Brian Lagerstrom | Super Easy Flourless Chocolate Cake (SOO Fudgy!) @BrianLagerstrom | Uploaded February 2022 | Updated October 2024, 1 week ago.
This fudgy flourless chocolate cake is one of the most delicious things you can make that’s this easy. Click this link brightland.co/brianlagerstrom2 to find out more about Brightland's high-quality products and get 10% off!
☕Enjoy this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: instagram.com/brian_lagerstrom
🔪MY GEAR:
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
FINE MESH STRAINER: amzn.to/33cwyBF
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
SPRING FORM PAN: amzn.to/3Bghfoa
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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:
EPIDEMIC SOUND. Free trial available at: epidemicsound.com/referral/ccpjb3
#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▪!
This fudgy flourless chocolate cake is one of the most delicious things you can make that’s this easy. Click this link brightland.co/brianlagerstrom2 to find out more about Brightland's high-quality products and get 10% off!
☕Enjoy this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: instagram.com/brian_lagerstrom
🔪MY GEAR:
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
FINE MESH STRAINER: amzn.to/33cwyBF
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
SPRING FORM PAN: amzn.to/3Bghfoa
------
RECIPE
------
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:
EPIDEMIC SOUND. Free trial available at: epidemicsound.com/referral/ccpjb3
#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▪!
