. Stir frequently until fully melted and smooth.
Once the chocolate, butter mixture is melted, remove the bowl and whisk in the cocoa powder, espresso powder, and vanilla. Set aside to cool.
Meanwhile, in a separate medium size bowl, beat the egg whites until foamy, then gradually add in the sugar. Continue beating until stiff peaks form.
Once the chocolate mixture has cooled, whisk in the egg yolks one at a time until fully combined.
Lastly, gently fold in the meringue in 3 additions, careful not to over-mix, but mix just enough so there are no steaks of meringue left.
Gently pour the batter into the prepared cake pan and smooth out the top.
Bake the cake for about 40 minutes or until it has risen up like a soufflé, formed cracks on the top, and has a very slight wobble.
Allow the cake to cool completely in the pan. As it cools it will fall and form more cracks.
Gently remove the cake, then sprinkle with powdered sugar and enjoy!

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