Flourless Chocolate Cake - Bake from Zero

      This flourless cake is suitable for Passover since it relies on whipped eggs for lift. The end result is a rich, fudgy base with a flaky crust, guaranteed to please a crowd at any occasion, whether you're marking a special holiday, adhering to a gluten-free diet, or just craving a chocolate dessert. While a whisk can do the job, we suggest using a hand mixer for this cake, as the significant amount of air incorporated into the eggs during mixing is crucial for achieving lift and the characteristic 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, ensuring to wipe off any excess. (See Note.) Line the bottom of the pan with parchment paper.

      2. In the top section of a double boiler, melt the chocolate and butter together over simmering water, stirring frequently 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. Fold in the cooled chocolate mixture with a balloon whisk. Sift the cocoa powder over the mixture and fold it in with the whisk until fully incorporated, ensuring no dry streaks remain. Carefully spread the batter into the prepared pan.

      4. Bake for 40 to 45 minutes, or 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). Allow to cool in the pan for 10 minutes. Carefully remove the sides of the pan and let it cool completely on the base of the pan on a wire rack.

      5. Just before serving, lightly sprinkle with confectioners' sugar. This cake can be stored 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 replace it with an equal amount of neutral oil in step 2.

      We’d love to hear how it turned out!