Flourless Chocolate Cake

Flourless Chocolate Cake

Happy Valentine’s Day!

Whether you believe in the holiday of love or not, I think there’s one thing we can all agree on… chocolate! I don’t ever need an excuse to eat chocolate, but if there’s one readily available, then I’m more than happy to take advantage of it. I have had a flourless chocolate cake on my to-bake list for what seems like forever. How it has never graced my kitchen until now, I’ll never know. What I do know is that it is one of the richest, most indulgent desserts I’ve ever made. Which is to say, it’s absolutely phenomenal.

Flourless Chocolate Cake

A very short ingredient list – only four items! – means that you may very well have everything you need for this in your pantry already. (I can’t possibly be the only person who hoards pounds of chocolate at a time, can I?) Preparing the cake is incredibly easy – just fold together beaten eggs with melted chocolate, butter and coffee.

Flourless Chocolate Cake

The cake, once chilled, tastes like a giant, fudgy chocolate truffle. It’s dense, rich, creamy and bursting with chocolate flavor. This cake is definitely one that will make the chocolate purists rejoice. So whether you’re celebrating Valentine’s Day or not, do make time one of these days to whip up this cake. Consider it a Valentine’s gift to yourself :)

Flourless Chocolate Cake

My stomach is supremely happy that I finally got around to flourless chocolate cake, plus it’s another item to cross off my 100 list!

Flourless Chocolate Cake

One year ago: Red Velvet Ice Cream and Baked Hot Chocolate
Two years ago: Conversation Heart Sugar Cookies
Five years ago: Thin n’ Crispy Pizza Crust

Flourless Chocolate Cake

Yield: 12 to 16 serngs

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 12 hours

This rich flourless chocolate cake is a chocolate lover's dream!

Ingredients:

8 eggs, chilled
16 ounces bittersweet chocolate, chopped
1 cup unsalted butter, cut into small cubes
¼ cup brewed coffee, at room temperature

Directions:

1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Grease 8-inch springform pan, line the bottom and sides with parchment, then grease the parchment. Wrap the outside of the pan with a double layer of aluminum foil and place in a 9x13-inch pan. Put a small pot of water on to boil.

2. Using a stand mixer with a whisk attachment, beat the eggs on medium speed until doubled in volume, about 5 minutes.

3. Meanwhile, place the chocolate, butter and coffee in a large, heat-proof bowl set over a saucepan of barely simmering water. Stir occasionally until completely melted and smooth and very warm (the mixture should register 115 degrees F on an instant-read thermometer).

4. Using a large rubber spatula, fold one-third of the eggs into the chocolate mixture until just a few streaks of egg are visible. Add the remaining eggs in two more additions, folding until the mixture is totally combined.

5. Transfer the batter to the prepared springform pan and smooth the top. Pour enough boiling water into the 9x13-inch pan to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set and a thin glaze (like a brownie crust) has formed on the surface, about 22 to 25 minutes. The cake should register 140 degrees on a digital thermometer.

6. Remove the cake from the water bath and set on a wire rack to cool completely to room temperature. Once cool, cover with plastic wrap and refrigerate at least 6 hours, or overnight (the cake can be refrigerated for up to 4 days).

7. About 30 minutes before serving, run a thin knife between the cake and sides of the pan; remove the sides of the pan. Place the cake on a serving platter, dust with powdered sugar (if desired) and serve.

(Recipe from Cook's Illustrated Cookbook)

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111 Responses to “Flourless Chocolate Cake”

  1. Mimi @ Culinary Couture on February 14, 2013 at 12:08 am

    Ohhhh man this looks amazing!

    Reply

  2. Averie @ Averie Cooks on February 14, 2013 at 12:38 am

    It does look like a giant, fudgy chocolate truffle…and wow, so rich and decadent and fancy-looking! Your photography is gorgeous, really showing just how much I need to make this cake!

    Reply

  3. Notyet100 on February 14, 2013 at 1:22 am

    Omg this looks so delicious,…

    Reply

  4. Maggie @ A Bitchin' Kitchen on February 14, 2013 at 1:24 am

    I need to take a cue from you and start hoarding chocolate. Every time I buy it I get sticker shock! Might make more sense to just start buying several pounds when the types I like are on sale. I’ve always wanted to make a flourless chocolate cake. This looks so, so, awesome.

