If you’ve got some great chocolate in the pantry and some eggs in the fridge, get your whisk ready, because this flourless chocolate cake recipe does it all. Rich and indulgent, it’s been a classic way to end many a restaurant dinner for generations. But this air-lightened, egg-whitened flourless chocolate cake is also a deceptively easy dessert that solves dinner conundrums and suits nearly everyone.

Flourless chocolate cake (aka FCC) needs intense chocolate flavor and a balance of dense and light textures; and of course, you have to actually be able to make the darn thing work. Here are the tricks you need in your toolbox for cake success: Top-of-the-line ingredients, a mad amount of egg whites, and a few techniques to get maximum volume and lift.

And although it looks like there are lots of rules about egg white whipping and folding (and there are), take comfort in knowing that the worst thing that can happen if you don’t do the egg whites exactly right in this recipe is that the cake will be a little less light. Dense chocolate? Rename it fudge cake and serve it with pride. In fact, I can’t think of a better recipe to learn on.

Why you’ll love it

Key ingredients in flourless chocolate cake

Tips on choosing the best cocoa powder

Tips for whipping egg whites

Helpful tips

Flourless Chocolate Cake

Serves 10

11 tablespoons unsalted butter, at room temperature, divided.

2/3 cup plus 1 tablespoon unsweetened cocoa powder, divided

10 1/2 ounces bittersweet or semisweet chocolate (50 to 64% cacao), finely chopped

6 large egg yolks

1/2 teaspoon espresso powder

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

5 large egg whites

1/2 teaspoon cream of tartar

1 cup granulated sugar

Melted chocolate, for serving

Ice cream, for serving

1. Arrange a rack in the middle of the oven and heat to 350 F.

2. Brush 1 tablespoon of the unsalted butter on the bottom and sides of a 9-inch springform pan. Sprinkle with 1 tablespoon of the cocoa powder. Holding the pan over the sink, move it in a circular motion to distribute the cocoa evenly over the buttered surfaces, discarding any excess into the sink; set aside.

3. Place the remaining 10 tablespoons butter and 10 1/2 ounces bittersweet or semisweet chopped chocolate in a large microwave-safe bowl. Microwave on the high setting in 15-second bursts, stirring between each burst, until the butter and chocolate are completely melted, 45 to 60 seconds total. Set aside to cool until the chocolate is warm, but not hot, 2 to 3 minutes.

4. Whisk six large egg yolks into the cooled chocolate mixture. Sift in the remaining 2/3 cup cocoa powder, 1/2 teaspoon espresso powder, and 1/4 teaspoon salt. Add 1 teaspoon vanilla extract and whisk until completely combined.

5. Place five large egg whites in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on low to medium speed until the egg whites are broken up and foamy, 15 to 20 seconds.

6. Add 1/2 teaspoon cream of tartar and beat on medium to medium-high speed until the whites form fluffy, droopy peaks when the beater is lifted, 45 to 90 seconds.

7. With the mixer on medium speed, gradually add 1 cup granulated sugar and beat until you’ve created glossy, stiff peaks that stand by themselves when you lift the beaters slightly, 1 to 2 minutes. The exact timing will depend on the size and shape of the bowl, the power of your mixer, and other factors.

8. Whisk about a 1/4 of the whipped egg whites into the chocolate mixture. Then, with a silicone spatula, gently scoop the remaining egg whites into the batter. With the same spatula, scoop them from underneath, along with some of the batter, and very gently turn the whole thing over; repeat until just incorporated on no streaks of egg whites remain.

9. Pour the batter into the prepared pan and smooth the top with a silicone spatula. Bake until the cake has risen ever-so-slightly in the center and is set enough in the center that it will not jiggle when the pan moves; a cake tester will not come out clean, 34 to 37 minutes. The top will have formed an extremely thin, but discernible, crust. The cake will pull away from the side of the pan while it cools; don’t let it bake until it pulls away from the side of the pan while in the oven or it will be overdone.

10. Cool completely on a wire rack for at least 1 1/2 hours. Remove the side of the pan and serve with melted chocolate and ice cream if desired.

(Tami Weiser is a contributing writer and Jan Valdez an associate recipe producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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