Sunken Chocolate Cake
Indulge in the decadence of a Sunken Chocolate Cake, a dessert that effortlessly combines elegance with irresistible flavor. Crafted with rich, 70% dark chocolate, this flourless cake boasts a tender, mousse-like interior and a beautifully cracked crust that sinks gracefully as it cools—a signature feature that's both stunning and delicious. Whipped egg whites give the batter its airy texture, while a hint of vanilla enhances the chocolate’s depth. Perfect for entertaining or satisfying a sweet tooth, this cake is baked in just 25 minutes and pairs wonderfully with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream. With minimal prep time and a big payoff, this gluten-free chocolate dessert is every chocoholic’s dream!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa or higher)
- 100 grams Unsalted butter
- 150 grams Granulated sugar
- 4 pieces Large eggs, separated
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
- 1 tablespoon Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch (23 cm) springform pan. Line the bottom with parchment paper for easier removal later.
Break the dark chocolate into pieces and melt it with the butter over a double boiler or in a microwave-safe bowl in 20-second increments, stirring frequently until smooth. Set aside to cool slightly.
In a medium bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and creamy. Stir in the melted chocolate mixture and the vanilla extract until fully combined.
In a separate clean bowl, beat the egg whites and pinch of salt using an electric mixer until stiff peaks form.
Fold the beaten egg whites gently into the chocolate mixture in thirds, being careful not to deflate the batter. Continue folding until no white streaks remain.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 25 minutes, or until the center is just set and the top develops cracks.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before removing the springform ring. The cake will sink and crack further as it cools, which is normal.
Dust with powdered sugar, if desired, before serving. Slice and enjoy this rich, chocolatey dessert with your favorite accompaniments, like whipped cream or fresh raspberries.
Nutrition Facts
Calories |
356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 70 mg | 3% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 25.8 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 35 mg | 3% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 216 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
