By Miss Erin on October 25, 2001
Photo by Chef Lebeau
Photo by Chef Lebeau
"This cake is really really good. I believe it's from an Emeril cookbook. This is for the chocolate lovers out there....."
Serving Size: 1 (140 g)
Servings Per Recipe: 6
"Good, good, good! Very decadent."
"I forgot to mention instead of dusting the pan with flour I use cocoa. That way you don't see white if you get to much flour in one spot. And more chocolate never hurt anyone.
Jan 23, 2012. I was looking for a recipe that might be like one I've had at a local restaurant. I couldn't remember if that one had icing on it. I almost didn't make it for this one but I ended up that I did. It's perfect the with it. It was so good I took it to two Christmas dinners. I served with Recipe #72356. Even the ones who don't like cake loved this. I will be making this many, many more times."
"Made this as a B-Day cake due to a gluten-intolerant guest. Doubled recipe and made in two pans. Skipped the frosting and just used Cool Whip as frosting between layers and on top, didn't bother with sides. Topped with raspberries. Not a baker, but my grown up kids went nuts. Did use the hint on dusting with cocoa."
"Wow. My family couldn't believe this had no flour. My daughter has a newly acquired gluten allergy and I wanted her to have a dessert on Thanksgiving day. No one wanted the pumpkin pie! I served this cake without the raspberry sauce. I used peppermint ice cream instead and warmed the cake before serving. I will be making this again. Definitely delicious."
"Very easy to make cake. Very rich and chocolocious!!! I didn't add the icing instead i served it with vanilla ice cream."
"BEST flourless choc cake EVER!!!<br/>Baked only 35-38 min to avoid overcooking. Used with a raspberry chia filling and a white chocolate ganache topping was absolutely amazing and will be using this is my signature dessert!"
"I made this as a treat for my daughter who can not have gluten. We all loved it, including my husband wasn't at all enthused that I was making a flourless cake. Easy to make and delicious. Based on the reviews I only baked it for about 35 minutes which was perfect. Used cocoa for dusting the pan. Used a mixture of dark and semi-sweet chocolate which gave it great chocolate flavor."
"Too rich and almost gloppy (hard to eat)."
"Mine came out a little burnt, but I have a new oven I'm getting used to and it runs a bit hot, so I'm not holding that against the recipe.
The husband and I loved the cake. In all fairness, I'm not entirely sure how much the husband tasted the cake - it went down his hatch in a record 10 seconds - but he did rave about it, saying it was even better than his previous favourite chocolate cake."
"This was a good cake. I made it exactly as stated but it came out a little on the burned side next time maybe I won't cook it as long. Definitely satisfied my chocolate craving though."
"Thumbs up all around! I'm super happy with how rich this was..exactly what I wanted! I made this for my friend's birthday because it happened to be Passover which means no flour; so this was perfect. (I sprayed my pan and did not flour and it was fine without) It took about 35 minutes and it was done.. so I'd keep an eye on it during the last 10 or so minutes of baking. I did not add any icing/topping and it was great alone.. though I do recommend a big glass of milk! The birthday girl loved it! Thanks so much!"
"Very good and actually very easy. I did not serve with whipped cream or fruit. It was rich, but in a deliciously good way :)"
"Super delicious. I halved the amount of chocolate for the frosting and added more like 3/4 to 1 cup of half & half so it was a little more on the runny side. Thickened nicely as it cooled. Thanks for the recipe."
"I made the cake exactly as directed, and WOW was it ever fabulous! I did not, however, do the icing---just sprinkled the cooled cake with confectioner's sugar. One other thing---I did not bake it the full 40 minutes---it was perfect after more like 30 minutes. Maybe it's just my oven?"
"Hands down the best flourless chocolate cake ever! I trippled the recipe for a birthday cake and made it in a huge rectangular pan- I just couldn't flip it out for fear it would fall apart. It was a huge hit!"
"This cake was easy to make and yummy! Thanks for posting!"
"I made this cake for a bar-b-que we were having at our house because a friend of mine has Celiac's disease. She absolutely loved it!!! It was so good!!!!"
"My sister and I made this cake for a family BBQ (it was our first time making a flour-less cake). We doubled the recipe, thinking we'd need it, but ended up having left overs (which I very much enjoyed!!)! The cake turned out great!! We had to bake it longer (about an hour or more), due to doubling the recipe, but everything still came out fantastic. It was a huge hit at the party, and just as rich and tasty out of the freezer (the left overs didn't last long)!! Thanks so much for this very chocolaty, delicious dessert. I'll make it again!"
"My daughter cannot have milk or flour. I substituted margarine for the butter and the cake came out great! It did fall like Dog Doc's but was very moist. The hardest part was finding a frosting to use with the cake. Thanks for the recipe!!!!! Worth every star"
"I made this for my hubby's birthday, as he is a die hard chocoholic. It is simply FANTASTIC! Certainly needs the raspberries (or maybe strawberries?) to cut the richness. Great recipe, thanks."