Name: Flourless Chocolate Cloud Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: american
Ingredients: 225 g (8 oz) bittersweet chocolate, chopped; 120 g (1 stick + 1/2 tbsp) unsalted butter; 5 large eggs, separated and at room temperature; 150 g (2/3 cup) brown sugar; 1 tbsp unsweetened cocoa powder; 1/2 tsp instant espresso powder; 2 tsp vanilla extract; 1 pinch sea salt

Description

This flourless chocolate cloud cake is rich, fudgy, and intensely chocolatey with a light, airy texture from whipped egg whites. Made without flour, it's a naturally gluten-free chocolate dessert with a crackly top and a soft center that melts in your mouth.

Ingredients

225 g (8 oz) bittersweet chocolate, chopped
120 g (1 stick + 1/2 tbsp) unsalted butter
5 large eggs, separated and at room temperature
150 g (2/3 cup) brown sugar
1 tbsp unsweetened cocoa powder
1/2 tsp instant espresso powder
2 tsp vanilla extract
1 pinch sea salt

Instructions

Preheat the oven to 325°F (165°C) and line an 8-inch (20 cm) springform pan with parchment paper.
Melt the chopped chocolate and butter together in a heatproof bowl over a double boiler or in the microwave until smooth.
Whisk the egg yolks, brown sugar, cocoa powder, vanilla extract, espresso powder, and salt in a large bowl until smooth.
Add the melted chocolate mixture and whisk until fully combined.
Beat the egg whites with an electric mixer for 4 to 5 minutes until stiff peaks form.
Fold the whipped egg whites gently into the chocolate mixture using a spatula until the batter is light and fluffy.
Pour the batter into the prepared pan and smooth the surface.
Bake for 45 to 50 minutes until puffed and set. Insert a toothpick into the center; it should come out with a few moist crumbs but no liquid batter.
Cool the cake completely in the pan before removing the springform ring.
Serve with whipped cream and fresh berries if desired.