Flourless Dark Chocolate Cake Recipe

Prepare

Preheat oven to 375°F (190°C). Butter an 8- or 9-inch springform pan and line the bottom with parchment. Lightly dust the sides and bottom with cocoa powder, tapping out excess.

Melt chocolate and butter

Place chopped chocolate and butter in a heatproof bowl set over a saucepan of simmering water (double boiler) or microwave in 20–30 second bursts, stirring between, until completely melted and glossy. Remove from heat and let cool slightly (~2–3 minutes).

Whisk eggs and sugar

In a large bowl, whisk the whole eggs and granulated sugar vigorously until pale and slightly thickened, about 2–3 minutes by hand (or 1–2 minutes with a handheld mixer). The mixture should ribbon when the whisk is lifted.

Combine

Slowly fold the melted chocolate-butter mixture into the egg-sugar mixture with a rubber spatula until uniform. Add vanilla and salt, then sift the cocoa powder over the batter and gently fold until no streaks remain. Scrape the batter into the prepared pan and smooth the top.

Bake

Bake 22–28 minutes, until the top has formed a thin crust and the center is set but still slightly jiggly — a toothpick inserted in the center should come out with a few moist crumbs. Avoid overbaking to keep it fudgy.

Cool

Let the cake cool in the pan on a wire rack for 10 minutes, then run a thin knife around the edge and remove the springform rim. Cool to warm (20–30 minutes) before serving slices warm or at room temperature. The cake will firm up as it cools but remains dense and moist.

Heat the 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 and immediately add the chopped chocolate, espresso, and corn syrup. Let sit 1 minute to soften, then whisk until smooth and glossy. Stir in butter until incorporated. Keep warm in a bowl set over very low heat or a warm water bath; whisk before serving.

Quick scoop prep

If using store-bought coffee ice cream, keep scoops frozen until plating. For a quick homemade no-churn coffee ice cream, blend 2 cups heavy cream whipped to soft peaks, 1 can (14 oz) sweetened condensed milk, and 2 tablespoons instant espresso dissolved in 1 tablespoon hot water; freeze until firm. Portion into scoops just before plating.

Prepare pan

Line a baking sheet with parchment or a silicone mat and have the nuts and cocoa nibs measured and ready near the stove; caramel sets quickly.

Make caramel

In a medium saucepan, combine granulated sugar, corn syrup, and water. Stir over medium heat until sugar dissolves. Increase heat and cook without stirring (you can gently swirl the pan) until the syrup reaches a deep amber color (about 300–320°F / 150–160°C on a candy thermometer). Watch carefully to avoid burning.

Finish brittle

Remove from heat and immediately stir in butter until melted, then quickly stir in cocoa nibs and toasted nuts (if using). Pour the hot mixture onto the prepared sheet in a thin layer and spread with a heatproof spatula. Sprinkle flaky sea salt evenly over the top. Let cool completely (10–20 minutes) until brittle. Break into irregular shards.

Warm the espresso chocolate sauce briefly if it has thickened. Place a slice of warm flourless dark chocolate cake on each plate. Spoon 2–3 tablespoons of warm espresso chocolate sauce over or beside the cake. Add one generous scoop of coffee ice cream alongside the cake. Garnish with several pieces of cocoa nib brittle leaning against the ice cream or cake, dust the cake lightly with cocoa or confectioners' sugar if desired, and scatter a few fresh berries for color. Serve immediately so the ice cream melts slightly against the warm cake and sauce.

Storage

Leftover cake: wrap and refrigerate up to 3 days; rewarm gently in a low oven (300°F/150°C) for 8–10 minutes. Sauce: refrigerate up to 5 days; reheat gently. Brittle: store in an airtight container at room temperature up to 2 weeks (keeps crisp).