Flourless Chocolate Cake  


A rich, silky flourless chocolate cake with an ultra-dense crumb and deep cocoa intensity — inspired by classic Italian café desserts meant for slow, indulgent bites.

Yield: 1 Cake

Ingredients

  • 1 Cup Bittersweet Chocolate
  • 1 Cup Unsalted Butter
  • 6 Egg Yolks
  • 1 Cup of Sugar
  • 6 Egg Whites

Instructions

  1. Separate the egg yolks from the whites into separate bowls
  2. Melt the chocolate and butter together, microwave or over double boiler, keep warm, set aside
  3. In one bowl whisk the yolks and sugar together till thick
  4. In another bowl whisk the whites until stiff.
  5. Fold the chocolate mix into the yolks.
  6. Fold the whites into the chocolate mix, being careful not to mix out the air.
  7. Bake in desired greased cake pan at 350⁰F for 20 mins or until cake is set.

Tips from the Chefs

  • Serve it with a dollop of lightly sweetened whipped cream to balance the cake’s rich, fudgy intensity with soft, airy contrast.
  • Pair each slice with a scoop of vanilla bean or salted caramel gelato, letting the cold creaminess melt slowly into the warm chocolate.
  • A handful of fresh raspberries or sliced strawberries adds brightness and acidity that lifts the deep cocoa flavor beautifully.

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