Flourless Chocolate Cake

Closely adapted to Brian Lagerstrom’s, one of the best desserts I’ve ever made.

Flourless Chocolate Cake

Course Dessert


  • 2 sticks unsalted butter
  • 330 g or 12oz 70% bittersweet chocolate or sub in chocolate chips and cut down on the sugar
  • 6 large eggs
  • 60 g or 1/4c buttermilk
  • 100 g sugar
  • 10 g or 1 1/3Tbsp cornstarch
  • 4 g or 2 three-finger pinches salt
  • .10g or 2 1/3tsp vanilla extract
  • 5 g or 3 T coffee or espresso


  • Add butter and chocolate (broken/cut into pieces) to non stick pan over low and melt together. Remove from heat.
  • Separate egg whites from yolks and add to separate bowls. Whip egg whites to soft peaks. Set aside.
  • Into the yolks, add buttermilk, sugar, cornstarch, salt, vanilla, coffee, and the chocolate/butter mixture. Stir until combined, then fold in egg whites.
  • Add mixture to a well greased 9” cake pan (with a round of parchment at the bottom).
  • Bake at 275˚ for 50-60min.
  • When finished, it should still be slightly jiggly in the center. Allow to cool fully before cutting.
  • Garnish with cocoa powder, whipped cream, a drizzle of olive oil, and a pinch of flaky salt.
Keyword cake, chocolate