Why You Must Make This Cake

This year, during our annual summer book club dinner, I volunteered to bring dessert, knowing that chocolate is a crowd favorite. Any leftovers would delight my family too!

• This flourless chocolate cake is perfect for serving a group; it can easily please several pallets.
• The rich, chocolatey layers ensure that just a sliver is enough to satisfy any desire for sweets.
• When it’s presented at the end of your meal, complete with its fluffy marshmallow frosting and a drizzle of chocolate, it’s bound to impress.

Two Sweetie Pies

A huge thanks to my lovely friend and fellow foodie, Danielle, for sharing this incredible recipe! She is my go-to for all things decadent, and I assure you, your taste buds will be thrilled with anything you try from her collection!” We exchange recipes every other Monday, so be sure to check her blog for our latest creations together!

Recipe Tips for Making the Best Flourless Chocolate Cake

• Since this cake is flourless, it delivers pure chocolate flavor. Opt for high-quality chocolate bars rather than chocolate chips. If you can find European brands, don’t hesitate to try them out.
• PRO Tip: For domestic chocolate, I often use Ghirardelli bars. Keep an eye out for sales during the holidays to stock your pantry!
• PRO Tip: Consider using European butter. For instance, Kerrygold Irish Butter offers a richer flavor due to its higher butterfat content, making it a fantastic choice if you’re looking for an upgrade.
• Make sure to read the recipe thoroughly; some so-called flourless cakes sneak in a couple of tablespoons of flour, which is a no-go for gluten-free guests or Passover meals.
• A splash of coffee enhances the depth of chocolate flavor without adding any coffee notes to the cake.
• If you’re a chocolate lover, consider using bittersweet chocolate for a more intense flavor.
• This recipe incorporates whipped egg whites folded into the chocolate mixture for a delightfully airy texture. The remaining egg whites are what we’ll transform into our marshmallow frosting!
• PRO Tip: When making meringue, ensure that all bowls and utensils are free from grease. Any residue can prevent the egg whites from whipping up perfectly.
• PRO Tip: I recommend separating your eggs one at a time in different bowls. This way, if you accidentally mix a yolk with your whites, you won’t spoil the entire batch!

Ingredients

For the Cake:

• 2½ sticks of butter, cut into pieces, plus more for the pan
• 6 ounces semisweet chocolate, chopped
• 6 ounces unsweetened chocolate, chopped
• 6 large eggs
• ¾ cup light brown sugar
• A pinch of salt
• ½ cup hot coffee plus 1 tsp vanilla

For the Meringue and Chocolate Drizzle:

• 2 ounces semisweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 tablespoon light corn syrup
• 1 cup granulated sugar
• 3 large egg whites
• ¼ teaspoon cream of tartar
• A pinch of salt
• 2 teaspoons vanilla extract

Instructions

1. Preheat your oven to 325°F (160°C).
2. Butter a 9-inch springform pan’s bottom and sides, then line the bottom with parchment paper.
3. In the top of a double boiler, melt the semisweet and unsweetened chocolate over low heat, stirring until smooth.
4. In a mixing bowl, add the eggs, brown sugar, and salt.
5. Place the mixing bowl over the simmering water to gently warm the mixture for about two minutes, whisking continuously.
6. Transfer the bowl to a stand mixer and beat on medium speed for about 5 minutes until the mixture is thick and light.
7. On low speed, incorporate the coffee and vanilla, followed by the melted chocolate.
8. Gradually add the butter, mixing until combined.
9. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
10. Let the cake cool, then run a knife around the edge and release the springform.
11. For the chocolate drizzle, microwave the semisweet chocolate, butter, and corn syrup until melted. Set aside to cool slightly.
12. To prepare the meringue, whisk together the sugar, egg whites, cream of tartar, salt, and ⅓ cup water in the top of the double boiler over simmering water.
13. Using a handheld mixer, beat the mixture on low, gradually increasing to high until soft peaks form, which should take about 5 minutes.
14. Remove from heat and continue whisking until stiff peaks form.
15. Spread the meringue on top of the cooled cake, creating peaks with a fork or an offset spatula. Finish by drizzling the melted chocolate over the top.