Valrhona Flourless Chocolate Cake Recipe

Prepare pan and oven

Preheat the oven to 170°C (340°F). Butter a 9-inch (23 cm) springform pan thoroughly, line the bottom with parchment, then butter the parchment and dust the interior lightly with unsweetened cocoa powder; tap out excess.

Melt chocolate and butter

Place chopped dark chocolate and butter in a heatproof bowl set over a pan of barely simmering water (double boiler) or in short bursts in a microwave, stirring often, until completely melted and glossy. Remove from heat and let cool slightly (2–3 minutes).

Whisk eggs and sugar

In a large bowl, whisk together the whole eggs, egg yolks, and granulated sugar until the mixture is homogeneous and slightly thickened. Whisk in the vanilla and pinch of salt.

Combine chocolate and eggs

Slowly pour the melted chocolate-butter mixture into the eggs and sugar while whisking constantly to temper the eggs and create a smooth batter. Continue until fully combined and glossy.

Bake

Pour the batter into the prepared springform pan and smooth the top with a spatula. Place on a baking sheet and bake in the preheated oven for 25–30 minutes. The cake should have a set edge with a slightly soft (but not liquid) center; a thin crust will form on top.

Cool and chill

Remove from oven and cool completely on a wire rack for at least 1 hour. For clean slicing and ideal texture, refrigerate the cake (in the pan, uncovered) for 2–4 hours or overnight. Release the pan sides before serving.

Make caramel base

In a medium heavy saucepan, combine granulated sugar and water. Swirl the pan gently to moisten the sugar and cook over medium heat without stirring (you may gently brush down sugar crystals on the side with a wet pastry brush) until it turns a deep amber color — about 7–9 minutes. Watch carefully to avoid burning.

Add cream and butter

Remove the pan from heat and carefully add the warm heavy cream (mixture will bubble vigorously). Whisk or stir until smooth, then add the softened butter and stir to incorporate. If any hardened caramel forms on the sides, return to low heat briefly to dissolve.

Finish with passionfruit

Stir in the passionfruit pulp and a pinch of sea salt. Return to very low heat for 30 seconds to warm the pulp through and combine flavors. Taste and adjust salt or passionfruit amount for brightness. Let cool to room temperature; the caramel will thicken as it cools. Refrigerate if not using immediately; rewarm gently before using to reach pourable consistency.

Chill equipment

Chill a mixing bowl and beaters in the refrigerator for 10–15 minutes if possible for best whipping results.

Whip cream

Pour the cold heavy cream into the chilled bowl. Add powdered sugar and vanilla. Whip on medium-high speed until soft to medium peaks form — the cream should hold shape but still be smooth and slightly billowy. Do not overbeat into butter. Keep chilled until ready to pipe or spoon.

Slice cake

Carefully remove the chilled cake from the springform pan and transfer to a serving plate. For clean slices, warm a sharp knife under hot water, dry it, then slice.

Plate and garnish

Spoon or drizzle a thin pool of passionfruit caramel on each plate or across the cake surface. Spoon or pipe a generous quenelle or dollop of vanilla Chantilly alongside or atop each slice. Dot with extra passionfruit pulp for bright acidic notes and scatter cocoa nibs over the Chantilly and caramel for crunch and bitter cacao contrast.

Serving suggestion

Serve slices at cool room temperature or slightly chilled. The cake pairs well with additional passionfruit caramel on the side. Keeps refrigerated up to 3 days; bring to serving temperature before plating.