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Luscious Flourless Chocolate Cake

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Whether you’re looking for an irresistible desert recipe for Passover or just want to make a gluten-free chocolate cake, this recipe is exactly what you need. With just five ingredients and a little time, you can whip up a flourless chocolate cake that people will rave about for years to come…or at least until the next time you make it for them!

Ingredients

  • 14 oz high end bitter sweet chocolate (we recommend Guittard or Ghirardelli)
  • 1 cup Butter
  • 1 ¼ cup Sugar
  • 8 Eggs
  • 1 tsp Espresso Powder (Optional)
  • 1

    Preheat oven to 350F.

  • 2

    Butter a round pan with high sides like a springform pan. Cut out a piece of parchment paper large enough to cover the bottom of the pan. After buttering the bottom, place the parchment paper in the bottom of the pan.

  • 3

    In a large saucepan on very low heat, melt chocolate and butter until smooth.

  • 4

    Add sugar and espresso powder to melted chocolate and butter, mix until blended. The espresso powder is optional, it just serves to make the chocolate flavor a little more bright.

  • 5

    In a large bowl, whip all 8 eggs on high speed for 5 minutes or more until frothy and light yellow in color.

  • 6

    Gently fold chocolate mixture into whipped eggs until completely combined.

  • 7

    Pour cake batter into a round pan with high sides

  • 8

    Bake at 350F for 30 minutes. Reduce temperature to 300F and bake for another 30 minutes. Test center of cake with a toothpick or sharp knife, if it comes out almost clean with just a few moist crumbs, remove from the oven, if not, cook longer, testing every 10 minutes for doneness.

  • 9

    Run a knife along the outside of the cake and set aside to cool for 30-45 minutes before unmolding. This cake is very fragile and requires gentle handling when removing from the pan! Decorate with powdered sugar and serve.

Prep time: Cook time: Total time: Yield: 8 Servings
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