Step 1

Preheat an oven to 180c (350f) and prep an 8-9 inch springform baking pan with parchment paper.

Step 2

In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a ben Marie. Mix with a spoon until the mixture is silky and smooth. Let the chocolate mixture cool completely.

Step 3

Gently separate the egg yolks from the egg whites. Be careful not to break the yolk, if there’s a bit of yolk in your egg whites, they wouldn’t whip to stiff peaks.

Step 4

Add the egg yolks in the chocolate mixture along with the espresso powder, vanilla extract, salt, and cocoa powder. we sift the cocoa powder to prevent cocoa powder lumps in the mixture. Mix with a whisk until well combined.

Step 5

Into a big clean mixing bowl, add the egg whites and start mixing with an electric hand mixer or in a stand mixer. Start mixing and gradually add the sugar. (as seen in the video) Mix to medium to stiff peaks.

Step 6

In a big mixing bowl, add the chocolate mixture and 1/4 of the egg white mixture. Fold lightly until combined.

Step 7

Add another 1/4 of the egg whites, fold lightly, and repeat with the rest of the egg mixture. Make sure that you don’t overmix this mixture.

Step 8

Pour the batter into an 8-9 inch springform baking pan lined with parchment paper. Smooth out the top with a spatula.

Step 9

Bake in a 180c (350f) preheated oven for about 30 minutes, depending on the oven.

Step 10

The cake should rise and develop a crust on top. You will know the cake is ready if a skewer inserted into the cake comes out with moist crumbs and a bit of unbaked batter.

Step 11

Let the cake cool for about 40 minutes. Then release from the pan and top the flourless chocolate cake with cocoa powder or powder sugar. Serve as is or with fresh fruit, whipped cream, vanilla ice cream, the options are endless!