Making the BEST decadent Flourless Chocolate Cake at home is easier to do than you think! This recipe produces a super chocolatey cake with crispy, crackly edges and a fudgy interior!
Preheat oven at 350F. Line a 9 inch springform baking pan with parchment paper. Separate the egg whites and egg yolks.
Place chocolate chips and butter in a microwave safe bowl and microwave for 30 seconds. Stir then continue microwaving in 15 second intervals, stirring in between intervals until everything is melted.
Place the egg whites in a large bowl and beat until foamy. You can do this in the bowl of a stand mixer using the whisk attachment. If using, add cream of tartar and beat on medium speed. With mixer still running, slowly add the sugar while continuing to beat until all the sugar is incorporated and the egg whites form stiff peaks.
To the chocolate mixture, add the egg yolks and vanilla extract and whisk to combine. Sift in the cocoa powder and salt and whisk to combine.
Using a spatula, fold in half of the egg whites into the chocolate mixture. Add the remaining egg whites and fold until incorporated. Be careful not to overmix or the egg whites will flatten.
Pour the batter into the prepared cake pan and bake for 30-35 minutes or until the middle has set. Remove from oven and allow it to cool completely in the tin before serving. Once cooled, the cake will sink a little and "crackle" on top. Sift cocoa powder over the cake before serving.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.