Catalan Kitchen LogoThe Catalan Table
The Best Chocolate Cake in the World (Flourless - Made with Meringue)
The flourless chocolate cake is a delicate meringue dream with a soft and fluffy texture, made with egg whites and powdered sugar that melts in the mouth.
chocolate
oven
cake
dessert
Ingredients
Servings:
4

Ingredients

  • 3 discsMeringue bases
  • 240 gegg whites
  • 200 gpowdered sugar
  • 1 tablespoonCornstarch
  • 40 g100% cocoa powder
  • Stuffing mousse
  • 325 gliquid cream 35%
  • 325 gdark chocolate 75% Valrhona or a mix milk chocolate Valrhona
  • 90 gegg whites
  • 2 tablespoonspowdered sugar
  • Final coating
  • 1 chocolate with prepared cream to make the mousse
  • 20 gbutter
  • 1 tablespoonwater
  • 1 BAKING TRAY flat oven oven rack
Nutritional Information

Per Serving (Approx.)

Calories
1284 kcal
Protein
20 g
Fat
77 g
Carbohydrates
135 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Prepare a Meringue for the Base and Layers of

  • Preheat the oven to 200ºC for at least 10 minutes to ensure it reaches the desired temperature.
  • We will need a flat baking tray, which we will place on the central oven rack to achieve an even result.
  • On baking paper, draw 3 circles of 15 cm in diameter using a pencil. (I use a tall metal mold as a template to ensure the correct size).
  • If the circles are 15 cm, all three can fit on the standard size of a baking tray. Check the space before starting.
  • Place the baking paper on the tray with the drawing on the underside so that the pencil graphite does not come into contact with the meringue.
  • Beat the egg whites at a low speed and when they start to form a foam, gradually add the powdered sugar. Then, incorporate the indicated amount of cornstarch.
  • When the mixture is very white, firm, and glossy, add the cocoa powder (100g) while continuing to beat until fully integrated.
  • Transfer the mixture to a pastry bag and fill the circles by making a spiral, starting from the center of each design outward.
  • Try to shape the meringue into a disc that fits the design to achieve similar discs. Keep in mind that after baking, if you attempt to trim them, they may break. It is a rustic presentation cake; they don't need to be perfectly identical.
  • Lower the oven temperature to 130ºC, ensuring the temperature remains constant.
  • Bake at 130ºC for 3 hours. Important: do not open the oven door at any time; let it bake for the entire programmed duration.
  • Once the 3 hours are up, turn off the oven and allow the meringues to cool inside the oven with the door closed until the next day, or until they are completely cool. This can be done the evening before serving.

Prepare a Portion of the Filling Mousse

  • Chop ALL the chocolate into small pieces and place it in a large heatproof bowl.
  • In another bowl, place the previously Melted butter. Ensure the bowl is large enough to mix more ingredients later.
  • Heat ALL the cream in a saucepan over medium heat until it just reaches boiling point. Once it starts boiling, immediately remove it from the heat and pour it over the chocolate in the bowl. Let it sit for 2 minutes before stirring. Then, mix well until the chocolate is fully incorporated and smooth.
  • Transfer 1/3 of the chocolate mixture to the bowl with the melted butter. Add a small splash of water (approximately 1-2 tablespoons) and stir until you achieve a homogeneous mixture. Cover with plastic wrap touching the surface of the chocolate and set aside at room temperature for the final coating.
  • The remaining 2/3 of the chocolate mixture will be used to prepare the mousse. Cover it with plastic wrap touching the surface and refrigerate until the next day.
  • If preparing the mousse on the same day as assembling the cake, ensure that the chocolate has been chilled in the refrigerator for a minimum of 2 hours before use.

The next day or after 2 hours

  • Whip the egg whites with the powdered sugar until the mixture forms stiff and consistent peaks that hold their shape when you lift the whisk.
  • Remove the bowl with the chocolate from the refrigerator and mix it well with a fork until it is homogeneous. Then, whip it with electric beaters for approximately 2 minutes until it reaches a fluffy and creamy texture.
  • Once the chocolate and the egg whites are whipped, incorporate the egg whites into the chocolate slowly. Add small amounts of egg whites and fold them in gently with a spatula, using soft enveloping motions to maintain the airy texture of the mixture.

Cake Assembly

  • Place a sheet of baking paper on a flat plate to prevent the cake from sticking and to facilitate its transfer.
  • Position the first meringue base on the paper, with the flat side down, to ensure good stability.
  • Cover the surface of the meringue base with 1/3 of the mousse, ensuring an even layer. Reserve the remaining mousse for another layer and to cover the sides and top.
  • Place the second meringue base on top of the mousse and fill again with 1/3 of the mousse, spreading it evenly.
  • Place the third meringue layer with the flat side facing up to achieve an even surface for the cake.
  • Cover the surface with a thin layer of mousse to fill any gaps and coat the sides, smoothing with a spatula to give a fine and professional appearance.
  • Leave the cake in the refrigerator for a minimum of one hour to cool and set before decorating.
  • Then, melt the couverture chocolate in a double boiler and distribute it evenly over the top of the cake.

Prepare the simple dark chocolate coating

  • Place a rack over a plate, ensuring it is large enough to catch any excess chocolate that drips off during the final coating process.
  • Gently melt the couverture chocolate using a bain-marie or the microwave in short intervals, until it reaches a temperature of 45 ºC.
  • Once melted, cool the chocolate to a temperature of 31-32 ºC. This can be done by letting it sit briefly at room temperature or using a cold bain-marie.
  • The best procedure is to pour half of the chocolate onto a clean marble surface and spread it with a spatula until it starts to thicken. Then, reincorporate this chocolate into the bowl with the remaining half and stir well until you obtain a homogeneous mixture.
  • If you prefer a cleaner alternative, cool the bowl of chocolate in a cold bain-marie, stirring continuously and regularly checking the temperature until it reaches 31-32 ºC.
  • When the couverture reaches 31-32 ºC, remove the cake from the refrigerator and gently place it on the rack.
  • Pour the coating over the cake, starting from the center and moving towards the edges in circles. If you desire a very thin layer, run a long spatula over the surface of the chocolate.
  • Let the coating set at room temperature until it thickens and acquires a firm texture.
  • You can store the cake in the refrigerator until it's time to serve, especially if it will be eaten on the same day.
  • If the cake will be served the next day, place it in the freezer and take it out one hour before serving to allow it to reach an appropriate temperature.
Recommendations & Tricks
  • You will need 11 egg whites, which is approximately equivalent to 240 grams of egg whites. Make sure to separate them carefully to avoid any yolk traces.
  • Prepare the meringue bases the night before. Whip the egg whites to stiff peaks with 200 grams of powdered sugar, and add 1 tablespoon of cornstarch. Form 3 meringue disks on baking paper and bake them at a low temperature. Let them cool inside the turned-off oven without opening the door overnight.
  • Use the best quality chocolate possible, like Valrhona. To melt it, use a double boiler or short intervals in the microwave to ensure a creamy texture.
  • Set the oven to a low temperature, around 100-110°C, to bake the meringues. This will prevent them from burning and allow them to dry evenly.
  • Sift 40 grams of 100% cocoa powder and add it carefully during the preparation to avoid lumps and achieve a smooth texture.