    Reply

  5. bakeaffairs on February 14, 2013 at 3:18 am

    Looks heavenly!!!

    Reply

  6. Bridget Rowse on February 14, 2013 at 4:11 am

    Would this recipe suit those gluten free people?
    Do the cake need to be served chilled and kept in refrigerator or room temperature kept in airtight container?

    Reply

    • Michelle on February 14th, 2013 at 10:53 am

      Hi Bridget, I am nowhere near an expert on gluten-free foods, but I imagine if you ensure that the eggs, chocolate, coffee and butter are all gluten-free, then yes, that would certainly work. Store any leftovers in the refrigerator.

      Reply

  7. Little Kitchie on February 14, 2013 at 7:01 am

    This looks so rich and decadent that I just want to dive right into the screen!! Simply gorgeous cake!

    Reply

  8. Heather @ Sugar Dish Me on February 14, 2013 at 7:21 am

    You are definitely not the only person hoarding pounds of chocolate.

    Reply

  9. Terry on February 14, 2013 at 7:27 am

    HAPPY VALENTINE’S DAY !!! …that looks so yum!

    Reply

  10. Jennifer @ Peanut Butter and Peppers on February 14, 2013 at 7:41 am

    Oh man, does this look creamy delish!! I am on a chocolate high right now an I need this cake in my life! Thanks for sharing and happy V-day!!!

    Reply

  11. Kristin on February 14, 2013 at 8:09 am

    Wow. That looks amazing!

    Reply

  12. Kathy Susie on February 14, 2013 at 8:12 am

    That looks AMAZING! Wish this recipe popped into my email yesterday because I just made a flourless chocolate cake last night using a different receipe and this one looks so much better.

    Reply

  13. Lori on February 14, 2013 at 8:23 am

    Michelle,
    You are amazing….I just want you to know that I’ve hooked another person onto your blog. Our IT department was conducting a session on Windows 8 and we were toggling back between the internet and apps. I logged into your site and the my co-worker saw your blog. Needless to say, she’ll be a regular visitor. I hope you and your CCC have a wonderful Valentine’s Day!

    Reply

  14. cherie on February 14, 2013 at 8:28 am

    happy valentine’s day! Pix are to die for – looks like perfection! And no, you are NOT the only person to hoard pounds of chocolate – I have an insane amount of bars, chips, bits etc – truly insane

    Reply

  15. Judith on February 14, 2013 at 8:32 am

    Would it be possible to cut the recipe in half? It looks so delicious, but I know who would be eating it all by herself!

    Reply

    • Michelle on February 14th, 2013 at 10:53 am

      Hi Judith, Absolutely! You can just use a mini springform pan (or a couple small tart pans).

      Reply

  16. April on February 14, 2013 at 8:36 am

    I’m going to try this dessert out for the kids during Passover, as it has no hametz. Thanks, it looks great.

    Reply

  17. Jessica@AKitchenAddiction on February 14, 2013 at 9:01 am

    Love flourless cake! This looks perfect rich and fudgy!

    Reply

  18. CarolinaGirl on February 14, 2013 at 9:41 am

    Oh my! That looks amazing!

    Reply

  19. Eileen on February 14, 2013 at 9:42 am

    Years ago I worked in a restaurant that sold this style cake by the slice – Decadent Chocolate Cake. People loved it, and I can see why! Adding this to my “must try soon” list. Happy V-Day!

    Reply

  20. Cathy on February 14, 2013 at 9:45 am

    It does look amazing! Never made a flourless cake before. Surprised there is no sugar…is the bittersweet chocolate enough to give a sweet taste?

    Reply

    • Michelle on February 14th, 2013 at 10:54 am

      Hi Cathy, This isn’t meant to be an overly sweet dessert, but yes, the bittersweet chocolate does impart some sweetness. You could substitute semisweet chocolate if you’d like.

      Reply

  21. Marcie @ flavor the moments on February 14, 2013 at 9:48 am

    Happy Valentine’s Day! This cake says it very well. I’ve had this on my list to make for some time as well — I’ll definitely get to it! I go to a restaurant where they serve it warm with chocolate sauce, raspberries, and whipped cream. It’s just to die for!

