Ingredients
Method
For the Flourless Cake
- Preheat oven to 300°F. Spray a 9-inch round springform pan with non-stick cooking spray and line with parchment paper.
- In a small saucepan over low heat, melt the butter and chopped chocolate, whisking until completely melted and smooth. Remove from heat and transfer to a large bowl. Set aside to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat egg whites on medium speed just until foamy, about 30 seconds.
- While continuing to beat on medium-high speed, slowly add in the sugar. Eggs will begin to become glossy and bright white.
- Continue to beat on medium-high until stiff peaks form on the end of the whisk. The meringue should be stiff and not drip off of the whisk attachment. This took me about 5-7 minutes of mixing.
- Add the egg yolks and vanilla to the slightly cooled chocolate mixture and whisk together until smooth.
- Sift the dutch processed cocoa powder and espresso powder into the chocolate and egg mixture. Add the salt and whisk until combined.
- Add ⅓ of the egg whites to the chocolate mixture and gently fold using a large spatula. Continue to add the egg white meringue to the chocolate mixture and gently fold until no streaks remain. Be sure not to over mix because you will lose the airy texture of the egg whites and will have a flat cake!
- Pour mixture into the prepared pan, smoothing top with an offset spatula.
- Bake in on the center rack for 30-40 minutes, depending on how powerful your oven is. Watch closely and remove the cake when it is set on the edges and in the middle. You will not want the cake to be jiggly in the middle. Do not overbake or the cake will be dry!
- Remove from oven and cool on a wire rack for 30 minutes to 1 hour.
- Remove the springform pan and continue to cool on a wire rack until room temperature. Sometimes I like to stick the cake in the fridge before topping with whipped cream and slicing because it helps the cake stay together better when cutting it!
- Top with Espresso Whipped Cream (instructions below).
For the Espresso Whipped Cream
- Using a whisk, mix together the espresso powder and warm water. Set aside to cool for a few minutes.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a medium bowl with a hand mixer, whip the heavy cream, sugar, cocoa powder, and espresso mixture on medium-high speed until medium peaks form, about 3-4 minutes.
- Spread onto your cooled cake and slice and serve!
Notes
Cake can be stored in the refrigerator for up to 5 days in an airtight container.
Other Topping Options - Fresh fruit or powdered sugar would be delicious!
Espresso Powder - This creates a richer, more deep chocolate flavor and you won't taste the coffee. But you can certainly omit if you'd like!
Helpful Tools
KitchenAid Mixer | Offset Spatula | Springform Pan | Sifters | Rodelle Dutch Process Cocoa Powder | Rodelle Vanilla Extract | Espresso Powder | Lindt Dark Chocolate