Martha Stewart 4-Ingredient Flourless Chocolate Cake

Martha Stewart 4-Ingredient Flourless Chocolate Cake is a light, fudgy dessert with bittersweet chocolate, butter and whipped egg whites that comes together in 1 hour 10 minutes. Try this easy flourless dessert for Valentine's Day or Passover, since it's gluten-free and needs only a simple 4-ingredient list.

Whip the egg whites to glossy stiff peaks and fold them in gently, because that meringue is what keeps the cake light instead of dense. Stir them in hard and the air deflates, so you end up with a heavy, fudgy slab.

Martha separates the eggs, so the yolks go into the melted chocolate while the whites are whipped like meringue with the sugar. Baking at a gentle 275°F also keeps the top from cracking, which is why it stays soft and airy without any flour or nuts.

Martha Stewart 4-Ingredient Flourless Chocolate Cake

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

290

kcal

Melted chocolate and butter are lightened with whipped egg whites for a cake that is rich but airy rather than dense. It bakes low and slow until set in the center, then cools completely before slicing.

Ingredients

• 6 tablespoons unsalted butter, plus more for pan
  

• 8 ounces bittersweet or semisweet chocolate, finely chopped
  

• 6 large eggs, separating yolks and egg whites
  

• 1/2 cup granulated sugar
  

• Confectioners' sugar, for dusting
  

• Sweetened whipped cream, for serving
  

Directions

• Prep the pan: Preheat the oven to 275°F with the rack in the center, then butter the bottom and sides of a 9-inch springform pan. Set it aside while you melt the chocolate.
• Melt chocolate and butter: Put 6 tablespoons butter and 8 ounces chopped chocolate in a large heatproof bowl and microwave in 30-second bursts, stirring each time. Once completely melted, let it cool slightly.
• Whisk in the yolks: Whisk the 6 egg yolks into the cooled chocolate mixture until smooth. Keep the whites in a separate large bowl for the next step.
• Beat the egg whites: Beat the 6 egg whites until soft peaks form. Then add the 1/2 cup granulated sugar gradually and keep beating until glossy stiff peaks form.
• Fold in the whites: Whisk 1/4 of the egg whites into the chocolate mixture to loosen it. Then gently fold in the remaining whites so you keep as much air as possible.
• Bake the cake: Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 45 to 50 minutes, until the cake pulls away from the sides and is set in the center.
• Cool the cake: Cool the cake completely on a wire rack, then remove the sides of the pan. It will sink a little as it cools, which is normal.
• Dust and serve: Serve at room temperature, dusted with confectioners' sugar. Add sweetened whipped cream on the side for serving.

Tools for this recipe

• Nordic Ware 9-inch springform pan, KitchenAid 5-speed hand mixer, Checkered Chef cooling racks, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of chocolate works best for this flourless chocolate cake?

Use good-quality bittersweet or semisweet chocolate, since there are only four ingredients and the chocolate carries the whole flavor. Skip chocolate chips, because the stabilizers that help them hold their shape in cookies stop them from melting smoothly here.

How do I get the cake out of the pan without it sticking?

A springform pan is the easiest way, because the sides unlatch and lift away. Butter the pan well and let the cake cool completely first. If you only have a regular pan, run a thin, flexible knife around the edge before releasing it.

Why did my flourless cake sink in the middle?

A little sinking is normal. This cake rises slightly in the oven and settles as it cools, since there is no flour or leavener holding it up. If it collapsed badly, the whites were probably overmixed into the batter and lost their air.

Can I make this cake ahead of time?

Yes, it is served at room temperature, so you can bake and cool it earlier in the day and dust it with confectioners' sugar just before serving. Cover leftovers and keep them in the fridge, then let slices sit out for about 20 minutes before eating.

How is flourless chocolate cake different from molten chocolate cake?

Molten cakes are individual, cakey on the outside with a warm flowing center, and they are served warm. This one is a single large cake with a fudgy, light texture all the way through, and it is served at room temperature.