    Reply

  22. Diane W. on February 14, 2013 at 10:07 am

    I literally had to go and run to find a Lindt extra dark chocolate truffle, just to stop my drooling. Can’t wait to make this! I’m thinking of making individual 4 inch size cakes. Any guess on the baking time for them?

    Reply

    • Michelle on February 14th, 2013 at 10:59 am

      Ah, loooooove Lindt dark chocolate truffles! The best! Yes, you could make 4 smaller cakes, for sure. Not certain about the bake time, but I would probably start checking around 10 minutes, just to make sure you don’t over-bake them.

      Reply

      • Diane W. on February 14th, 2013 at 11:23 am

        Thanks, Michelle! Since there are only two of us, I’m going to keep two out, and wrap and freeze the other two…we’ll see how that turns out. I also LIVE for the black bag of extra dark Lindt! Always have a stash here! Thanks again for your blog. Honestly, I always turn to your website when I’m looking for something new to try.

        Reply

  23. Ali | Gimme Some Oven on February 14, 2013 at 10:19 am

    So beautiful!!! I love the little hearts too!

    Reply

  24. Alexandra on February 14, 2013 at 10:21 am

    What a humbug recipe… how can you expect me to make this and then refrigerate it for at least 6 hours!!! ::)))) Thanks for this temptation!!!

    Reply

  25. Stephanie @ Girl Versus Dough on February 14, 2013 at 10:31 am

    Oh me oh my I want this in my mouth immediately!!

    Reply

  26. Purely Twins on February 14, 2013 at 10:38 am

    looks amazing!!!

    Reply

  27. Nicky @ Pink Recipe Box on February 14, 2013 at 10:42 am

    I can’t believe that there are only 4 ingredients in this recipe! Pinning and definitely plan on making.

    Reply

  28. aimee @ like mother like daughter on February 14, 2013 at 10:48 am

    I don’t drink coffee, do you think there is something I could use instead? chocolate milk maybe?

    Reply

    • Michelle on February 15th, 2013 at 1:01 am

      Hi Aimee, definitely do not substitute chocolate milk, it will throw the texture and flavor off. You can’t taste the coffee in this recipe, as its inclusion (as with most chocolate recipes) is there because coffee naturally enhances the chocolate flavor. If you are dead-set against using it, simply substitute water.

      Reply

  29. Annie @ Annie's City Kitchen on February 14, 2013 at 10:52 am

    I LOVE flourless cake. It’s one of the best indulgences. Plus a little goes a long way since it’s so intense.

    P.S. Your photography has been looking amazing lately!

    Reply

  30. ambrosia on February 14, 2013 at 10:58 am

    I’m not a big fan of coffee – do you think I could skip it entirely, or should I substitute it with something else?

    Reply

    • Michelle on February 15th, 2013 at 1:03 am

      Do not skip it entirely. As I’ve mentioned in other comments here, coffee is included in many chocolate recipes because it naturally enhances the chocolate and gives it a deeper, richer flavor. You cannot taste the coffee at all in this cake, so I highly recommend that you use it. If you absolutely do not want to, substitute water.

      Reply

  31. Katrina @ In Katrina's Kitchen on February 14, 2013 at 11:09 am

    oooooh it DOES look like a ginormous truffle! I want it in my face.

    Reply

  32. Erin @ Dinners, Dishes, and Desserts on February 14, 2013 at 11:23 am

    This is my all time favorite dessert – looks incredible!

    Reply

  33. Paula on February 14, 2013 at 11:38 am

    Making a flourless cake is on my list of things to bake this year as well. I can’t believe that there are only four ingredients to this and it looks so wonderful. When I do cross this off my to-do list, this recipe is the one I’ll be trying.

    Reply

  34. jen on February 14, 2013 at 11:48 am

    For those who aren’t a coffee fan (I’m not either), the coffee doesn’t taste like coffee in the recipe – it just makes the chocolate flavor more rich. But if you want a substitute, I make this regularly using either Chambord or Grand Marnier as the liquid. The Chambord is the best. =)

    Reply

  35. katie on February 14, 2013 at 11:54 am

    We don’t drink coffee or alcohol for religious reasons. Can I just substitute water?

    Reply

    • Michelle on February 15th, 2013 at 1:00 am

      Hi Katie, Yes, you can.

