A five-ingredient flourless chocolate cake that relies on properly whipped eggs for its ethereal, fudgy texture instead of flour or chemical leaveners. This minimal-ingredient dessert delivers rich chocolate flavor and works seamlessly with the Suvie cooking appliance.
Delivery in as fast as one hour.*
Prices vary by store
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Spray a Suvie pan with cooking spray and line with parchment. In a large microwave safe bowl, combine dark chocolate and butter. Microwave on high at 50% power for 1 to 2 minutes or until melted. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, whip eggs, sugar, and espresso powder on medium speed until foamy and light in color, about 30 seconds. Increase speed to medium-high and whip until thick, about 7 minutes.
Gently fold egg mixture into melted chocolate, being careful not to deflate the eggs. Transfer mixture to prepared pan. Insert pan into the bottom of your Suvie. Input settings and cook now.
Suvie Cook Settings - Bottom Zone: Bake at 300°F for 1 hour (for Suvie 2.0, Bake at 325°F for 1 hour). Top Zone: None.
After the cook, remove pan from Suvie and allow to cool completely before cutting into slices and serving. Dust with confectioners sugar if desired.
Store covered at room temperature up to 2 days, or refrigerate up to 5 days. Reheat gently in a 300°F oven for 5 minutes to restore fudgy texture.
Suvie cooking appliance (or conventional oven at 350°F) · Double boiler or microwave-safe bowl · Hand mixer or stand mixer
Whipped eggs trap air and expand when heated, providing lift and structure without chemical leaveners. This creates the cake's signature ethereal crumb.
Yes. Bake in a preheated 350°F oven for 12–15 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not raw batter).
Espresso powder deepens chocolate flavor without adding bitterness. It's optional but recommended for complexity.
The cake should be set around the edges but still slightly jiggly in the center—it will firm up as it cools. Overbaking dries it out.
Milk chocolate will produce a sweeter, less fudgy cake. White chocolate won't work—it lacks cocoa solids for structure and flavor.
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