![A baked Flourless Chocolate Meringue Cake from Claire Saffitz](https://cdn.statically.io/img/assets.bonappetit.com/photos/6373c042ff408baed7051b96/1:1/w_2560%2Cc_limit/1114-clairedesserts-flourless-chocolate-lede.jpg)
Meringue is a magical mixture of egg whites and sugar that can be used in many ways, but the first time Claire Saffitz learned it could be baked directly on top of a cake was a couple of years ago when she saw pastry chef Liz Prueitt’s recipe for Sweet Potato Tea Cake With Meringue, which she developed for Tartine Manufactory along with Michelle Lee, who was head of pastry at the time. It struck Claire as an exceptionally smart technique that she wanted to try.
For her, it made sense to employ it in a cake where meringue is already a part of the recipe, like a flourless chocolate cake. One of her favorite moments in baking is the swirl you get when folding meringue into a chocolate batter. Not only does it look beautiful on top of the cake, it bakes into a light and crispy shell that yields to the rich crumb. Incidentally, this cake is dairy- and grain-free, making it Passover-friendly as well.
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What you’ll need
9" Springform Pan
$17 At Amazon
Electric Mixer
$40 At Amazon
Scale
$26 At Amazon
Silicone Pastry Brush
$11 At Amazon
Wire Cooling Rack
$18 At Amazon
Rubber Spatula
$13 At Amazon
Recipe information
Yield
10 servings
Ingredients
10
6
¼
1½
5
2
1
¾
Special equipment
Preparation
Step 1
Place a rack in middle of oven; preheat to 350°. Brush pan with vegetable oil, making sure to coat sides all the way to the rim. Line bottom of pan with a parchment paper round; brush parchment with oil.
Step 2
Heat 10 oz. (283 g) semisweet chocolate (64%–70% cacao), coarsely chopped, 6 Tbsp. grapeseed, avocado, or other neutral oil, ¼ cup strong brewed coffee, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a large heatproof bowl set over a medium saucepan of gently simmering water (bowl should not touch water), stirring occasionally with a heatproof rubber spatula, until chocolate is melted and mixture is smooth, about 5 minutes. Remove bowl from heat; add 5 large egg yolks, room temperature, 2 tsp. vanilla extract, and ¼ cup (50 g) granulated sugar and vigorously whisk to combine. Add ¾ cup (72 g) almond flour or almond meal and mix well. (Don’t worry if it looks broken and separated.) Add ¼ cup water and whisk vigorously until mixture comes back together and looks smooth and glossy. Set chocolate mixture aside.
Step 3
Using an electric mixer on medium-low speed, beat 5 large egg whites, room temperature, and a pinch of salt in a large non-plastic bowl until frothy, about 20 seconds. Increase speed to medium-high and continue to beat until foamy and opaque, about 30 seconds. Beating constantly, gradually add remaining ¾ cup (150 g) granulated sugar in a slow, steady stream. Increase speed to high and beat until stiff peaks form and meringue is dense and glossy. (Be careful not to overbeat or it will be dry and grainy and difficult to incorporate into the batter.)
Step 4
Scoop out a heaping cupful of meringue and set aside. Scrape about half of the remaining meringue into bowl with reserved chocolate mixture and fold gently with spatula until just a few streaks remain. Scrape in the rest of the meringue; fold just until evenly mixed and batter is light and airy. Scrape batter into prepared pan; smooth surface. Spoon dollops of reserved meringue over batter. Using a skewer or toothpick, swirl into batter—a little or a lot; it’s up to you.
Step 5
Bake cake until surface is risen and cracked, meringue is light golden, and a tester inserted into the center comes out shiny but clean, 60–70 minutes. Transfer to a wire rack and run a small knife or offset spatula between very top of cake and pan to loosen anywhere it may be stuck (this will help the cake settle evenly as it cools). Let cake cool in pan.
Step 6
To serve, run knife around sides again to loosen cake, then unmold.
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Reviews (6)
Back to TopThe top (meringue portion) burned before the cake was fully cooked. Yes, I put the rack in the bottom third of the oven. Even turned the heat down to 325. But at the 40 minute mark I could smell the burning. Anyone else have the same issue? Or maybe have a suggestion of what I might have done wrong? I'd like to try it again for the holidays as we have both gluten and dairy-intolerant family coming.
Lani
Vermont
12/11/2022
Unfortunately mine burned at about 45 min even though cake tester did not come out clean.
Anonymous
12/11/2022
Delicious and moist, and pretty easy. I served with whipped cream. I'm thinking of making again for Christmas - it was that good.
Anonymous
Minnetonka MN
12/14/2022
Would the convection setting help at all? I’d love to try….but don’t want a burnt cake! I’m
Barbara
CT
12/16/2022
To Lani in Vermont, check your oven calibration. It’s possible that it’s off. I had to recently recalibrate my oven because it was 50° off, which as you can imagine would be a problem with baking. If you need to calibrate yourself, here is an article that taught me how to do it. It’s pretty easy. <a href="https://authorizedco.com/oven-repair/how-to-calibrate-your-oven-temperature/" target="_blank" rel="noopener noreferrer ugc">https://authorizedco.com/oven-repair/how-to-calibrate-your-oven-temperature/</a>
Jade
New York City
12/16/2022
Not really my kinda cake, but I made it for a family member that is gluten free. I preemptively baked mine on the bottom rack, as other reviews mentioned they had issues with burning - I experienced none of that. The meringue got perfectly golden brown and it was fully cooked right at 60min. I wouldn’t say it’s a moist cake, but I wouldn’t say it was dry either. Pretty rich, so if I ever make it again I’ll serve with vanilla ice cream or whipped cream. If you love rich chocolate, this is the cake for you.
Anonymous
12/22/2022
Can this cake be made a day in advance of serving?
Anonymous
CO
12/23/2022