Sinfully Rich Almost Flourless Chocolate Cake

Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

Great cake recipe- so chocolatey that you will have a chocolate rush straight to your brain. Makes a perfect dessert for entertaining! Recipe by Kevin and Nancy Mills.


  1. Melt together the butter and chocolate in a small saucepan over very low heat, stirring to mix.
  2. Remove from heat when almost melted (do not scorch).
  3. Preheat your oven to 300F.
  4. Fill a 9x13-inch roasting pan or casserole halfway with water and place it on the center shelf of the oven.
  5. Lightly grease the sides and bottom of a 9x5-inch loaf pan, and dust with 1 teaspoon of flour; and cut out a square of waxed paper to fit the bottom of the pan; place paper in the bottom of pan and set aside.
  6. Place sugar, eggs and remaining 1 teaspoon of flour into the bowl of an electric mixer and beat on high for about 2 minutes.
  7. Pour in the chocolate, and beat another 15-30 seconds, until it is mixed well.
  8. Pour the batter into the prepared loaf pan and set the loaf pan in the center of the casserole dish half-filled with water (in the oven).
  9. Bake for approximately 75 minutes or until a light crust forms and a toothpick can be removed clean.
  10. Cool the cake in the loaf pan on a wire rack for approximately 30 minutes, or until it cools down to room temp.
  11. Cover pan and chill in the refrigerator for 4 hours or until set.
  12. Serve garnished with powdered sugar or fresh raspberries and store unused portions in the refrigerator.
Most Helpful

The taste was really good, although not as rich as I was expecting. I used the measurements as stated but there was definitely not enough for a 9x13 pan. I ended up using an 8x8 and even that came out much thinner than I desired. Overall though the recipe was good and it definitely cured my chocolate craving (along with my family's). I topped it with vanilla ice cream and warm fudge, which worked really well.

* chocoholic * March 19, 2010

This is wonderful!! I didn't have bittersweet chocolate so I used semi-sweet - so of course it was sweeter than the original but - oh my!!! I made this as a "diabetic" alternative to regular chocolate cake for my birthday. Not exactly diabetic but it worked for me!

Alyssa in Leavenworth, MN July 03, 2009

I have made this several times and have apparently not rated it until now. I LOVE this recipe. Much easier than most of the flourless chocolate cakes out there. It's too dark for my husband's taste, but I can't get enough of it! I usually top it with homemade whipped cream and it is to die for!

Crocheting Mama April 30, 2009