      Reply

  36. Kathy on February 14, 2013 at 12:14 pm

    This cake looks incredible! I think I will make this for a special occasion!

    Reply

  37. Holiday Baker Man on February 14, 2013 at 12:15 pm

    Pure decadence!

    Reply

  38. Jenna on February 14, 2013 at 12:40 pm

    I don’t really like coffee, do you think I could use hot coco insted?

    Reply

    • Michelle on February 15th, 2013 at 12:58 am

      Hi Jenna, You absolutely cannot taste the coffee in this recipe. Coffee or instant espresso is often used in chocolate recipes, as it really enhances the flavor of the chocolate. You can’t taste the coffee at all, so I encourage you to use it in this recipe. Definitely do not use hot chocolate – too many other ingredients that could throw the recipe off.

      Reply

  39. Lindsey (Lou Lou Biscuit) on February 14, 2013 at 12:45 pm

    I love chocolate and coffee together. This looks so wonderful! If I wasn’t already up to my eyeballs in sweet treats on this Valentine’s Day, I would make it right now! Amazing.

    Reply

  40. Ashley @ Wishes and Dishes on February 14, 2013 at 12:56 pm

    I love the short list of ingredients! It looks so delicious and moist! Happy Valentine’s Day :)

    Reply

  41. Emily on February 14, 2013 at 1:15 pm

    So I gave up chocolate for lent… what a tempting post just one day in! And I’m thinking I’ll see a lot more since pb is off your menu till Easter (which is my new standby till then :)).

    Reply

  42. Anna @ Crunchy Creamy Sweet on February 14, 2013 at 1:28 pm

    This cake looks so rich and decadent! I love the slice photo!

    Reply

  43. Di @ The Bluebell Cafe, England on February 14, 2013 at 1:28 pm

    This looks great…so pretty. I love how easy it seems to put together too, no separating the eggs. I will definitely try this, thanks x

    Reply

  44. Annie @ Annie's Noms on February 14, 2013 at 2:05 pm

    I don’t need an excuse to eat chocolate either!! This looks delightful, never made a cake without flour before, but this looks beautiful :)

    Reply

  45. Tasha @ Homemade on February 14, 2013 at 2:55 pm

    OOOOOOOOOOOOOOMMMMGGGGGGGGGGGG!!!!

    Reply

  46. Katie @ Blonde Ambition on February 14, 2013 at 3:45 pm

    Holy chocolate overload!

    Reply

  47. Natalie G on February 14, 2013 at 5:37 pm

    Boy, I sure wish this recipe had come a day sooner. I just popped a flourless chocolate cake in the oven (I am gluten-intolerant) but the recipe I used is more complicated than this. I guess I will have to find a reason to make this one very soon! Thanks for this- it looks heavenly!

    Reply

  48. Alisa on February 14, 2013 at 9:02 pm

    Michelle, here is another question from another non-coffee drinker: is this a matter of just mixing a single serving of coffee with hot water (or buying a cup of plain coffee), or is there something more complicated to getting the 1/4 cup brewed coffee? Thank you!

    Reply

    • Michelle on February 15th, 2013 at 12:51 am

      Hi Alisa, You just need coffee that is brewed, so you can buy a cup of coffee, make a cup with instant coffee or actually brew it… it doesn’t matter as long as it’s liquid coffee and not granules or beans ;-)

      Reply

  49. Lia@ Sugar & Snapshots on February 14, 2013 at 10:08 pm

    This looks so rich and creamy, perfection. As always beautiful pictures.

    Reply

  50. Nikki @Pennies on a Platter on February 14, 2013 at 10:17 pm

    This is SO up my alley for the perfect dessert!

    Reply

  51. dilettante_baker on February 15, 2013 at 9:36 am

    What a beautiful looking cake! Whilst I have a recipe for flourless chocolate cake, I’m always looking for one that both looks and tastes better. Both my DD and I have life-threatening food allergies to peanuts and all treenuts. It makes it difficult to find quality chocolate to utilise in our recipes. In my chocolate flourless cake recipe, I’ve always been forced to use a combination of Hershey’s Special Dark Chocolate Chips ( they are safe, but the bars are not ) and Baker’s Bittersweet Chocolate. What do you think of using this combination in your recipe?

    Thanks for sharing your recipe!

