Most Loved Flourless Chocolate Cake

Three hours at low heat is the signature here. Most flourless cakes bake hot and fast, ending up cracked on top with a wet middle. This one takes a different route. The long slow bake sets the egg-stabilized chocolate custard gently across the whole pan, giving you a dense, glossy cake with no fault lines and no underdone center.

Fourteen ounces of unsweetened chocolate is the spine. Cut with butter and sugar over a double boiler, then tempered with beaten yolks so the eggs don’t scramble. The whipped whites fold in last, lifting the texture from fudge to something closer to a deep, dark soufflé.

Grand Marnier and vanilla sit in the background, audible but not loud. The orange in particular sharpens the chocolate without turning it into a flavored cake. Chill overnight before serving, this one improves with rest.

Chef Tips

• Use a 12-inch springform; this is a wide, shallow cake, not a tall one
• Fold the whites in three additions, working gently to keep the air
• Wrap the pan bottom in foil to catch any seepage from the springform seam
• Slice in thin wedges with whipped cream or fresh berries; it’s intensely rich

Variations

• Swap Cointreau or Chambord for the Grand Marnier; raspberry plays well with chocolate
• Dust with cocoa powder rather than confectioner’s sugar to keep it sophisticated
• Add a teaspoon of espresso powder for a darker, more bitter chocolate profile