Flourless Chocolate Cake

8 May

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Have you ever asked yourself, is there something absolutely delicious, classy and quick that virtually leaves no mess behind? Usually, you just get back to whatever your doing instead of searching epicurious for this super-recipe.  Well, not anymore my friends. Not anymore.

Anyone heard of something called Flourless Chocolate Cake? This rich, dense cake is usually made in one layer and paired with a gourmet sorbet. The gist of all the recipes is to melt butter and chocolate, add in sugar, eggs and cocoa. Seems kinda mediocre – right? No way. Not unless you use really good chocolate. I used Baker’s premium (the one in the gold box) dark chocolate for melting and Ghiradelli unsweetened cocoa powder. They really pushed this could-be mediocre cake out of the stratosphere.

Since there is no flour in Flourless Chocolate Cake (No – really?), the cake is extremely rich and dense. This also means that it won’t really rise that much. The good part of the rich, density of this cake is that there’s really no need for frosting. Yup – that’s right. After you tire yourself out making the cake, you don’t have to wash all of your dishes and make something else. Sometimes, this cake just tastes best with a little sprinkle of icing sugar on top. How sweet 🙂

I made this cake for mother’s day. My Mom has some sort of addiction to dark chocolate. She loves flourless chocolate cakes, so I whipped this up the day of in around 20 minutes plus baking time. I found the recipe on epicurious, but I made some more user friendly adjustments to this cake. While some people may top the cake with some sort of fruit coulis, a chocolate glaze or just keep it plain – always remember to have some ice cream or a tall glass of milk on hand as this is extremely rich.

Flourless Chocolate Cake


– 4 ounces (4 squares) fine-quality bittersweet or dark chocolate

– 1 stick (1/2 cup) butter (salted or unsalted, doesn’t make a difference. whatever you have on hand)

– 3/4 cup sugar (Not much of a sweettooth? This is all the sweet in the recipe)

– 3 large eggs

– 1/2 cup unsweetened cocoa powder (I used premium Ghiradelli)

– Optional: glaze, coulis or icing sugar sprinkling for the top


1. Preheat oven to 375 degrees Farenheit. Butter 8″ round pan and line bottom with wax paper

2. Chop chocolate into small pieces. Put butter and chocolate in large glass bowl to melt in microwave. (about 3 minutes at power level 5 so the chocolate doesn’t burn)

3. Add sugar to chocolate mixture and mix well.

4. Add eggs one at a time and whisk after each addition.

5. Sift in cocoa powder. Mix well.

6. Pour batter into pan and bake in center of oven for 25 minutes or until cake develops a thin crust on top.

7. Let cool. Top cake with coulis/glaze/icing sugar if using.


(June 12th 2011 edit: I’ve attached a picture of my latest experiments with this recipe. I made it again for dessert tonight, but with a citrus flair. Instead of topping with icing sugar, I artfully spread raspberries on top and sprinkled icing sugar on top. Quick. Easy. Sophisticated. Delicious.)


One Response to “Flourless Chocolate Cake”

  1. Rufus' Food and Spirits Guide May 8, 2011 at 4:05 pm #

    I love the textures of flourless cake, so rich. Great recipe.

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