The Best Italian Flourless Chocolate Cake
Surprisingly light, but satisfyingly decadent, this Italian flourless chocolate cake makes the perfect companion for berries and whipped cream. This classic method of separating eggs and creating a ‘mousse’ to bake is essential to the light and fluffy texture so many recipes miss.
How do You Like Your Flourless Cake?
For something so simple, there are many different recipes for flourless chocolate cake. I’m being bold and claiming that mine is the best (you’ll find no modesty here), but really it depends on how you like your cake. I’ve tasted many flourless chocolate cakes that are exceptionally dense and gooey in the center. Delicious indeed, but almost like fudge. This is not that cake.
This is more of a traditional Italian flourless chocolate cake. You’re essentially making a chocolate mousse and baking it. Carefully folding together the egg whites and the chocolate makes a light and fluffy cake mix which creates a natural airiness in the cake, without the use of baking powder or flour. It’s still a shallow cake, but it’s light, not dense.
The Use of Potato Starch
Potato starch is not always easy to find in store. It’s not an essential ingredient but it does help add to the cake texture. I love the subtle sponginess the potato starch brings to the texture of a flourless chocolate cake, without its a little more like a brownie texture… still delicious!
Italian Flourless Chocolate Cake
Notes
The potato starch is not essential but adds to the texture of the cake.
Ingredients
- 1/2 cup unsalted butter softened (+ butter for greasing pan)
- 3/4 cup granulated sugar
- 6oz quality bittersweet dark chocolate
- 3 eggs, separated
- 2 ½ tbs potato starch
- Confectioners’ sugar for dusting
Instructions
- Preheat oven to 350 degrees. Grease an 8-inch cake pan with butter and line the base with parchment paper.
- In a large bowl beat the butter and 1/2 cup of sugar until light and smooth (Use an electric mixer is you have one). Melt the chocolate using a bain marie or in the microwave. Pour the melted chocolate over the butter/sugar mix and beat until smooth.
- Beat in the egg yolks one at a time, then mix in the potato starch. Put the chocolate mixture aside.
- In a second bowl, beat the egg whites to soft peaks. Gradually add the rest of the sugar and continue beating to firm peaks. Carefully fold the egg whites into chocolate mixture until fully combined.
- Pour the cake batter into the greased cake pan. Bake for 25 minutes and allow to fully cool.
- Sift confectioners’ sugar over the top to serve.
Nutrition Facts
Italian Flourless Chocolate Cake
Serves: 8
|
Amount Per Serving: 1 slice
|
||
|---|---|---|
| Calories | 280 | |
| % Daily Value* | ||
| Total Fat 18g | 27.7% | |
| Saturated Fat 11.1g | 55.5% | |
| Trans Fat | ||
| Cholesterol 91mg | 30.3% | |
| Sodium 24mg | 1% | |
| Total Carbohydrate 37.5g | 12.5% | |
| Dietary Fiber 3.6g | 14.4% | |
| Sugars 18.9g | ||
| Protein 5.6g | ||
| Vitamin A | Vitamin C | |
| Calcium 9mg | Iron 5mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Occasionally Bake
This Italian flourless chocolate cake is only of my dream indulgences. I am a lifelong chocolate lover and sometimes nothing else will do!
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