Flourless Chocolate Cake - A Recipe from Scratch

      This flourless cake is suitable for Passover since it relies on whipped eggs for rising. The outcome is a rich, fudgy base accompanied by a delicate crust that is sure to impress guests at any event, whether you're honoring a holiday, adhering to a gluten-free lifestyle, or simply in the mood for a chocolate dessert. While a whisk can be used, we suggest a hand mixer for this recipe, as incorporating a significant amount of air into the eggs during mixing is key to achieving the rise and the distinctive crackled crust that forms as the cake cools.

      Ingredients:

      - 4 ounces (113 grams) of 60% cacao bittersweet chocolate, chopped

      - ½ cup (113 grams) of unsalted butter (see Note), cubed

      - 3 large eggs (150 grams), at room temperature

      - ¾ cup (150 grams) of granulated sugar

      - ½ teaspoon of kosher salt

      - ½ teaspoon of vanilla extract

      - ½ cup (43 grams) of Dutch process cocoa powder

      - Confectioners' sugar for dusting

      Instructions:

      1. Preheat your oven to 350°F (180°C). Lightly butter a 6-inch springform pan and remove any excess. (See Note.) Line the bottom with parchment paper.

      2. In a double boiler, melt the chocolate and butter over simmering water, stirring often, until smooth. Remove from heat and let it cool for 10 minutes.

      3. In a medium bowl, beat the eggs, granulated sugar, salt, and vanilla with a hand mixer at medium speed until thick and pale, about 2 to 3 minutes. Using a balloon whisk, gently fold in the cooled chocolate mixture. Sift the cocoa powder over the mixture and fold with the whisk until fully combined and no dry streaks remain. Carefully spread the batter into the prepared pan.

      4. Bake until a wooden pick inserted in the center comes out with a few moist crumbs and an instant-read thermometer reads at least 210°F (99°C), approximately 40 to 45 minutes. Allow to cool in the pan for 10 minutes. Gently remove the sides of the pan and let cool completely on the base of the pan on a wire rack.

      5. Just before serving, lightly dust with confectioners' sugar. Store in an airtight container for up to 3 days.

      Note: To make this cake dairy-free, substitute the butter with cooking spray in step 1 and use the same amount of neutral oil in the chocolate in step 2.

      We'd love to hear your thoughts on it!