This is without a doubt the best chocolate cake you will ever eat.
Flourless Chocolate Cake Recipe
8 ounces unsalted butter
8 ounces bitter sweet chocolate
1 tablespoon cocoa powder
6 large eggs, separated
1-1/4 cups sugar
Pinch of kosher salt
Pre heat oven to 375 degrees or 350 convection.
Place the first three ingredients in a metal or glass bowl and place over simmering water to melt. Mixing as it melts, until smooth. Or use a double boiler.
In the bowl of a standing mixer add the egg yolks, pinch of salt and half of the sugar. using a whisk beat on high speed until it forms ribbon stage. 6 to 8 minutes.
In a separate bowl add the whites and beat with a whisk until light and foamy. Slowly add the other half of the sugar to the whites while beating on high until you have soft peaks.
Now fold in the chocolate mixture into the yolk mixture. Being careful not to over mix. Next gently fold the soft peak whites into the chocolate-yolk mixture. Mix until the whites are just mixed in and being very careful not to deflate them!
Pour the batter into a 10×3 inch round or square pan that has been lined with a piece of parchment paper. DO NOT grease or flour the sides or bottom !! Lift the pan a couple of inches off the counter and drop it on the counter. This will pop the large air bubbles.
Place it in the oven and bake for 1 hour and 15 minutes. Remove and place a cookie sheet right on top of the cake and let if steam for 5 minutes. Then remove it and run a knife around the edge. The cake will fall and this helps it fall more even.
After it has cooled completely, place a plate on the top and flip, the cake should fall out. Remove the pan, then peel off the paper. Place a serving platter on the cake bottom and flip again. Be gentile with the flips so the top crust doesn’t break up to much.