Flourless Chocolate Cake Recipe

Prepare pan & oven

Position a rack in the center of the oven. Preheat oven to 350°F (175°C). Butter an 8-inch springform pan and line the bottom with parchment; butter the parchment and dust the sides lightly with cocoa powder.

Melt chocolate and butter

In a heatproof bowl set over (but not touching) simmering water, combine the chopped bittersweet chocolate and cubed butter. Stir frequently until fully melted and smooth. Remove from heat and let cool 5 minutes.

Mix eggs and sugar

In a large bowl, whisk the eggs with the granulated sugar, salt, vanilla extract, and cocoa powder until the mixture is lighter in color and slightly thickened (about 2–3 minutes by hand or 1 minute with an electric mixer).

Combine batter

Fold about one-third of the egg mixture into the melted chocolate to lighten it, then gently fold in the remaining egg mixture until uniform. Be careful not to overmix; the batter will be glossy and thick.

Bake

Pour the batter into the prepared springform pan, smoothing the top. Bake in the preheated oven for 25–30 minutes, or until the edges are set and a thin crust has formed but a slight wobble remains in the center. A toothpick inserted near the center should come out with a few moist crumbs.

Cool

Remove the cake from the oven and cool on a wire rack for 10 minutes. Run a knife around the pan edge to loosen, then release the springform and cool completely. For cleaner slices, chill the cake for at least 1 hour before serving (optional).

While the cake bakes or cools, combine the cherries, brandy, granulated sugar, lemon juice, and water in a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 6–8 minutes, stirring occasionally, until the cherries have softened and the liquid has reduced to a slightly syrupy consistency. Taste and adjust sweetness or brandy. Remove from heat and let cool to room temperature. If you prefer a stronger brandy flavor, stir in an additional 1–2 tablespoons of brandy after cooling.

Chill a medium mixing bowl and beaters if possible. Pour the heavy cream into the bowl and add the powdered sugar and vanilla extract. Whip by hand or with a mixer on medium-high speed until soft peaks form (about 2–3 minutes). Do not overwhip; stop when peaks hold but tips curl slightly.

If chilled, remove the cake from the refrigerator about 15 minutes before serving to take the chill off and ease slicing.

Place the cake on a serving plate. Spoon a generous mound of brandied cherries over each slice or arrange cherries in the center of the whole cake, letting some syrup drizzle over the surface.

Add a dollop of whipped cream next to or on top of the cherries. Dust the cake lightly with the unsweetened cocoa powder and scatter chocolate shavings if using.

Serve slices with any reserved cherry syrup on the side. Store leftovers covered in the refrigerator for up to 3 days; bring to room temperature before serving for best texture.