Flourless Chocolate Cake

Rich, moist flourless chocolate cake.

I am feeling a little homesick because my best friend and her husband pulled away in a cab this morning to return to the States after visiting me and my husband for 10 days in London.  While she was here I was off my diet a bit but I was also walking for at least 5 hours a day while she was here.

One example of how I “fudged” my diet was with this flourless chocolate cake that we had for dessert on Easter.  My best friend is on a gluten-free diet due to an allergy and I wanted her to feel like she was not missing out on anything. To this day I have not made a homemade sponge cake (made with flour) to my satisfaction but this cake was amazing.  It was fudgy but not too heavy.  So if I want to make a decent cake I just have to remove the flour!

Difficulty:  Easy
Serves:  16 slices
Cooking time:  45 min – 1 hour

Variations:  Next time I might put a layer of cherry filling in the batter to make a black forest variation or some juicy cranberries.

1 cup or 227 grams butter
8 oz (1/2 lb) semi-sweet or dark chocolate
1 ¼ or 312 grams sugar
1 cup or 82 grams unsweetened cocoa powder
6 large eggs


1.  Preheat over to 350˚F or 180˚C.

2.  Grease your cake pan, I used a 10″ round.  Remember you do not want to flour your pan if you are serving someone with a gluten allergy. I also put parchment paper on the bottom and greased it.

Grease a baking dish, line the bottom of the pan with parchment paper and grease again.

3.  Combine cocoa and sugar in a large bowl and set aside.

Add sugar and cocoa to a large mixing bowl.

Whisk the cocoa and sugar until combined.

4.  Use a bain-marie or a glass bowl over a sauce pot with water to melt the chocolate and butter together over a low heat.  If you using bars of chocolate instead of morsels make sure to break up the chocolate to help it melt faster.

Make a bain marie by placing a heat proof glass bowl over a sauce pot with a bit of water.  Do not let the water touch the bottom of the glass.

A bain marie made with a heat proof bowl and a sauce pot with a bit of water.

For this flourless chocolate cake, use semi-sweet chocolate or dark chocolate that is 70% cocoa.

Break your bars of chocolate up by cracking them on the counter or cutting them up into pieces.

Melt the butter over a low heat

Add your chocolate to the melted butter and stir gently until combined

You will have a glossy chocolate mixture when butter and chocolate are fully combined.

5.  In a separate bowl whisk together 6 eggs until well beaten and add to the cocoa and sugar mixture with a whisk.

Whisk together 6 large eggs

Whisk eggs until well beaten

Add the sugar and cocoa mixture to the eggs and whisk until combined.

Add the chocolate and sugar mixture to the beaten eggs

The combined egg and cocoa mixture

6.  Slowly pour the melted chocolate mixture into the egg and cocoa mixture, whisking until well combined.

Slowly add the melted chocolate and butter to the egg and cocoa mixture.  Whisking the whole time until combined.

Whisk until all the batter is well combined. It will be thick and fudgy

7.  Pour the mixture into the pan and bake in the oven until tested with a toothpick that comes out clean.

Pour your batter into the baking dish

8.  Allow to sit for 10 minutes before attempting to remove from the dish.

Allow thecake to cool for 10 minutes before removing from the baking dish.

9. Once completely cooled you can get creative such as dusting it with icing sugar and topping with a season treat like chocolate easter eggs or topping it with some ripe raspberries and freshly made sweet cream.  Serve and enjoy!

Top your flourless chocolate cake with fresh fruit such as raspberries.

Dust with icing sugar and top with season treats such as chocolate covered easter eggs.

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