If you’re into easy clean-up (and who isn’t?), this fudgy, brownie-like cake is right for you. You’ll mix up the batter directly in the skillet, send it to the oven while you grab some spoons and ice cream, then serve it straight from the skillet to hungry friends. We like pairing it with coffee ice cream, which acts as a refreshing complement to the rich cake, but serve with whatever flavor is in your freezer. If the cake begins to get too dark on top while it bakes, cover with foil for the last 5 to 10 minutes. This cake is great no matter the occasion, but because it’s flourless, it’s especially a hit for Passover or for serving to gluten-free guests.
4 large eggs, separated
8 ounces bittersweet chocolate, chopped
½ cup (1 stick) unsalted butter, cut into pieces
1 cup sugar
½ teaspoon kosher salt
Coffee ice cream, for serving
How to Make It
Preheat oven to 350°F. Beat egg whites with an electric mixer on medium-high speed until stiff peaks form, about 3 minutes.
Place chocolate and butter in a 10-inch cast-iron skillet (or other oven-safe skillet) and cook over medium, stirring constantly, until melted, 2 to 3 minutes. Remove from heat and whisk in sugar, salt, and egg yolks. Gently fold in beaten egg whites until just combined (a few streaks are OK).
Transfer skillet to oven and bake until cake begins to pull away from sides of skillet and a toothpick inserted in center comes out mostly clean, about 25 minutes. Cool 10 minutes (center of cake will sink.) Serve warm with ice cream.
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