Fudgy Flourless Chocolate Cake

Prep Time : 20 mins | Cook Time : 40 mins |

Serves : 8-12



▪230g (2 sticks) unsalted butter

▪330g (12oz) 70% bittersweet chocolate

▪6 large eggs

▪60g (1/4 cup) buttermilk

▪185g (7/8 cup) sugar

▪10g (1 1/3 Tbsp) cornstarch

▪4g (3/4 tsp) salt

▪10g (2 1/3 tsp) vanilla extract

▪5g (1 tsp) instant coffee

Whipped Sour Cream

▪200g (3/4 cup) Heavy Cream

▪10g (1 1/4 Tbsp) Powdered Sugar

▪50g (1/4 cup) sour cream



Preheat the nonstick saucepan over low. Add the butter to the pan and melt it down until just about a simmer. Then pour the melted butter onto the chocolate (broken/cut into pieces). Stir and combine well.

Separate egg whites from yolks and add to medium bowls.

Whip egg whites and sugar to medium-stiff peaks. I used an electric hand mixer but you could also use a hand whisk. Set aside.

Into the yolks, add buttermilk, cornstarch, salt, vanilla, coffee, and the chocolate/butter mixture. Stir until combined, then fold in egg whites.

Add mixture to a well-oiled 8" or 9" Brownie Pan lined with baking paper. (A 9" Round springform pan could also work.)

Bake in preheated 275F/135C oven for 50-60min. When finished, it should still be slightly jiggly in the centre. Resist the urge to cut this warm! Allow the cake to cool fully before cutting.

Garnish with a dollop of whipped sour cream and a dusting of dutch cocoa powder.

Whipped Sour Cream

Whisk cream and sugar together into soft peaks, about 3-4min. Add sour cream. Whisk to incorporate.

*Recipe adapted from Brian Lagerstrom and Richard Sax