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a slice of flourless chocolate cloud cake on a white lacy plate with a fork on the plate.
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5 from 1 vote

Flourless Chocolate Cloud Cake

This Flourless Chocolate Cloud Cake is fudgy, thick, melt-in-your-mouth deliciousness with delicately crispy meringue pieces on top that's absolutely remarkable!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Cake, Dessert
Cuisine: American, Dessert
Servings: 12 servings

Ingredients

  • 8 oz high quality bittersweet chocolate, coarsely chopped such as Ghirardelli or Guittard
  • 1/2 cup unsalted butter, cubed, at room temperature
  • 6 large eggs
  • 1 cup granulated white sugar
  • 1 Tbsp instant espresso powder, optional but recommended
  • 1 Tbsp pure vanilla extract

Instructions

  • Preheat oven to 350℉. Line a 9" round springform pan with a parchment paper round and lightly grease with cooking spray; set aside.
  • In a microwave safe bowl, combine the cubed butter and chopped chocolate and microwave on HIGH power in 20-30 second increments, stirring until melted and smooth. Set aside to cool.
  • Meanwhile, separate 4 of the eggs among two bowls, placing the egg yolks into a larger bowl and the egg whites into a smaller bowl. Add two whole eggs in with the yolks. Mix 1/2 cup of the sugar with the yolk mixture until smooth and combined. Slowly whisk in the warm chocolate mixture, followed by the espresso powder and vanilla extract.
  • To a clean, dry stand mixer bowl, add the egg whites and attach the whisk attachment. Whip on medium-high power, slowly adding in the remaining 1/2 cup sugar, until egg whites reach soft, glossy peaks, about 5-7 minutes. Fold half of the egg whites into the chocolate mixture, then fold in the remaining egg whites carefully until no streaks of white remain.
  • Pour the batter into the prepared pan and smooth out into an even layer. Bake for 35-40 minutes or until the top has puffed and the center is no longer wobbly. Be careful not to bake beyond this point.
  • Let the cake cool in the pan on a wire rack. The center of the cake will sink as it cools, creating a kind of crater-ish appearance which is what we want! Allow the cake to cool completely before cutting into slices.

Notes

Due to the limited ingredient list and chocolate being the star of the recipe, I highly suggest using a high quality chocolate bar for this recipe. My favorites are Ghirardelli, Guittard, or Scharffenberger. 
Instant espresso powder adds a wonderful extra richness and depth to the chocolate flavor. It will not make the cake taste coffee-like. You may omit if you wish.