Low Sodium Classic Flourless Chocolate Cake

Total time2 hr 55 min

Prep time20 min

Cook time35 min

Low Sodium Classic Flourless Chocolate Cake

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Ingredients

10 servings

1 cup (2 sticks / 225g) unsalted butter, cut into pieces, plus more for pan
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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8 oz (225g) bittersweet chocolate (60–70% cacao), finely chopped
1 ¼ cups (250g) granulated sugar, divided
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp pure vanilla extract
6 large eggs, at room temperature, separated
2 tbsp unsweetened cocoa powder, for dusting pan

For serving

powdered sugar or cocoa powder, for dusting (optional)
whipped cream or crème fraîche, for serving (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Butter the bottom and sides of a 9-inch round cake pan, then line the bottom with a round of parchment paper. Butter the parchment, then dust the sides and bottom with the 2 tbsp cocoa powder, tapping out any excess.
2
Combine the chopped chocolate and butter pieces in a large heatproof bowl set over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and the mixture is smooth, about 5–7 minutes. Remove the bowl from the heat and whisk in 3/4 cup (150g) of the sugar, the salt, and the vanilla extract until combined. Let the mixture cool until it is warm but no longer hot, about 10 minutes.

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