The Best Flourless Chocolate Cake Recipe,
This gluten-free chocolate cake is the original and most popular dessert at San Francisco’s legendary Zuni Café. It features a fine, tender crumb and a bold chocolate flavor.
Since it was introduced in 1982, this moist, finely textured gluten-free chocolate cake, inspired by a Julia Child recipe, has been served daily at San Francisco’s Zuni Café. It is dubbed the gâteau victorie and is the restaurant’s most popular dessert.
What You’ll Require:
9-Inch Cake Pan
Large Heatproof Bowl
Medium Heatproof Bowl
Produces one 9-inch cake
2 hours and 55 minutes baking time
Butter unsalted, for greasing
Five whole eggs plus two yolks
6 tablespoons sugar
10 oz bittersweet chocolate, chopped and shaved for presentation (optional)
6 tablespoons freshly brewed coffee
3/4 cup heavy cream, plus 1 tablespoon additional whipped to soft peaks for serving (optional)
Preheat oven to 350 degrees Fahrenheit. Butter a 9-inch round cake pan, line the bottom and sides with parchment paper, and butter the parchment paper; set aside pan.
Combine whole eggs, egg yolks, and sugar in a large heatproof bowl. Place bowl over a very gently simmering pot of water and stir until mixture reaches room temperature. Remove bowl from heat and beat mixture on medium speed with an electric mixer until quadrupled in volume, about 15–20 minutes. Combine chocolate and coffee in a medium heatproof bowl set over a saucepan of simmering water, stirring frequently, until melted. Take the bowl off the heat. Whip cream in a medium bowl until soft peaks form.
Fold one-quarter of the egg mixture into the melted chocolate, then fold in the remaining egg mixture, chocolate mixture, and whipped cream. Fill prepared pan halfway with batter and place pan in a roasting pan. Fill roasting pan halfway with hot water and place in oven. Bake cake for 1 hour, or until a toothpick inserted in the center comes out clean. Turn off oven and leave door ajar for 30 minutes to allow cake to cool. Remove cake from oven and set aside in its water bath for an additional 30 minutes. Take the cake out of the oven water bath, invert onto a plate, and peel away the parchment paper. Serve with whipped cream and shaved chocolate, warm or at room temperature (if desired).