My Recipes
Italian Flourless Chocolate Cake
A dense, fudgy Italian-style flourless chocolate cake made with dark chocolate and potato starch, finished with a dusting of confectioners' sugar.
Source
Preheat Oven
- Preheat oven to 350°F
Special Equipment
- Stand mixer
- 8" round cake pan
Ingredients
- 100g (4oz) (7 tablespoons) unsalted butter softened, plus more for pan
- 60g (2oz) (½ cup) confectioners’ sugar, sifted, plus more for dusting
- 113g (4oz) 70% “top quality” dark chocolate
- 2 extra-large eggs, separated
- 20g (1oz) (2 tablespoons) potato or corn starch
- 40g (1oz) (3 ½ tablespoons) extra or superfine sugar
Preparation
- Heat oven to 350° F.
- Butter an 8-inch cake pan. Line bottom with parchment.
- In a large bowl, using a mixer or by hand, beat the butter with the confectioners’ sugar until smooth and creamy.
- Melt chocolate in a pan on top of stove.
- Pour warm chocolate over the butter and sugar mixture and beat until smooth.
- Whisk in egg yolks one at a time.
- Stir in starch.
- Using a stand mixer, beat egg whites until soft peaks form.
- Gradually beat in superfine sugar and continue beating until firm peaks develop.
- Fold egg whites into chocolate mixture.
- Scrape the batter out of the bowl, and spread it in the pan.
- Bake for 18 minutes.
- Cake will rise and top will look dry and a little crackly.
- Remove pan from oven, place on a rack and allow to cool completely, about 2 hours. Cake will sink a bit.
- Unmold cake, peel off parchment, then invert onto a serving dish so the crackly surface is on top.
- Generously sift confectioners’ sugar over the top, then serve.