Description
Ina Garten’s flourless chocolate cake delivers pure indulgence for chocolate enthusiasts. Rich, dense, and elegantly simple, this gluten-free dessert melts smoothly on your palate, promising a luxurious experience with each silky bite.
Ingredients
Scale
Main Ingredients:
- 1 lb plus 3 oz (680 g) bittersweet chocolate (such as Lindt), broken into chunks
- 4 extra-large eggs, at room temperature, separated
- 10 tablespoons (1¼ sticks or 142 g) unsalted butter, at room temperature, cut into pieces
Dry Ingredients:
- 1 tablespoon gluten-free flour (such as Cup4Cup)
- 1½ tablespoons sugar
- 1 teaspoon instant coffee granules
- ¼ teaspoon kosher salt
Accompaniment:
- ¼ cup (60 ml) heavy cream
- Coffee or vanilla ice cream, for serving
Instructions
- Prepare the baking environment by heating the oven to 425°F (220°C). Coat an 8-inch springform pan with butter and line the bottom with parchment paper for easy removal.
- Create the chocolate base by placing of bittersweet chocolate in a large heatproof bowl over simmering water. Stir gently until completely melted. Remove from heat and incorporate unsalted butter, gluten-free flour, granulated sugar, instant coffee granules, and salt using a rubber spatula. Whisk in egg yolks until the mixture becomes silky and uniform.
- Separate the egg whites and whip them in an electric mixer with a whisk attachment. Beat at medium speed until soft, billowy peaks form that hold their shape but are not stiff.
- Delicately fold the whipped egg whites into the chocolate mixture using gentle, sweeping motions with a rubber spatula. Blend until just combined, maintaining the airiness of the whites.
- Transfer the batter into the prepared springform pan, smoothing the surface with a spatula to ensure an even distribution. Place in the preheated oven and bake for precisely 15 minutes.
- After baking, turn off the oven and crack the door open slightly. Allow the cake to rest inside for one hour, during which it will naturally deflate and create a distinctive sunken center.
- Simultaneously prepare the ganache by combining the remaining of chocolate with heavy cream in a heatproof bowl. Melt over simmering water, stirring occasionally until smooth and glossy. Adjust consistency with a small amount of cream if needed.
- Once cooled, carefully release the springform pan’s sides and transfer the cake to a serving plate. Pour the warm ganache into the cake’s natural depression, allowing it to fill the center while leaving the edges untouched.
- Serve the cake at room temperature or slightly warm, optionally garnishing with a scoop of coffee or vanilla ice cream for an indulgent finishing touch.
Notes
- Gather premium bittersweet chocolate from trusted brands for rich, deep flavor profiles.
- Separate eggs carefully, ensuring no yolk contaminates the whites for maximum volume.
- Whip egg whites until soft, glossy peaks form, creating an airy texture that defines the cake’s lightness.
- Gently fold whites into chocolate mixture using a soft spatula to maintain delicate air bubbles.
- Allow cake to cool gradually inside the oven with door slightly ajar, preventing sudden temperature drops.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 460
- Sugar: 31g
- Sodium: 45mg
- Fat: 31g
- Saturated Fat: 19g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 135mg