    Reply

    • Michelle on February 16th, 2013 at 10:54 am

      Ahh, such a hard situation for you! Those definitely aren’t high on my list of the best-tasting chocolate, but if it’s all you can get due to allergies, then by all means give it a try.

      Reply

  52. Katrina on February 15, 2013 at 10:21 am

    I noticed that this recipe does not call for any sugar but uses bittersweet chocolate. Is that correct?

    Reply

    • Michelle on February 16th, 2013 at 10:52 am

      Correct. You could also substitute semisweet chocolate if you’d like.

      Reply

  53. Jill on February 15, 2013 at 2:19 pm

    I make a version of this cake and arrange fresh raspberries or blackberries on top to cut a little bit of the fudgy richness…then I sprinkle with sugar. Nice tart and sweet combo.

    Reply

  54. Loretta | A Finn In The Kitchen on February 15, 2013 at 3:46 pm

    That’s great that you added chocolate to this recipe! I adore the combination of chocolate and coffee. Plus, make it flourless? Incredible!

    Reply

  55. Fran@fransfavs.com on February 15, 2013 at 4:51 pm

    I’d be embarrassed if anyone saw my chocolate stash. My husband accuses me of hiding chocolate–and he’s right! I have bags and bricks and cans of every percentage chocolate known to mankind. I just want to be sure that I’ll have enough of the right kind of chocolate whenever the mood strikes me to bake a chocolate dessert. I believe in a well-stocked pantry. The photos of your cake are marvelous! I’ve got a recipe that is quite similar–calls for a pound of butter, a pound of chocolate, and a dozen eggs! It’s my chocoholic son’s favorite. Anyway, great choice for Valentine’s Day!

    Reply

  56. Tracy {pale yellow} on February 15, 2013 at 6:10 pm

    Only four ingredients? Sounds like a winner of a recipe. Love the decadent chocolate recipe!

    Reply

  57. JulieD on February 15, 2013 at 7:24 pm

    I love a good flourless chocolate cake!! This looks so perfect!!

    Reply

  58. Anita at Hungry Couple on February 16, 2013 at 12:53 am

    Looks really good. I make one every year for Passover since we can’t use flour during that holiday.

    Reply

  59. Caroline @ chocolate & carrots on February 16, 2013 at 7:34 am

    My heart just skipped a beat! What a wonderful dessert! You and Tracey (from Tracey’s Culinary Adventures) must be on the same page. Chocolate cake all around! :)

    Reply

  60. Shannon F on February 16, 2013 at 9:20 pm

    I made this today and we had some tonight for dessert. I researched bittersweet chocolate and what cocoa percent it is. I know that it is a higher percent than semisweet, but I found out that there is quite a range with bittersweet chocolate. So, I decided to use 70 percent. The cake looked beautiful and had great texture, but it was all bitter and no sweet. :-). Oh well. Next time I will use chocolate that is somewhere in the range of 54 to 60 percent.

    Reply

  61. Anna on February 17, 2013 at 10:42 am

    Quick question: can I substitute a good-quality, artificially sweetened dark chocolate for the bittersweet chocolate? Like Ghirardelli with malitol? I love chocolate, but have to limit my sugar :(

    Reply

    • Michelle on February 19th, 2013 at 8:06 pm

      Hi Anna, I haven’t used chocolate with artificial sweeteners, so I’m not sure how it would affect the taste or texture of the cake, but if you’ve used them before with success, then go for it!

      Reply

  62. Nicole @ youngbrokeandhungry on February 17, 2013 at 3:08 pm

    Its like a huge truffle! My dream come true. And I love the short ingredient list.

    Reply

  63. Tracey on February 17, 2013 at 4:19 pm

    Oh wow, this looks phenomenal Michelle! I spend a lot of time perusing CI, but somehow I’ve missed this recipe. Shane would love it, maybe for our anniversary next month :)

    Reply

  64. Medeja on February 17, 2013 at 7:27 pm

    I think I am in love.. with this cake :D

    Reply

  65. savory senses on February 19, 2013 at 4:11 pm

    Love this. Looks fabulous. Have been looking for an excellent flourless chocolate cake! Thank you!

    Reply

  66. Spencer on February 20, 2013 at 9:34 pm

    Looks absolutely divine! I could eat the whole thing myself!

