9" Flourless Chocolate Cake

My Mini Flourless Chocolate Cake has been a long-time favorite on the blog, so it of course needed to be one of the exclusive recipes! I scaled it up to a 9-inch cake made in a springform pan, but you can absolutely use a regular 9-inch cake pan. This is a great sized cake for larger gatherings or if you simply don't have a 6-inch pan to make the original recipe! Whichever size cake you choose, they both bake up incredibly fudgy, yet also cloud-like. I imagine this what the “cakey brownie lovers” are looking for! The combination of melted chocolate and cocoa powder makes this cake rich and indulgent, while the meringue folded into the batter transforms it into a chocolatey cloud with a crackly top. It's delicious on its own sprinkled with cocoa powder or powdered sugar, but it would also be great with a dollop of whipped cream!

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9" Flourless Chocolate Cake

My Mini Flourless Chocolate Cake has been a long-time favorite on the blog, so it of course needed to be one of the newsletter exclusive recipes! I scaled it up to a 9-inch cake made in a springform pan, but you can absolutely use a regular 9-inch cake pan. This is a great sized cake for larger gatherings or if you simply don't have a 6-inch pan to make the original recipe! Whichever size cake you choose, they both bake up incredibly fudgy, yet also cloud-like. I imagine this what the “cakey brownie lovers” are looking for! The combination of melted chocolate and cocoa powder makes this cake rich and indulgent, while the meringue folded into the batter transforms it into a chocolatey cloud with a crackly top. It's delicious on its own sprinkled with cocoa powder or powdered sugar, but it would also be great with a dollop of whipped cream!

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings8 pieces

Coursecake

CuisineAmerican

AuthorSloane

Bake ModePrevent your screen from going dark

Equipment

• Kitchen Scale
• Electric Hand Mixer
• 9" Cake Pan

Ingredients

1x2x3x

• 227 g (8 oz) dark chocolate
• 113 g (8 tablespoon) salted butter
• 15 g (3 tablespoon) dutch process cocoa powder
• 1 ½ teaspoon espresso powder, optional
• 1 ½ teaspoon vanilla extract
• 5 eggs, separated
• 150 g (¾ cup) granulated sugar
• Cocoa powder or powdered sugar, for dusting

Instructions

• Preheat the oven to 375 degrees F and grease a 9-inch springform pan with softened butter and coat with cocoa powder. Alternatively, line a 9-inch cake pan with parchment paper, allowing the edges to hang 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 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 35-40 minutes or until it has risen, formed cracks on the top, and has a very slight wobble. Allow the cake to cool completely in the pan.
• Gently remove the cake, then sprinkle with cocoa powder or powdered sugar, and enjoy!

Nutrition Facts

Serving: 1slice | Calories: 390kcal | Carbohydrates: 33g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 134mg | Sodium: 136mg | Potassium: 281mg | Fiber: 4g | Sugar: 26g | Vitamin A: 513IU | Calcium: 42mg | Iron: 4mg

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