Easy Flourless Chocolate Cake

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Rich, fudgy, and intensely chocolatey, this Flourless Chocolate Cake has a delicate crackly top and a smooth, truffle-like center. 

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It’s shockingly easy to make and perfect for true chocolate lovers!

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To make, melt chocolate and butter together until smooth.

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Then stir in olive oil. Set aside and let cool slightly.

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While the chocolate cools, beat the egg whites until foamy and have some structure.

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Then, gradually and slowly, add 1/4 cup sugar and beat to soft-medium peaks. Set aside.

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To the chocolate mixture, whisk in egg yolks one at a time until smooth.

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Whisk in cocoa powder, vanilla, salt, espresso (if using), and remaining 1/2 cup sugar.

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Stir about 1/3 of the whipped egg whites mixture into the chocolate mixture to loosen it.

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Gently fold in the remaining whites in 2-3 additions, continuing to stir very gently and not overmix.

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Pour the batter into prepared pan and smooth the top.

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Bake for 40-50 minutes, until the edges are set and the center is just slightly soft.

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Cool in the pan completely, about 45 minutes – 1 hour. Then chill for ~2-6 hours or overnight.

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When ready to serve allow to come to room temp for about 15 minutes. Run a knife around edges and release from the springform pan. 

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You can garnish the top of the cake with cocoa, serve with raspberries, flaky sea salt, whipped cream, powdered sugar, etc. Enjoy!

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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