Flourless Chocolate Cake (gf) Recipe

Prepare oven and pan

Preheat oven to 170°C (340°F). Line the bottom and sides of a 23 cm (9-inch) springform pan with parchment paper: cut a round for the base and a long strip for the sides. Lightly butter the parchment and dust the sides and base with 1 tablespoon of cocoa powder, tapping out excess.

Melt chocolate and butter

Chop the Valrhona Guanaja chocolate into small pieces so it melts evenly. In a heatproof bowl set over (not touching) simmering water (double boiler), combine chocolate and butter. Stir occasionally until fully melted and smooth. Remove bowl from heat and let cool slightly for 3–5 minutes.

Whisk eggs and sugar

In a separate large bowl, whisk the eggs, granulated sugar, vanilla extract, and salt together until well combined and slightly thickened (about 1–2 minutes by hand or 30–45 seconds with a handheld mixer). The mixture should be homogenous but not foamy—this is not a genoise but will give structure.

Combine chocolate and eggs

Pour about one-third of the slightly cooled chocolate mixture into the egg mixture and whisk briskly to temper the eggs. Then fold in the remaining chocolate using a flexible spatula until fully combined and glossy. If desired, fold in the remaining 1 tablespoon cocoa powder to intensify chocolate flavor.

Bake

Pour the batter into the prepared springform pan and smooth the top. Bake in the preheated oven for 28–35 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken. A skewer inserted in the center will come out with moist crumbs but not raw batter.

Cool

Remove the cake from the oven and place on a wire rack. Let cool in the pan for 20 minutes, then run a thin knife around the edge to loosen and release the springform ring. Allow the cake to come to room temperature in the pan, then chill uncovered in the refrigerator for at least 2 hours (or overnight) to fully set and develop flavor.

Prepare whipped cream

Just before serving, chill a medium mixing bowl and beaters in the freezer for 5–10 minutes (optional). Pour the chilled heavy cream into the bowl, add the confectioners' sugar and vanilla, and whip to soft peaks using a whisk or electric mixer on medium speed. Stop when soft peaks form so the cream remains light and spreadable.

Assemble cake

Remove the chilled cake from the refrigerator and transfer to a serving plate. If desired, dust the top lightly with a little cocoa powder. Spoon or pipe dollops of the whipped cream over the center of the cake or around the edge, leaving some of the cake visible for contrast.

Garnish

Scatter the finely chopped candied ginger and roughly chopped toasted pistachios over the whipped cream and the exposed cake surface. Finish with a very light sprinkle of flaky sea salt if using to enhance the chocolate flavor.

Serve

Slice with a hot, dry knife (wipe between cuts) into 8–10 slices. Serve chilled or at cool room temperature with additional whipped cream on the side if desired.