Flourless Chocolate Cake Recipe

Prepare and preheat

Position a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9-inch springform pan, line the bottom with parchment paper, and lightly butter the parchment sides. Dust the inside with 1 tablespoon cocoa powder and tap out excess.

Melt chocolate and butter

Combine 8 oz chopped chocolate and 1 cup unsalted butter in a heatproof bowl set over a saucepan of simmering water (double boiler) or microwave in 20–30 second bursts, stirring until completely melted and smooth. Remove from heat and let cool slightly for 3–5 minutes.

Incorporate sugar and eggs

Whisk in 1 cup granulated sugar into the warm chocolate mixture until combined. Add 5 whole eggs one at a time, whisking briskly after each addition until fully incorporated and mixture is glossy. Whisk in 1 tsp vanilla extract and a pinch of kosher salt.

Bake

Pour batter into the prepared springform pan and smooth the top. Bake for 25–30 minutes, or until the edges are set and center still slightly jiggly (a thin crust will form). Avoid overbaking to keep the cake dense and fudgy.

Cool

Remove cake from oven and allow to cool in the pan on a wire rack for 15 minutes. Run a knife around the pan edge, then release the springform and transfer cake (with parchment) to the rack to cool completely to room temperature. For best texture chill in refrigerator for at least 1 hour before assembling.

Warm cream

Heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to steam and small bubbles form at the edges (do not boil). Remove from heat.

Bloom and melt chocolate

Place 6 oz chopped semisweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit 1–2 minutes to melt, then whisk until smooth and glossy.

Temper yolks and finish mousse

In a small bowl, whisk together 3 egg yolks and 2 tbsp granulated sugar until pale. Slowly whisk about 2 tablespoons of the hot chocolate mixture into the yolks to temper, then pour the tempered yolks back into the chocolate and whisk until uniform. Whisk in 1 tbsp softened butter, 1 tsp vanilla, and a pinch of salt. Let cool to room temperature, stirring occasionally. If mixture is too loose, chill briefly until it thickens to a mousse-like consistency (20–30 minutes).

Prepare bananas

Peel and mash 2 ripe bananas in a bowl until smooth but still slightly textured. Stir in 1 tsp lemon juice to prevent browning.

Whip cream

In a chilled bowl, whip 1 cup cold heavy cream with 3 tbsp powdered sugar and 1 tsp vanilla extract to medium-stiff peaks.

Combine with mascarpone

In a separate bowl, beat 1 cup softened mascarpone (or cream cheese) until smooth. Fold the mashed bananas into the mascarpone until evenly distributed. Gently fold the whipped cream into the banana-mascarpone mixture until homogenous and light. Taste and adjust sweetness if needed.

Layer cake, mousse, and banana cream

Place the cooled flourless chocolate cake on a serving plate. If the cake is tall, slice it horizontally to create two layers (optional). Spread a generous layer of chocolate mousse over the cake top (and middle layer if split). Smooth with an offset spatula. Pipe or spoon the banana cream over the mousse in the center or in decorative dollops around the cake, depending on presentation preference.

Chill to set

Refrigerate the assembled cake for at least 1 hour (preferably 2–3 hours) so the mousse and banana cream firm up and flavors meld.

Finish and serve

Just before serving, dust the top lightly with sifted cocoa powder, add chocolate shavings and a few fresh banana slices for garnish. Slice with a hot, dry knife for clean cuts. Serve chilled or at cool room temperature.