Flourless Chocolate Cake Recipe

Prepare pan and oven

Preheat oven to 375°F (190°C). Butter a 9-inch (23 cm) springform pan thoroughly, line the bottom with parchment paper, then butter the parchment and dust the sides lightly with cocoa powder, tapping out excess.

Melt chocolate and butter

Place the chopped 8 oz chocolate and 1 cup cubed butter in a heatproof bowl set over (not touching) simmering water (double boiler). Stir occasionally until fully melted and smooth. Alternatively, microwave in 20-30 second bursts, stirring between, until smooth. Remove from heat and let cool 5 minutes.

Whisk eggs and sugar

In a separate large bowl, whisk together 5 large eggs, 1 cup granulated sugar, 1 tsp vanilla extract, and 1 tsp fine sea salt until combined and slightly thickened (about 1–2 minutes by hand).

Combine and bake

Slowly whisk the melted chocolate-butter mixture into the egg mixture until fully incorporated and glossy. Pour batter into prepared springform pan, smooth the top with a spatula. Bake in the preheated oven for 22–28 minutes, until the top is set and a thin crust forms but the center still has a slight jiggle. Do not overbake.

Cool

Remove from oven and let cool on a wire rack for 10 minutes. Run a knife around the pan edge to loosen, then release the springform. Cool completely to room temperature (about 1 hour). For cleaner slices, chilling 2 hours in refrigerator helps.

Dust

Before serving, dust the top lightly with 1 tbsp unsweetened cocoa powder using a fine sieve.

Place 3 tablespoons heavy cream in a small saucepan and bring to a simmer over medium heat (do not boil). Pour the hot cream over 4 oz finely chopped chocolate in a heatproof bowl. Let sit 1 minute, then stir gently until smooth and glossy. If using, whisk in 1 tablespoon unsalted butter until melted and incorporated for extra shine. Allow ganache to cool slightly until thickened but still pourable (5–10 minutes).

When the cake is at room temperature (or slightly chilled), pour ganache over the center and spread gently with an offset spatula to create an even layer that drips slightly over the edges if desired. Let ganache set at room temperature (30 minutes) or refrigerate briefly (10–15 minutes) to quicken setting.

Toast 3 oz hazelnuts in a 350°F (175°C) oven on a baking sheet for 8–10 minutes until fragrant. Rub between clean kitchen towels to remove most skins. Set aside to cool.

In a small nonstick skillet, combine 1 tablespoon granulated sugar and 1 teaspoon water over medium heat. Allow the sugar to dissolve and begin to caramelize, swirling the pan (do not stir with a utensil) until it turns a light amber color, about 3–4 minutes. Immediately add the toasted hazelnuts and 1/8 teaspoon fine sea salt and toss with a wooden spoon to coat. Pour onto a parchment-lined tray, spread into a single layer, and separate with a fork as it cools. Once fully cool, roughly chop or leave whole as garnish.

Place cake on a serving plate. Spoon a few tablespoons of ganache over the top if it hasn’t been applied yet or to refresh the gloss. Arrange 4 scoops of vanilla ice cream alongside slices of cake. Scatter candied hazelnuts over the ganache and around the plate. Finish with a light dusting of 1/2 teaspoon cocoa powder over cake or plate. Serve immediately.

Storage: Leftover cake (without ice cream) keeps in an airtight container in the refrigerator for up to 5 days. Ganache-finished slices may be warmed slightly before serving.