Flourless Chocolate Cake

Flourless Chocolate Cake

There is something about a flourless chocolate cake that feels extra decadent. This has become one of those cakes I make for special dinner parties, birthdays or when I want to impress guests. It’s simple in look but the taste is incredible!

Here I have kept it simple dusted it lightly with confectioners sugar, but you can also do it with a chocolate glaze, and it’s especially delish with a small scoop of vanilla ice cream.


12 tablespoons (1 1/2 sticks) unsalted butter cut into small cubes

6 ounces bittersweet chocolate, chopped

1/2 cup unsweetened Dutch process cocoa

3/4 cup granulated sugar

4 large eggs separated

1/4 teaspoon kosher salt

1 tablespoon vanilla extract

Confectioners’ sugar for garnish

To Make-

Preheat the oven to 350 degrees. Butter an 8″ x 3″ round cake pan and line the bottom with a parchment paper circle. Lightly butter the parchment paper as well.

Combine the butter and chocolate in a large heatproof bowl. Set the bowl over a saucepan halfway filled with barely simmering water.

Mix the cocoa and sugar into another bowl. In a large bowl with an electric hand mixer, whip the egg whites and the salt with a whisk attachment at medium high speed. Beat the whites until soft peaks form and set aside.

Remove the melted butter and chocolate from the simmering water. Stir until smooth and let cool for a few minutes. Add the cocoa mixture, egg yolks, vanilla, and 1/4 of the beaten eggs. Stir with a whisk until the mixture is smooth. With a rubber spatula gently fold in the remaining egg whites until blended bits at a time. Pour the batter into the cake pan. Bake on the center rack 30-35 minutes until a skewer inserted in the center of the cake just barely comes out clean.

Cool the cake on a wire rack. The cake will rise in the oven and as it cools it will collapse slightly. The surface of the cake will crack in a charming irregular pattern. To release the cake run a knife around the sides of the pan. Place a plate over the pan and invert. Remove the pan and the parchment paper. Invert the cake right side up onto serving plate or cake stand and dust with confectioners’ sugar.

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