Rich and deeply chocolatey, this flourless cake uses just a handful of ingredients and bakes until the center reaches 200°F.
Useful Tools
Place the butter and chocolate in a metal bowl over a pot of simmering water. Once the chocolate begins to melt, remove the bowl from the heat and continue stirring until smooth. Return it to the heat briefly as needed, but do not let the mixture get too hot. Save the butter wrapper — you will use it to grease the pan.
Preheat the oven to 375°F. Cut a round of parchment paper to fit the bottom of an 8-inch springform pan. Use the saved butter wrapper to grease the pan, then line the bottom with the parchment.
Stir the sugar into the melted chocolate mixture. If the mixture is still very hot, let it cool slightly before adding the eggs so they do not scramble. Add the eggs and mix until completely combined.
Sift the cocoa powder into the chocolate mixture. Fold or stir until the cocoa is completely incorporated and the batter is smooth and uniform.
Pour the batter into the prepared springform pan and smooth the top. Bake for roughly 25 minutes. Check the center with an instant-read thermometer; the cake is done when the internal temperature reaches 200°F.
Remove the cake from the oven and let it cool in the pan for 10 to 20 minutes. Release the springform pan, then carefully invert the cake onto a cooling rack and allow it to finish cooling.
Once the cake is completely cool, transfer it to a serving plate. Just before serving, dust the top with powdered sugar and cocoa powder.
Good to Know
Use gentle heat and remove the bowl once the chocolate begins to melt. Too much heat can make the mixture harder to work with.
Let the chocolate mixture cool slightly before adding the eggs so they mix in smoothly without scrambling.
Bake until the center reaches 200°F rather than relying only on appearance or baking time.
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