    Reply

  67. Emma on February 21, 2013 at 3:15 am

    I totaly thougt it was a frozen cake! Looks delicious!
    /Emma

    Reply

  68. Becky on February 22, 2013 at 9:32 pm

    Question:
    Could you substitute tea or amaretto or another liquor for the coffee? I can always taste coffee even in small amount and just can’t stand it (plus caffeine levels).

    Reply

    • Michelle on February 26th, 2013 at 5:11 pm

      Becky, There is caffeine in a lot of tea, if you’re worried about caffeine. Coffee specifically is called for in many chocolate recipes because it actually enhances the chocolate flavor. If you’re dead-set against coffee (you REALLY can’t taste it), I would just use water in its place. I would not use liquor (way too strong) or tea.

      Reply

  69. Laura on March 7, 2013 at 1:56 pm

    Can I make this using dark chocolate? I’ve had to limit my sugar but a serving of 85% or darker chocolate daily was actually recommended by my doc.

    If I could make this with dark chocolate it may become my go to dessert when I have to take a dish someplace! :)

    Reply

    • Michelle on March 7th, 2013 at 2:42 pm

      Hi Laura, Absolutely! If you like chocolate that dark, it would definitely work!

      Reply

  70. brenda on March 10, 2013 at 5:26 pm

    I just took this out of the oven and I’m “ascared” because the recipe said “spread” the batter..Well, the batter was very loose and didn’t need spreading.. After 25 min.baking, it’s jiggly. I’m hoping for the best :(

    Reply

  71. Dana on March 18, 2013 at 4:16 pm

    Made this this weekend – trying to find something I could bring to Easter that was also ok to eat for Passover, and this fit the bill! (Minus the confectioner’s sugar). I used all semi sweet chips but that was the only change I made and it came out rich and decadent and perfect!

    Reply

  72. Laurie on March 22, 2013 at 1:02 pm

    I am making this for Passover! I can’t wait!!

    Reply

  73. Unhappy Baker on April 6, 2013 at 7:16 pm

    I made this and it doesn’t taste as good as it looks. Just saying. Needs sugar or something!

    Reply

  74. Lauren Ann on April 12, 2013 at 3:27 am

    Hi, could you please tell me what percentage cocoa the chocolate you used was? Living in Australia, phrases like “bittersweet” and “semisweet” don’t always translate accurately. Thank you in advance!

    Reply

    • Michelle on April 12th, 2013 at 11:46 am

      Hi Lauren, I used a chocolate with 60% cacao for this cake. I hope that helps!

      Reply

  75. Missy on April 16, 2013 at 10:54 pm

    I tried this tonight… It turned out chalky in texture. Did I over bake it? Heat the butter/chocolate too much? I had this lovely, silky flourless chocolate cake at a local restaurant and I so badly wanted to re-create it. It was like a Lindor Truffle, but in a huge slice. My cake is like the cheap, Hershey’s version…

    Reply

    • Michelle on April 17th, 2013 at 3:46 pm

      Hi Missy, There are a number of things that could have happened. What type of chocolate did you use? Lower quality chocolate tends to more chalky (less smooth) in texture. Also, how high of a cacao amount did you use? Higher percentage of cacao and the chalkier the chocolate can get unless you have an ultra premium brand. If you heated the butter and chocolate too much, you probably would have seen signs of it seizing, but it IS possible for chocolate to get stiff and chalk-like if heated at too high a temperature. The inside of this pie is definitely like the middle of a scrumptious truffle!

      Reply

  76. Kelly Herrman on April 23, 2013 at 3:01 am

    This sounds like a wonderful cake for my sister’s birthday but she is soy, dairy and gluten free. Is there a reason you might know of that coconut oil could not be subbed for the butter?

    Reply

    • Michelle on April 23rd, 2013 at 12:05 pm

      Hi Kelly, I have no idea how coconut oil would impact the taste or texture of this recipe, as I have not used it. I can’t guarantee how it will turn out, but if you try it I’d love to hear your feedback!

      Reply

  77. OneSweetWorld on May 1, 2013 at 12:46 pm

    DELICIOUS….made the cake the day before with dark chocolate, put it in the fridge over night and pulled it out shortly before serving. It was truely one of the best desserts any of my guests and me, had ever had before. High-end restaurant quality!
    THANK YOU SO MUCH FOR SHARING THIS GREAT CAKE!

