This fudgy flourless chocolate cake is one of the most delicious things you can make that’s this easy. Click this link https://brightland.co/brianlagerstrom2 to find out more about Brightland's high-quality products and get 10% off!

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RECIPE
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FLOURLESS CHOCOLATE CAKE
▪230g or 2 sticks unsalted butter
▪330g or 12oz 70% bittersweet chocolate
▪6 large eggs
▪60g or 1/4c buttermilk
▪185g or 7/8c sugar
▪10g or 1 1/3Tbsp cornstarch
▪4g or 3/4tsp salt
▪10g or 2 1/3tsp vanilla extract
▪1 nespresso pod or 5g/1tsp instant coffee

Preheat nonstick pan over low. Add butter and chocolate (broken/cut into pieces) to pan and melt together. Remove from heat.

Separate egg whites from yolks and add to medium bowls.

Whip egg whites to soft peaks. I find that hand whipping creates a better result than using a mixer, but either method works. Set aside.

Into the yolks, add buttermilk, sugar, cornstarch, salt, vanilla, coffee, and the chocolate/butter mixture. Stir until combined, then fold in egg whites.

Add mixture to a well oiled 9” springform pan (with a round of parchment at the bottom). A brownie pan also works if you don’t have a round.

Bake in preheated 275F/135C oven for 50-60min. When finished, it should still be slightly jiggly in the center. Resist the urge to cut this warm! Allow to cool fully before cutting.

Garnish with a dusting of dark cocoa powder, a dollop of whipped cream, toasted hazelnuts, a drizzle of nice olive oil, and a pinch of flaky salt.


WHIPPED SOUR CREAM
▪200g or 3/4c Heavy Cream
▪10g or 1 1/4Tbsp Powdered Sugar
▪50g or 1/4c sour cream

Whisk cream and sugar together into soft peaks, about 3-4min. Add sour cream. Whisk to incorporate.


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CHAPTERS:
0:00 Intro
0:17 Melting the chocolate-butter
0:59 Separating eggs & whisking the whites
2:54 Mixing the rest of the batter
4:04 Baking
4:42 Ad
5:54 Let it cool before you eat it!
7:09 Whipped sour cream
8:09 Plate up and garnish
10:00 Let's eat this thing




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