Two-Ingredient Flourless Chocolate Cake

This flourless chocolate cake is rich, fudgy, and deeply chocolatey, made with just eggs and melted chocolate for an effortlessly elegant dessert.

Ingredients

• 8 oz (225 g) dark chocolate, chopped
• 4 large eggs
• 1 tsp vanilla extract (optional)
• 1 pinch salt (optional)
• 1 tbsp unsweetened cocoa powder, for dusting (optional)
• 1 tsp butter or oil, for greasing the pan

Instructions

1. Preheat the oven to 325°F (160°C). Grease and line a 6-inch or 7-inch round cake pan with parchment paper.
2. Melt the dark chocolate in a heatproof bowl over barely simmering water or in short microwave bursts, stirring until smooth. Let it cool slightly.
3. Separate the eggs. Beat the yolks into the melted chocolate, along with vanilla and salt if using, until fully combined.
4. In a clean bowl, whip the egg whites until they hold stiff peaks. Gently fold one-third of the whipped whites into the chocolate mixture to loosen it, then fold in the rest carefully to keep the batter airy.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, until the cake is set around the edges and slightly soft in the center.
6. Let the cake cool in the pan for 10 minutes, then remove and cool completely. It will settle slightly as it cools.
7. Dust with cocoa powder before serving. For the glossy finish shown, spoon over a little extra melted chocolate just before slicing.

Tip: Use good-quality dark chocolate with around 60-70% cocoa for the best texture and naturally sweet, intense chocolate flavor.