    Reply

  78. jen on May 7, 2013 at 2:08 pm

    I want to make this cake. For myself. Boyfriend hates chocolate. I have three questions about it. First, I am allergic to egg whites. Can I use just the yolks? Second, the only chocolate I ever buy is pure unsweetened unprocessed cocoa, for dietary reasons. Can I use this? I make fudge and things with it and it turns out perfectly fine. If I can, how much would you suggest? Third, I have no clue what a springform pan is, and I don’t see the boyfriend buying one. I do, however, have cake pans. Will those work?
    Sorry to be such a pain!

    Reply

    • Michelle on May 8th, 2013 at 10:01 am

      Hi Jen, You can’t just use the yolks since the whites help add body to the cake. If you use unsweetened chocolate for this cake, it will be beyond bitter, as there is no sugar added to the recipe. I wouldn’t recommend unsweetened chocolate. A springform pan is a pan whose sides can be removed – it’s the type of pan that’s used for cheesecakes, tortes and cakes such as these. You could do this in a cake pan, but you won’t be able to remove it from the pan, you’d just have to cut and serve it from the pan itself.

      Reply

  79. Laura on May 7, 2013 at 10:35 pm

    I made this and it was SO easy and really really good! It has a nice dark chocolate flavor.

    Reply

  80. Colleen Cheng on July 9, 2013 at 1:50 pm

    Can I use a regular cake pan instead of a springform? Then do I need to do the water bath with a regular pan?

    Reply

    • Michelle on July 9th, 2013 at 11:13 pm

      Hi Colleen, You can, but you won’t be able to easily unmold it as you would in a springform pan. You will still need to do the water bath with whatever pan you use.

      Reply

  81. Joyful on July 16, 2013 at 7:02 pm

    I was wondering how much sugar one could add to the recipe to make it a little sweeter? Also what percentage of bittersweet chocolate did you use? The cake looks delicious! Can’t wait to make it!

    Reply

    • Michelle on July 17th, 2013 at 8:47 am

      I wouldn’t recommend adding sugar to the recipe; I would instead use semisweet chocolate. I used 60% bittersweet.

      Reply

  82. Pixie on August 29, 2013 at 1:58 am

    Oh that looks amazing! I am going to try it for Father’s Day. I’m drooling already… I like it hasn’t got any sugar and I know my mum does too!

    Reply

  83. Christine on November 22, 2013 at 1:04 pm

    Can you use an 8 inch regular cake pan, or do I have to buy a spring form?

    Reply

    • Michelle on November 22nd, 2013 at 11:03 pm

      Hi Christine, If you do not use a springform pan, you won’t be able to remove the sides and plate the entire cake on a serving platter. You may have some trouble getting clean slices out of a regular cake pan, but if that doesn’t bother you, you can use it.

      Reply

      • Christine on November 23rd, 2013 at 8:25 am

        oh, someone else asked this above, I apologize!

        Reply

  84. Sus on January 13, 2014 at 10:00 am

    Made this for xmas this year. Served each slice with a dollop of homemade whipped cream. It was AMAZING!!!!!!!!!! Adults and kids loved it. Literally the best flour-less cake I have ever had. thanks so much! xoxo

    Reply

  85. Shez on January 25, 2014 at 11:19 am

    Hi I have just come across your flourless choc cake and it looks great. As there are only 2 of us can half the cake be frozen as I don’t want to half the recipe as I’m sure we will want some again! Also I don’t have a thermometer will this make a lot of difference as I think I can do it without.

    Reply

    • Michelle on January 25th, 2014 at 10:11 pm

      Yes, you can definitely freeze leftovers. The thermometer removes all of the guess work and makes it much easier, but you can do it without, just follow the other visual clues included in the recipe.

      Reply

  86. Susan Thomas Bost on January 27, 2014 at 10:45 pm

    Is there a brand of chocolate that you like for this cake? I plan on making it for Super Bowl Sunday.

    Reply

    • Michelle on January 28th, 2014 at 10:14 am

      Hi Susan, I used Ghiradelli chocolate when I made this cake (bought it at the grocery store). I hope that helps!

      Reply

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