Description
Indulgent flourless chocolate brownie cake delivers rich, fudgy chocolate intensity without wheat flour. Dark chocolate and almond flour combine for a luxurious dessert that delights chocolate enthusiasts and gluten-free diners alike.
Ingredients
Scale
- 10 oz (280 g) semisweet chocolate
- 6 large eggs
- ½ cup (113 g) butter
- ¾ cup + 2 tbsps (180 g) sugar
- ¾ tsp salt
- 2 tbsps unsweetened cocoa powder
- 1 tsp vanilla extract
- 2 tbsps vegetable oil
- 2 cups (480 ml) cold heavy whipping cream
- ¼ cup (50 g) sugar
Instructions
- Preparation: Preheat oven to 350°F (175°C). Thoroughly coat springform pan with butter and granulated sugar, ensuring even coverage.
- Chocolate Melting: Create a double boiler, melding chocolate, vegetable oil, and butter in a heatproof bowl over simmering water. Stir until completely smooth, then set aside to cool slightly.
- Egg Separation: Carefully divide eggs, placing whites in a stand mixer bowl and yolks in a separate large mixing bowl.
- Batter Foundation: Whisk egg yolks with cocoa powder, vanilla extract, salt, sugar, and whole eggs until uniformly blended.
- Chocolate Integration: Gradually temper the yolk mixture by incorporating melted chocolate, whisking continuously to create a seamless, glossy batter.
- Egg White Transformation: Whip egg whites on medium speed, gradually adding sugar until achieving firm, voluminous peaks.
- Gentle Folding: Carefully fold whipped egg whites into the chocolate mixture in two stages, preserving maximum airiness.
- Pan Preparation: Transfer batter to the prepared springform pan, leveling the surface and sprinkling remaining sugar across the top.
- Baking Process: Bake for 40-45 minutes until the cake rises dramatically and edges slightly separate from pan sides.
- Cooling and Finishing: Allow cake to cool completely on a wire rack, naturally deflating and developing characteristic surface cracks. Whip heavy cream with sugar until forming stiff peaks.
- Serving: Remove springform ring, generously crown the cake with whipped cream, and slice into elegant wedges. Serve at room temperature or chilled, optionally accompanied by a scoop of ice cream for extra indulgence.
Notes
- Master Temperature Control: Precise oven temperature ensures perfect brownie cake texture; use an accurate oven thermometer to verify 350°F for consistent results.
- Egg Technique Matters: Separate eggs carefully at room temperature for maximum volume and smoother integration into the delicate chocolate base.
- Folding Finesse: Use gentle, deliberate folding motions when incorporating whipped egg whites to preserve crucial air bubbles that create the cake’s signature light, airy structure.
- Surface Sugar Trick: Sprinkling sugar on top creates a delicate, crispy crust that adds delightful textural contrast to the rich, fudgy interior.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 564
- Sugar: 35 g
- Sodium: 175 mg
- Fat: 41 g
- Saturated Fat: 25 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 186 mg