Flourless Chocolate Cake


Preparation info

  • Difficulty


  • Makes


    24 cm cake

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

The inspiration for this cake is the mousse-like chocolate cake at Diner, in Williamsburg, Brooklyn. It’s an intense, light, pure chocolate experience.


  • 125 g ( oz/½ cup) unsalted butter + extra for greasing the tin
  • 300 g (10½ oz) dark chocolate
  • tablespoons cocoa powder
  • 6 eggs, separated
  • 100 g ( oz) caster (superfine) sugar + extra for dusting the tin
  • 1 pinch salt
  • 150 g ( oz) sour cream (30% dairy fat)
  • ½ teaspoon natural vanilla extract


The Tin

Preheat the oven to 150°C (300°F/Gas 2). Wrap foil around the seams of a 24 cm ( inch) spring-form cake tin so you can bake the cake in a bain-marie (water bath). Cover the inside of the tin with a thick layer of softened butter. Sprinkle some sugar for dusting on the butter and tilt the tin to distribute the sugar evenly, shaking out the excess.

The Mixture

Melt the butter, chocolate and cocoa powder together over low heat, in a double boiler or in the microwave. Beat the egg whites with half the sugar and the salt until stiff peaks form. Beat the yolks with the remaining sugar, sour cream and vanilla until smooth. Combine the egg yolk mixture with the melted chocolate mixture, then fold in the egg white mixture until the mixture is incorporated.

Cooking and Serving

Pour the batter into the tin and place the tin inside a larger baking dish. Pour boiling water into the larger dish to three-quarters of the height of the cake tin. Bake for 55 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove the bain-marie from the oven, leaving the cake in it for 3 more minutes. Remove the cake from the bain-marie and allow to cool. Serve chilled with whipped cream.