Recipe by: Tracy Luzuriaga

Source: Zuni Cafe, New York



  • Knob of butter
  • 5 whole eggs
  • 2 egg yolks
  • 6 Tbsp sugar
  • 10 oz (285 g) chopped bittersweet chocolate
  • 6 Tbsp strong brewed coffee
  • ¾ cup heavy cream


Preheat oven to 350 F (175 C)

  • Grease a 9” (23 cm) cake pan with butter, line bottom and sides of pan with buttered parchment paper and set aside.
  • Combine the whole eggs, egg yolks, and sugar in a large heatproof bowl set bowl over pan of slightly simmering water and stir until mixture is room temperature.
  • Remove bowl and mix with electric mixer on medium speed until mixture has quadrupled in volume (15-20 mins).
  • Melt chocolate and coffee together in a medium bowl set over simmering water stirring often. Remove from heat.
  • Whip cream in a medium bowl until soft peaks form.
  • Fold one quarter of the egg mixture into the melted chocolate then fold chocolate mixture and whipped cream into remaining egg mixture.
  • Pour batter into prepared pan and set pan into a roasting pan.
  • Pour hot water into the roasting pan to a depth of 1” and transfer to oven.
  • Bake cake until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
  • Turn off oven leave oven door ajar and let cake rest for 30 mins.
  • Remove cake from over in its water bath and let rest for another 30 mins.
  • Invert onto plate and peel off parchment.
  • Serve warm or at room temperature with whipped cream.

Download PDF here: American Flourless Cake Tracy Luzuriaga