Flourless Chocolate Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g high-quality dark chocolate (70% cocoa solids), chopped</li><li class="ingredients-single-item">125g unsalted butter, plus extra for greasing</li><li class="ingredients-single-item">5 large eggs, separated, at room temperature</li><li class="ingredients-single-item">150g granulated sugar, divided</li><li class="ingredients-single-item">1 tsp pure vanilla extract</li><li class="ingredients-single-item">1/4 tsp fine sea salt</li><li class="ingredients-single-item">2 tbsp cocoa powder, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Large heatproof bowl</li><li class="equipment-single-item">Electric hand mixer or stand mixer</li><li class="equipment-single-item">Larger baking dish (for water bath)</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (325°F) fan-forced. Thoroughly butter the inside of your springform pan, then line the bottom with parchment paper and butter the paper too. Wrap the outside of the pan with two layers of heavy-duty aluminum foil, ensuring it comes at least halfway up the sides to prevent water from seeping in during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the chopped chocolate and butter in a large heatproof bowl set over a pan of barely simmering water (don't let the bowl touch the water). Stir occasionally until completely melted and smooth. The gentle, indirect heat prevents the chocolate from seizing or burning. Remove from heat and let cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the egg yolks, 100g of the sugar, vanilla extract, and salt until pale and thickened. This creates an emulsion that helps bind the cake. Gradually fold this mixture into the melted chocolate, being careful not to deflate it.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a clean, grease-free bowl, beat the egg whites on medium speed until foamy. Gradually add the remaining 50g sugar, beating until soft peaks form. The egg whites should be glossy and hold their shape when the beater is lifted, but the tip should fold over slightly. These incorporated air bubbles are crucial for giving the flourless cake structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining whites with a large spatula using a cutting motion, followed by a scraping motion from the bottom of the bowl. Fold just until no white streaks remain - overmixing will deflate the egg whites and result in a dense cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into your prepared springform pan and smooth the top with an offset spatula. Place the springform pan inside a larger baking dish, then carefully pour hot water into the larger dish until it reaches halfway up the sides of the springform pan. This water bath (bain-marie) creates a gentle, moist heat that ensures your cake bakes evenly without drying out.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 40-45 minutes, until the cake has risen slightly and the center is just set but still has a slight wobble when gently shaken. A perfectly baked flourless chocolate cake should be set around the edges but remain slightly underdone in the center - it will continue cooking from residual heat and firm up as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully remove the cake from the water bath and place on a wire rack. Allow it to cool completely in the pan, about 1-2 hours. As it cools, the cake will settle slightly and develop its characteristic fudgy texture. Run a thin knife around the edge before releasing the springform.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once cooled, refrigerate for at least 3 hours or preferably overnight. This resting period allows the flavors to deepen and the texture to develop fully. When ready to serve, dust with cocoa powder. For the best flavor, let the cake sit at room temperature for about 30 minutes before serving to soften slightly.</li></ol>