Towering Flourless Chocolate Cake

Total Time:
1 hr 25 min
Prep:
35 min
Cook:
50 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • For the cake:
  • 2 1/2 sticks unsalted butter, cut into pieces, plus more for the pan
  • 6 ounces bittersweet chocolate, chopped
  • 6 ounces unsweetened chocolate, chopped
  • 6 large eggs
  • 3/4 cup turbinado sugar
  • Pinch of salt
  • 1/2 cup stout beer (such as Guinness)
  • 1 teaspoon vanilla extract
  • For the meringue:
  • 2 ounces semisweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 tablespoon light corn syrup
  • 1 cup granulated sugar
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 2 teaspoons vanilla extract
Directions
  • Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.

  • Put the bittersweet and unsweetened chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate melts, then remove the bowl from the pan.

  • Put the eggs, turbinado sugar and salt in the bowl of a stand mixer. Set the bowl over the same pan of simmering water and whisk until the mixture is warm, about 2 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium speed until tripled in volume, about 5 minutes.

  • Meanwhile, bring the beer and vanilla to a low boil in a saucepan. Reduce the mixer speed to low; beat in the beer mixture, then the melted chocolate, until combined, about 2 minutes. Gradually beat in the butter until incorporated.

  • Pour the batter into the prepared pan. Bake until a toothpick comes out with a few crumbs, about 35 minutes. Cool in the pan on a rack 1 hour, then run a knife around the edge of the pan and remove the ring. Let cool completely.

  • Make the meringue: Microwave the chocolate, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring, until the chocolate melts.

  • Whisk the granulated sugar, egg whites, cream of tartar, salt and 1/3 cup water in a heatproof bowl. Put the bowl over a saucepan of simmering water; beat with a handheld mixer on low speed, then gradually increase the speed to high and beat until soft peaks form, about 5 minutes. Remove the bowl from the pan; continue beating until the meringue is cool and fluffy. Fold in the vanilla, then fold in the melted chocolate until swirled. Spread the meringue on the cake.

  • Photograph by Anna Williams


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