Flourless chocolate cake

Instructions

1. Step 1

   Turn the oven on to 170°C with a rack in the middle and let it heat steadily while you melt the chocolate. This cake needs moderate heat so the center sets without drying out. The oven is ready after preheating for about fifteen minutes.

   Mark step 1 as done

2. Step 2

   Cut a circle of parchment paper to fit the bottom of a 20 cm springform pan, lightly butter the bottom and sides of the pan, then lay in the paper. Without flour the cake sticks very easily, and the paper lets you lift it out in one piece. The pan is ready when the paper lies flat and sticks firmly to the bottom.

   Mark step 2 as done

3. Step 3

   Chop 225 g dark chocolate and 170 g unsalted butter, put them in a bowl set over a pot of barely simmering water on low heat and stir gently until completely melted, then lift the bowl off. Indirect heat melts the chocolate smoothly without scorching or seizing. The mixture is ready when it's glossy, completely smooth and free of any pieces of chocolate.

   Low heat.

   Mark step 3 as done

4. Step 4

   Add 150 g granulated sugar, a pinch salt and 5 g vanilla extract to the warm chocolate, stir well, then let it cool for about five minutes. The warm chocolate helps dissolve some of the sugar, while cooling it keeps the eggs from cooking in the next step. The mixture is ready when it has thickened slightly and the side of the bowl feels just barely warm.

   Mark step 4 as done

5. Step 5

   Add 200 g eggs one at a time, whisking vigorously for about thirty seconds after each one. The eggs are the only thing giving this cake structure, and thorough whisking emulsifies the mixture so the cake turns out silky. The mixture is ready when it's thick and glossy like ganache with no streaks of egg white.

   Mark step 5 as done

6. Step 6

   Sift 25 g cocoa powder over the mixture and fold gently with a spatula until no dry powder remains. Cocoa powder boosts the chocolate flavor and absorbs some moisture so the cake holds its shape. The batter is ready when it's smooth, thick and an even dark brown.

   Mark step 6 as done

7. Step 7

   Pour the batter into the pan, smooth the top and bake at 170°C for about 25 to 30 minutes. The cake doesn't rise high but only puffs slightly, so don't wait for the top to dry out completely. It's done when the edges are set and slightly cracked while the center just wobbles a little when you shake the pan.

   Bake at 170°C for about 25 to 30 minutes.

   Mark step 7 as done

8. Step 8

   Set the pan on a rack and let the cake cool in the pan for about an hour; the center will sink slightly, and that's perfectly normal. As it cools, the chocolate and butter firm up into the cake's signature dense, smooth texture. It's ready when the side of the pan feels cool and the top has firmed up.

   Suggested time: about 60 minutes.

   Mark step 8 as done

9. Step 9

   Remove the ring of the pan, move the cake to a plate and sift to taste powdered sugar over the top, then slice with a knife dipped in hot water and wiped dry after each cut. A warm knife cuts cleanly through the chocolate without sticking or leaving ragged slices. The slices are perfect when they have straight sides and a dense, smooth, slightly glossy interior.

   Mark step 9 as done