Go Back
+ servings
5 from 1 vote
Bittersweet Flourless Chocolate Cake with Ginger and Sea Salt
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

A simple flourless chocolate cake recipe made with bittersweet chocolate, ginger, and sea salt. Recipe adapted from Mast Brothers Chocolate: A Family Cookbook.

Recipe Type: Dessert
Makes: 8 servings
Author: Brooklyn Supper, adapted from Mast Brothers Chocolate: A Family Cookbook
Ingredients
  • unsweetened cocoa powder for dusting
  • 16 ounces bittersweet chocolate (in bar form and at least 70 percent cocoa)
  • 8 tablespoons unsalted butter , plus more for cake pan
  • 2 tablespoons finely grated fresh ginger
  • 2 teaspoons powdered ginger
  • 1/2 teaspoon sea salt , plus a pinch more for the top
  • 8 large eggs , seperated
  • 1/2 cup plus 2 tablespoons sugar
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9-inch cake pan and dust with unsweetened cocoa powder. Set aside.
  2. In a double boiler over medium heat, melt chocolate and butter. Add grated ginger, powdered ginger, and 1/2 teaspoon sea salt. Stir until melted and smooth. Off the heat and set aside.
  3. Meanwhile, combine egg whites with 2 tablespoons sugar, and beat to soft peaks. Set aside.
  4. In a large bowl, whisk to combine egg yolks and 1/2 cup sugar until pale and fluffy. Slowly stir melted chocolate mixture into yolks. Next, fold in egg whites. Gently spoon batter into prepared cake pan. Sprinkle top with a pinch of sea salt.
  5. Slide cake into oven and bake, undisturbed, 25 minutes. Slide cake out and give a gentle shake; cake should be pulled when all but the very center is set and a toothpick inserted in the center comes out with just a few crumbs and a little moist batter a the very bottom. Bake cake for a total of 25 - 30 minutes.

  6. Set aside to cool for 15 minutes. If unmolding is desired, swipe sides with a straightedge, flip out onto a plate, and flip again so the original top is facing upwards.
  7. Cool completely. Serve with a dusting of powdered sugar.

  8. *Note: Cake recipe can be halved and baked in a 6-inch cake pan. Reduce cook time to 20 - 25 minutes.