Flourless Chocolate Cake Recipe

Prepare pan and oven

Preheat the oven to 350°F (175°C). Butter an 8-inch (20 cm) round springform pan thoroughly, then line the bottom with a circle of parchment paper. Butter the parchment and lightly dust the interior with cocoa powder, tapping out any excess.

Melt chocolate and butter

Place the chopped chocolate and butter in a heatproof bowl set over a small pot of barely simmering water (double boiler), making sure the bowl does not touch the water. Stir occasionally until completely melted and smooth, about 5–7 minutes. Alternatively, microwave in 20–30 second bursts at medium power, stirring between bursts until smooth.

Combine sugar and eggs

In a separate large bowl, whisk the granulated sugar, whole eggs, and extra yolk together until blended and slightly thickened, about 1–2 minutes by hand or 30–45 seconds with a handheld mixer on low. Add the vanilla and salt and whisk to combine.

Temper eggs with chocolate

Pour about one-third of the warm melted chocolate mixture into the egg-sugar mixture while whisking constantly to temper the eggs and avoid cooking. Then pour the tempered egg mixture back into the remaining chocolate in the bowl and whisk until fully combined and glossy.

Bake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven until the cake has a thin crust on top and the center is set but still slightly moist when gently shaken, about 22–28 minutes. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.

Cool and release

Remove the cake from the oven and let it cool on a wire rack for 15 minutes. Run a knife around the edge to loosen, then unclasp the springform and carefully remove the outer ring. Allow the cake to cool completely to room temperature on the rack, about 1 hour, then refrigerate for at least 1 hour (or up to overnight) to firm and develop flavor.

Finish and serve

Prior to serving, dust the top lightly with unsweetened cocoa powder. If using confectioners' sugar, sift it over berries or use a stencil. Serve slices with optional whipped cream and berries.

Rinse and dry berries. Whip cream to soft peaks with a little sugar if desired. Arrange berries and a dollop of whipped cream alongside cake slices, or place berries atop the cake for a decorative touch.