Closely adapted to Brian Lagerstrom’s, one of the best desserts I’ve ever made.
Flourless Chocolate Cake
Ingredients
- 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
Instructions
- 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.