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Ina Garten Flourless Chocolate Cake

Ina Garten Flourless Chocolate Cake - recipe card
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This intensely rich and fudgy flourless chocolate cake has a crackly top and a dense, mousse-like interior. Made with just a few high-quality ingredients, it is naturally gluten-free and deeply satisfying. Serve with lightly sweetened whipped cream and fresh raspberries for a stunning dessert.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter, plus more for greasing the pan
  • 8 ounces (227g) high-quality semi-sweet or bittersweet chocolate, coarsely chopped
  • 3 large eggs, separated, at room temperature
  • 1/3 cup (67g) granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup (30g) unsweetened cocoa powder, for dusting the pan
  • Fresh raspberries (optional, for serving)
  • Sweetened whipped cream (optional, for serving)

Instructions

  1. Position an oven rack in the center of the oven and preheat to 325°F (163°C). Grease the bottom and sides of a 7-inch round springform pan with unsalted butter. Dust the inside with unsweetened cocoa powder, tapping out the excess; this prevents sticking and adds a subtle chocolate note to the crust.
  2. Melt the butter and chopped chocolate together: Place them in a microwave-safe bowl and heat in 30-second bursts, stirring after each, until smooth and fully melted. Alternatively, melt them in a heatproof bowl set over a saucepan of barely simmering water (the bottom of the bowl should not touch the water). Let the mixture cool to room temperature, about 5 minutes.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks, sugar, and salt on medium-high speed until thick, pale, and doubled in volume, about 3 minutes. Add the vanilla and beat briefly to combine. This step builds the structure of the cake.
  4. Pour the cooled chocolate mixture into the yolk mixture and fold gently with a rubber spatula until no streaks remain. Be careful not to deflate the eggs. Set aside.
  5. Wash and dry the mixer bowl and whisk thoroughly (any grease will prevent whites from whipping). Place the egg whites in the clean bowl and beat on medium speed until foamy, then increase to high speed and whip until stiff peaks form — the whites should stand straight up when the whisk is lifted, about 2 to 3 minutes. Do not overbeat or they will become dry.
  6. Stir one-quarter of the beaten whites into the chocolate mixture to lighten it. Then, gently fold in the remaining whites in two additions, using a spatula to cut through the center and scrape up the sides until just combined. The batter should be uniform with no white streaks, but avoid overmixing.
  7. Pour the batter into the prepared springform pan and smooth the top with an offset spatula or the back of a spoon. Place the pan on a baking sheet to catch any potential drips.
  8. Bake for 30 to 35 minutes, until the top is set and looks dry and slightly cracked, and a toothpick inserted 2 inches from the center comes out with a few moist crumbs attached (not wet batter). The center will still jiggle slightly. Overbaking will dry out the cake.
  9. Let the cake cool completely in the pan on a wire rack, about 45 minutes. As it cools, the center will sink slightly and develop a crackly top — this is characteristic and desired. Do not rush this step.
  10. Run a thin knife around the edge of the pan to release the cake, then remove the springform ring. Invert the cake onto a serving plate and carefully peel off the parchment bottom (if used). Serve at room temperature or slightly warm.
  11. Slice into wedges with a sharp knife, wiping the blade clean between cuts for neat slices. Accompany each piece with a dollop of softly whipped cream and a handful of fresh raspberries to balance the richness.

Notes

Store leftover cake tightly wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 5 days (bring to room temperature before serving). To freeze, wrap the whole cake or individual slices in plastic wrap then foil; freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. For a dairy-free version, replace butter with refined coconut oil. Use high-quality chocolate (60-70% cacao) for best flavor.

Nutrition

Keywords: flourless chocolate cake, gluten-free chocolate cake, Ina Garten, French dessert, chocolate torte, gluten-free dessert, rich chocolate cake, easy chocolate cake, date night dessert, chocolate cake recipe

Find it online: https://inagartendishes.com/ina-garten-flourless-chocolate-cake-recipe/