Flourless Chocolate Cake
Light and fluffy, yet dense and decadent at the same time. You’ll make this cake again and again!
8 oz. semisweet chocolate chips
6 tbsp. butter
6 eggs, separated
1/2 cup sugar
1/2 tsp. espresso powder
Cocoa powder for topping
Preheat oven to 300°F and grease the bottom and sides of a 9” springform pan.
In a double broiler, melt the butter and chocolate, stirring continuously until smooth. Remove from heat and let cool to room temperature.
While the chocolate is cooling, add the egg whites to a large bowl and beat on medium-high until soft peaks form. Slowly add sugar while beating, about one tablespoon at a time, until fully incorporated. Set aside.
When chocolate is room temperature, add the egg yolks and espresso powder and stir until smooth. Add 1/3 of the egg whites to the chocolate, then stir to combine. Then, gently fold in the remaining egg whites, trying not to deflate the mixture.
Pour the batter into the springform pan and bake for 42-45 minutes. The cake will rise to the top of the pan while baking but will deflate when cooling. This will give it a crackled top.
Let the cake cool completely before removing from pan. Dust with cocoa powder and serve.
