Flourless Chocolate Cake
Ingredients
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nonstick cooking spray
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6 ounces bittersweet chocolate wafers
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½ cup unsalted butter
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1 teaspoon instant espresso powder
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3 large eggs
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½ cup sugar
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½ cup cocoa
Tools
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stand mixer
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whisk
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parchment paper
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measuring cups
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measuring spoons
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large bowl
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spatula
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heat-proof bowl
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kitchen shears
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springform pan
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cooling rack
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake setting using the button below.
June Oven
Cut a parchment circle
Fold a sheet of parchment that is larger than your round springform pan in half like a book, then fold it in half again from top to bottom. Fold the rectangle into a triangle, keeping the folded sides together. Repeat to make a thinner triangle, keeping the folded sides together again. You should have a long wedge shape, similar to a tie. Invert your pan, then take the point of the triangle and hold it in the center of the pan. Cut the parchment at the outside edge of the pan. Unfold the paper to reveal the parchment circle.
parchment paper
kitchen shears
springform pan
Prepare the pan
Coat the interior of the pan with nonstick cooking spray or butter. Place the parchment circle in the base of the pan. Lightly grease the paper with spray or butter. Set the pan aside.
nonstick cooking spray
parchment circle
Melt butter and chocolate
Place the butter and chocolate in a heat-proof bowl. Put the bowl in the preheated June Oven for 5 minutes.
6 ounces bittersweet chocolate wafers
½ cup unsalted butter
heat-proof bowl
Add espresso powder
Carefully remove the bowl from the June Oven. Add the espresso powder and whisk until smooth. Set aside.
1 teaspoon instant espresso powder
whisk
measuring spoons
Start the batter
In a large bowl, whisk the eggs, sugar, cocoa, vanilla and salt until combined.
3 large eggs
½ cup sugar
½ cup cocoa
1 teaspoon vanilla extract
½ teaspoon salt
large bowl
measuring cups
Add the melted chocolate
Whisk the melted chocolate mixture into the batter in a constant, thin stream. Continue whisking until the mixture is smooth and glossy, about 1 minute. Set aside.
Preheat the June Oven
With the rack in the middle position, preheat the June Oven to 350°F on the Bake setting using the button below.
Make the meringue
In a stand mixer fitted with the whisk attachment or in a large bowl using a hand mixer, beat the egg whites on medium-high speed until frothy and soft peaks form, about 3 minutes. Turn down the mixer to low and very slowly add the sugar with the motor running. Continue beating on medium speed until the mixture is glossy and stiff peaks form, about 6-8 more minutes.
2 large egg whites
¼ cup sugar
stand mixer
Lighten the batter
Add ⅓ of the meringue to the bowl with the cake batter. With a spatula, gently fold the meringue into the batter, rotating the bowl as you fold.
spatula
Fold in the remaining meringue
Fold the remaining egg whites into the batter, working gently but quickly to prevent the meringue from deflating. Continue to fold and turn the bowl until the meringue is fully incorporated into the batter.
Pour the cake batter in the pan
Scrape the cake batter into the prepared pan with a spatula and smooth the top. Tap the pan gently on the counter to break any large air bubbles.
Bake the cake
Transfer the cake to the middle shelf of the June Oven. Bake for 28 minutes or until a toothpick comes out clean when inserted in the center. June will notify you when your cake is ready.
Cool and unmold the cake
Remove the cake from the June Oven and let it cool completely in the pan. Once cool, unmold the cake and remove the parchment paper. Transfer it to a platter before cutting into slices and serving.
