Flourless Chocolate Cake

"This is an outstandingly dense and rich cake. But the best part is how EASY it is to make. From The Gourmet Cookbook."
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by mdubois photo by mdubois
photo by May I Have That Rec photo by May I Have That Rec
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
Ready In:
2hrs 20mins




  • Preheat oven to 350 degrees F.
  • Butter a 10-inch springform pan, line bottom with a round of parchment or wax paper, and butter paper.
  • melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth.
  • Remove bowl from heat and whisk in sugar.
  • Add eggs one at a time, whisking well after each addition.
  • Sift cocoa powder over chocolate and whisk until just combined.
  • Pour batter into pan.
  • Bake until top has formed a thin crust and a wooden pick inserted in center of cake comes out with moist crumbs adhering, 35-40 minutes.
  • cool cake in pan on a rack for 10 minutes, then remove side of pan.
  • invert cake onto a plate and reinvert onto rack to cool completely.
  • dust cake with cocoa powder before serving.

Questions & Replies

  1. Could it be topped with ganache and kept in the fridge two days before serving?
  2. Can you sub strive sugar sub?
  3. If you dont have a springform pan can you use a regular circle cake pan?
  4. Does the cake have to be refrigerated? I am making it today for New Years eve tomorrow. Can I keep it out of the fridge till tomorrow night?


  1. I used this as a new dessert at my friend's resturant this ski season. It came together easily and consistantly every time.It has a very rich, deeply chocolate flavor. I added 1/2 cup of chopped walnuts which was very nice. You could easily try adding a bit of esspresso powder or some kind or flavoured liquer, like cointreu or Bailey's for a change, but it doesn't need anything.. A real keeper. I can't imagine why the time shown is so long unless they're including the time it takes to cool. I made a 20 cm cake that I baked for 40 minutes, it took maybe ten minutes to put together. In a busy kitchen I value my time. I melted the butter and chocolate together in the microwave, measured my sugar out at the same time and my cocoa. after that it was just a matter of whisking. Bam fast and wonderful.
  2. Great recipe. Did cut back on the sugar and added a bit of espresso powder. Came out great!
  3. I was having a serious chocolate craving and decided a flourless chocolate cake would be the way to go. I choose this recipe cause the steps were simple (no separating the egg and beating the whites, etc.) I cut this recipe down to about 2 servings and baked it in a 6" tart dish (all lined and greased as directed) It only took 25 minutes to bake and the end result was a small and short cake. I placed it in the fridge after cooling and oh my gosh, it is so chocolaty, dense, rich and chewy. I only ate a small piece and still have leftovers. I can't wait to indulge again. Thanks for sharing this recipe.
  4. Your are sooooo right about the "easy" part! And tastes just as fabulous, if not better, than more complicated recipes. This always gets raves when I serve it, with a nice blob of whipped cream and a few raspberries on top. As a recent dinner guest said, "Restaurant-worthy!"
  5. This was awesome!!! I melted the chocolate in a saucepan with the butter then added it all to the mixing bowl on my Kitchenaid and mixed - made it super simple<br/><br/>MY CHANGES (recipes are always just a guide to me) <br/>1. Chocolate substitute - I used german chocolate (thought it would taste like German Chocolate Cake but the cocoa makes it fudge like not light like GCC, however it was very delicious)<br/>2. Made half the recipe<br/>3. Put into individual ramekins <br/>4. Baked for about 20 minutes <br/><br/>Some of my discoveries:<br/>they will come out very puffy like a souffle then will fall. It is easy to tip over upside down onto a plate once they fall - I just let them cool in the ramekin ate half of one warm - if you served them right away it would be like a molten lava cake - probably not as fudgey if cooked a little longer but I LOVE molten cakes - they freeze really well - just thaw and eat or reheat in the oven for a few minutes


  1. the cake was delicious! I did cut back on the sugar only used a cup and also some vanilla extract would be a nice touch.



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