The following recipe and photography were provided by our partner, Megan Weimer of Dollop of Dough.
You’d never know from its taste and appearance, but this chocolate cake is missing a main ingredient! Any guesses on what it might be? If you guessed flour, you’re right!
Dense and moist like the traditional confection we know and love, this 6-inch cake rises in the oven with the help of a meringue instead of flour, baking soda or baking flour, but the flavor and texture do not suffer. In fact, each slice tastes likes you’re eating fudge with a fork.
If you celebrate Passover or have friends that refrain from eating leavened foods in observance of this religious holiday, send them this recipe to add to their dessert menu!
In addition to helping the cake rise, the meringue also creates a cracked, crunchy topping that beautifully contrasts the cake’s fudgy interior.
Made from a small list of ingredients and perfect for a gathering of 4-6 people, set the bag of flour aside and reimagine the beloved chocolate cake!
- Cook time:
- Prep time:
- Total time:
- 8 Slices
- 3 large Heinen’s cage free eggs
- ¾ cup bittersweet chocolate, chopped
- 6 Tbsp. Heinen's unsalted butter
- ⅓ cup Dutch-processed cocoa powder
- 1 tsp. espresso powder (optional)
- 1 tsp. vanilla extract
- ½ tsp. salt
- ½ cup Heinen's granulated sugar
- Heinen's powdered sugar, for topping
- Preheat the oven to 350°F. Line a 6-inch cake pan with parchment paper and set aside.
- Separate the egg whites from the yolks. Place the egg whites in a large bowl and the yolks in a smaller bowl. Set both aside.
- Add the chocolate and butter to a large heat-proof bowl. Microwave in 30 second increments until the chocolate is mostly melted. Whisk until smooth.
- Whisk the cocoa powder, espresso powder, vanilla and sea salt into the chocolate mixture. Set aside to cool.
- With an electric hand mixer on medium speed, beat the egg whites in the large bowl until foamy. Gradually add the granulated sugar and beat on high speed until a meringue with stiff peaks forms. Set aside.
- Once the chocolate mixture has cooled, whisk in the egg yolks until fully combined.
- Gently fold the meringue into the chocolate mixture in three portions. Mix until there are no white streaks of meringue remaining. Avoid overmixing.
- Gently pour the batter into the prepared cake pan and smooth out the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs.
- Let the cake cool in the pan on a wire rack about 20 minutes.
- Remove the cake from the pan, dust with powdered sugar, slice and enjoy.