Flourless Chocolate Cake

This post is sponsored by Andronico's Community Markets, a year-long partner of Snixy Kitchen, but the opinions are all my own.

If I ever see flourless chocolate cake on a menu, I'll move right along. It's probably all tied back to some long-ago experience with a dense dry flourless chocolate cake. I don't trust it and will never order it. I write it off as the boring option. 

But this flourless chocolate cake is anything but boring. If I knew this flourless chocolate cake would be served, I'd always order it. This sunken flourless chocolate cake has a crisp top that crackles, giving way to a light flourless cake that's somehow both chewy and airy. As it bakes, the cake puffs up and then falls and crackles as it cools. 

I brought this cake to a meeting and someone interrupted the discussion to tell everyone to go have some cake. Specifically, they announced, "I'm somewhat of a flourless chocolate cake connoisseur and this is the best one I've ever had." 

So trust me when I say: this flourless chocolate torte should be your Valentine's Day staple. 

Andronico's: Flourless Chocolate Cake Ingredients

This chocolate cake uses pantry staples, so stock up on it all at your local Bay Area Andronico's Community Market. They've got high-quality baking chocolate and cocoa powder, both of which are key here because they're the flavor drivers of this cake. Look for the good stuff!

Here's a list of all the recipes I've made in partnership with Andronico's this past year.

For this cake, you'll need:

• Bittersweet chocolate (65-75%)
• Unsalted butter
• Large eggs
• Granulated sugar
• Cream of tartar: This helps stabilize the whipped egg whites
• Dark brown sugar: I recommend organic dark brown sugar, as it has a higher molasses content and will make the cake more moist inside.
• Pure vanilla extract
• Dutch-processed cocoa powder
• Kosher salt

Dairy-free flourless chocolate cake

For a dairy-free version of this flourless chocolate cake, replace the unsalted butter with the same quantity of plant butter or high-quality extra virgin olive oil. 

What kind of chocolate for cake

The rich chocolate flavor in this torte comes strictly from melted chocolate and cocoa powder, so it's important that you use high-quality ingredients for each. 

For the bittersweet chocolate, look for a high-quality baking bar, baking wafers, or chocolate chips that are 65-75% cacao. I recommend Guittard bittersweet chocolate, which has a very consistent flavor that's well-balanced. 

For the cocoa powder, I recommend a high-quality dutch-processed cocoa powder, but it's such a small amount that you can also sub in natural cocoa powder if that's what you have on hand!

How to make flourless chocolate cake

This naturally gluten-free chocolate cake could not be any easier to make. 

1. Melt the chocolate and butter together and let cool slightly (Fast tip: you can do this in a microwave!) 
2. Whip the egg whites and cream of tartar until frothy, then slowly pour in the granulated sugar and whip until stiff glossy peaks form. 
3. Whisk the dark brown sugar and vanilla into the melted chocolate, followed by the egg yolks and cocoa powder. 
4. Fold the egg whites into the batter and pour into a buttered springform pan. 
5. Bake 30-35 minutes at 350°F. Cool 10 minutes, then release from the pan to cool completely. 

How to serve flourless chocolate cake

This cake is delicious enough to serve on its own without any frills or toppings, but here are a few fun ways to dress up a flourless chocolate cake: 

• Dust the cooled cake with powdered sugar or cocoa powder
• Top slices with whipped cream and fresh berries
• Spread chocolate ganache over the top and let it set before serving
• Serve with scoops of ice cream
• Drizzle slices with crème anglais
• Drizzle slices with melty chocolate syrup
• Serve with a warm berry compote

How to Store flourless chocolate cake

If making the cake a day in advance, store it unsliced and lightly covered at room temperature to maintain that crispy shell.

To store for longer, store slices in an airtight container at room temperature for up to 3 days. Tip: If you don't plan to eat or serve the whole cake, only cut what you plan to serve and store the remaining unsliced for maximum freshness.