Fudgy Flourless Chocolate Cake
Prep Time : 20 mins | Cook Time : 40 mins |
Serves : 8-12
Ingredients
Cake
▪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
Instructions
Cake
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