Chocolate Flourless Cake

Total Time
35mins
Prep 10 mins
Cook 25 mins

Received this recipe from David Rosengarten on his Taste TV program. Made it was super and nice and easy. I had many requests for the recipe. Serve with a dollop of Devon cream.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Melt chocolate and cool.
  3. Melt butter.
  4. In a bowl, combine melted chocolate and butter.
  5. Beat in the sugar and egg yolks.
  6. Whisk in the vanilla, and cocoa powder and salt.
  7. Beat egg whites until a soft to heavy peaks.
  8. Fold in the stiffly beaten egg whites a little at a time.
  9. Pour into a greased buttered 10 inch spring form pan.
  10. Bake for 25 minutes.
  11. Remove from oven.
  12. Remove rim and press down while warm for a denser cake (I did not do this).
  13. Serve warm or cold with some Devon pouring cream, or stencil a design with powdered sugar.

Reviews

(2)
Most Helpful

Most flourless (or almost) chocolate cakes are wonderful. My favorite comes from Maida Heatter's Book of Great Chocolate Desserts. It calls for 1 lb. bittersweet chocolate 5 oz. sweet butter 4 eggs, separated 1 Tbsp flour 1 Tbsp sugar Melt chocolate, add butter & mix well. When slightly cool beat in yolks & flour. Beat egg whites to soft peaks, add sugar & beat till stiff but not dry. Fold into chocolate mixture. Cut circle of wax paper to fit bottom of 8-9" springform pan. Grease & flour paper & sides of pan. Pour in batter & bake at 425° for 15mins. Cool to room temp & refrigerate for 2 hours before removing from pan. Top with powdered sugar or serve with whipped cream. Yummy!

Dr. Mike August 28, 2009

I made this for my mom's birthday and it turned out great! Everyone loved it. I used Guttiard Bittersweet chocolate, I think its 72% cocoa. I did press down on the cake while it was warm to make it denser. I also made it the day before I served it and chilled it in the fridge overnight and let it come to room temperature before serving with a dollop of whipped cream and fresh raspberries, drizzled in a dark chocolate sauce. It was almost like slicing through a cheesecake with moist bits clinging to the knife. I could easily eat a slice plain...it is like an ultra rich, moist, dark, fudgy brownie. Excellent!

Krystaline February 25, 2007

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