Not only is this one of the easiest cakes to make, it’s also gluten-free, which means just about everyone can enjoy it.
By Steven Hodge
I was first introduced to this cake by chef Gianni Picchi while working in an Italian restaurant early in my career. Gianni is retired now, but we still meet weekly for coffee at my pastry shop. This cake is full of chocolate flavour and is super moist. It’s best served warm (not hot) with a dusting of icing sugar, but you can’t go wrong if you add vanilla ice cream, crème anglaise or whipped cream instead.
STEVE HODGE’S FLOURLESS CHOCOLATE CAKE
- Makes one 9-inch cake
- Prep Time: 14 minutes
- Cook Time: 15 to 20 minutes
INGREDIENTS
- 10 oz (280 g) dark chocolate, chopped
- ½ cup (115 g) unsalted butter, room temperature
- 2 tablespoons + ¼ cup (75 g) granulated sugar, divided
- 5 large eggs, room temperature
METHOD
- Preheat the oven to 325°F. Spray or line a 9-inch springform pan with parchment paper. Wrap the outside of the pan in aluminum foil in case of leakage.
- Combine the chocolate, butter and 2 tablespoons of sugar in a bowl. Place the bowl over a simmering pot of water to create a double boiler and whisk to melt together and fully incorporate the ingredients. Remove from the heat and set aside.
- Separate the eggs. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg yolks to full volume, about 5 minutes, then transfer to a separate bowl. Clean and dry the mixing bowl, then whisk the egg whites and the remaining ¼ cup sugar to stiff peaks, about 5 minutes.
- Fold the whipped egg yolks into the melted chocolate mixture. Then fold the egg whites into the mixture in thirds, being careful not to lose too much volume.
- Pour the batter into the prepared pan and bake for 15 to 20 minutes. Once cooked, the top of the cake will form a crust and crack.
- Remove the cake from the oven and let it cool in the pan. The cake will collapse, so don’t worry that it’s gone wrong! It’s dense and fudgy but also delicate, so don’t flip it over onto a wire rack. Once the cake has cooled, dust it with icing sugar and release the sides of the pan.
NOTE: You can substitute milk chocolate for the dark chocolate if you prefer.
Love this recipe? You can find more like it in Steven Hodge’s new cookbook Chocolate All Day, available October 17th, 2023 in stores and online.
About Steven Hodge
Steven Hodge is the host of Food Network Canada’s Great Chocolate Showdown, Project Bakeover and Wall of Bakers. Owner of Temper Pastry & Chocolate located in West Vancouver, where you can peruse incredible locally-made chocolates and desserts.
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