Super Easy Flourless Chocolate Cake (SOO Fudgy!)

🔪MY GEAR:

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RECIPE
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FLOURLESS CHOCOLATE CAKE
▪230g or 2 sticks unsalted butter
▪330g or 12oz 70% bittersweet chocolate
▪6 large eggs
▪60g or 1/4c buttermilk
▪185g or 7/8c sugar
▪10g or 1 1/3Tbsp cornstarch
▪4g or 3/4tsp salt
▪10g or 2 1/3tsp vanilla extract
▪1 nespresso pod or 5g/1tsp instant coffee

Preheat nonstick pan over low. Add butter and chocolate (broken/cut into pieces) to pan and melt together. Remove from heat.

Separate egg whites from yolks and add to medium bowls.

Whip egg whites to soft peaks. I find that hand whipping creates a better result than using a mixer, but either method works. Set aside.

Into the yolks, add buttermilk, sugar, cornstarch, salt, vanilla, coffee, and the chocolate/butter mixture. Stir until combined, then fold in egg whites.

Add mixture to a well oiled 9” springform pan (with a round of parchment at the bottom). A brownie pan also works if you don’t have a round.

Bake in preheated 275F/135C oven for 50-60min. When finished, it should still be slightly jiggly in the center. Resist the urge to cut this warm! Allow to cool fully before cutting.

Garnish with a dusting of dark cocoa powder, a dollop of whipped cream, toasted hazelnuts, a drizzle of nice olive oil, and a pinch of flaky salt.

WHIPPED SOUR CREAM
▪200g or 3/4c Heavy Cream
▪10g or 1 1/4Tbsp Powdered Sugar
▪50g or 1/4c sour cream

Whisk cream and sugar together into soft peaks, about 3-4min. Add sour cream. Whisk to incorporate.

🎧MUSIC:
#flourlesschocolatecake #glutenfree #chocolatecake

CHAPTERS:
0:00 Intro
0:17 Melting the chocolate-butter
0:59 Separating eggs & whisking the whites
2:54 Mixing the rest of the batter
4:04 Baking
4:42 Ad
5:54 Let it cool before you eat it!
7:09 Whipped sour cream
8:09 Plate up and garnish
10:00 Let's eat this thing

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support▪!

[BrianLagerstrom]

If you find yourself with 3 extra cakes like I did. Slice into individual pieces and freeze. This cake is almost as good frozen as is is room temp 💫

[thisisnotaclipshow]

Brian out here saving my bread game and my marriage.

[PixelPlaysDestiny]

I made this for my wife and she said it tasted like “restaurant cake”. She loved it!

[melodyssong]

I love how you explain a lot of details about the process, like why you whip by hand and what the egg whites look like when they're over-whipped. That's why I'll watch your videos of recipes I'm not even interested in making, because I'll probably learn something new about cooking. (Though I do want to try this one!) Also, you must have forearms like steel cables from all that whipping!

[adriennepender]

Brian and Lorn dancing puts me in my happy Place. ♥️

[schmup]

I made this for company for V-Day, it was very good, even though I accidentally over cooked it a bit. Lovely recipe.

[rodrigoschulz]

Crawling inside of cake is a new level of dessert love I wasn't aware of. I think I need this cake in my life.

[fluffyscruffy]

Bri, this recipe is killer. I made it last night...with Browned butter! My experience tells me that browning the butter makes it lose around 20% in weight. It was insane, everybody loved it.

[amypaver]

Wow! This cake was a huge hit! “Unexpectedly delicious!” according to my husband. Rich mousse-like texture perfectly balanced with the tangy cream and roasted hazelnuts. All the thumbs up!

[FoolOfATuque]

My uncle is a baker at the Cheshire Cat Pub in Ottawa, Ontario. He use to make flourless chocolate cake and he told me the reason why he made it flourless was so he could fit more butter and chocolate in it. Lol! Thanks for the flourless cake recipe!

[Arauge]

Thank you for highlighting the hand method of separating eggs! It's so much easier than the shell-to-shell method most people/channels do.

[GK-eemw]

This turned out amazing. Not as dense and heavy as most flourless chocolate cake which I and my partner loved! I’m definitely going to make a raspberry sauce to go on it as well, but it’s great with just the whipped cream . A++

[DB]

You two are so frickin cute together, ADORABLE! Oh, and Lorn’s cake looks pretty darned good too! Thanks for another great vid Bri!
✌🏻🙋🏼‍♀️

[americanrebel]

This looks awesome Brian!
Thank you.

Ps. I've noticed, every time you look at your wife your face brightens up!
That's awesome!

[joykeirajoy]

Can’t wait to try this heavenly masterpiece 🤩

[SirPhilMcCrackinVonBeggington]

I raise laying chickens, and the first time I used one of their eggs I was blown away at how much sturdier the eggs are. The yolks are less likely to break when I drop them into the pan, and the whites are very firm too.

[briancapo]

Loved the egg facts and hand whisk demonstration! Quality as always!

[davidmunglah]

I will definitely make this for Valentine's day! The olive oil pairing will be interesting.

[DavidsLongRangeShooting]

Brian, you are one of 3 YouTube personalities that I respect when it comes to the culinary arts, the other two being Kenji and Chef John. I hope that you continue to make videos FOREVER, this space needs humble and knowledgeable characters like you.

[mcneja]

Made this for Valentine’s Day and it got rave reviews! Thank you. I appreciate how well-edited your videos are. I watched it probably three or four times over the course of making the cake. I tried hand-whipping the egg whites and got just barely past the soft peaks stage; it was very useful to see the whole progression.

I didn’t have hazelnuts so I drizzled some apricot syrup over the whipped cream and it worked out pretty well.