Flourless Chocolate Cake

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It was wonderful. A lot of other reviewer recommended a water bath, I think that is why mine was so good. I have a kitchenaide mixer, I mixed my eggs and sugar for 10 mins on speed 4. I didn't use real sugar I used sugar substitute. It is very important you use a springform pan. I wrapped the outside of the springform pan in tin foil to make it water tight. I buttered the inside of the springform pan, no flour needed. I used a large rectangle cake pan to put the springform pan in and then an inch of hot water around the pan. Mine baked for about a hour and twenty mins. But depending on the oven it is going to cook faster or slower. Mine is a gas oven so it doesn't have coils, which can often burn things. If it isn't cooked and it is starting to burn on top, put a piece of tin foil on top. Mine cooled on the counter for several hours before I took it out of the springform pan. Light and fluffy, brownie-ish, but also a little gooey.

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This recipe is fabulous. I prepared it exactly as written. The only change I made was to bake it in a water bath and cool it slowly in the oven, as I would a cheesecake. No cracking! I wish I could post a photo! This recipe IS a keeper.

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I wish I could give this atrocious recipe zero stars. WHO created this? I am disgusted. After reducing the bake time based on previous reviews, we had a layer of chocolately drywall bark that we decided to peel off due to its cracked exterior. After peeling off that layer, we were disgusted to see a soupy chocolate disaster. In a last minute attempt to salvage the recipe, we flipped the cake over. What did we find? We were met by a gelatinous yellow substance which resembled mildly congealed pork fat. Tomorrow is Christmas Eve and now the cake I baked for Jesus is no more.

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The best chocolate cake ever!

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I had the same problem as many other reviewers had...the top crust separated from the cake. Also, like many other reviewers, I bake constantly but, truth be told, whipping is not my forte and I try to avoid it, but this recipe sounded intriguing. I think I may have overwhipped the eggs and sugar??? Anyway, once I removed the top crust, I was left with a very moist cake. I covered it with the very delicious Really Vanilly Whipped Cream and chocolate shavings and no one was the wiser. This recipe is not a keeper but I am glad that I did make it.

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Overcooked, dry and burnt tasting. Cooked much too long. Not what I would want to serve on Valentine's Day. Never again!

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I read through all of the reviews thoroughly before baking and I am glad I did. First thing I did was get the water going for tempering and and all of the ingredients into the bowl, and place on the pot. It works best if the butter is cut in chunks. While the chocolate and butter was melting I put the sugar and then eggs into my mixing bowl and let it go on its lowest setting. On the lowest mixer setting after 5 minutes I still had 2 yolks that hadn't broke. I checked, my mixing bowl to make sure the sugar was mixed thoroughly and broke the last 2 yolks. After the chocolate and butter was thoroughly melted I slowly added it to the eggs. Once it was all mixed in I kicked my mixer up to medium for about a minute. I poured my batter into the pan and created a water bath. After 1hr I checked it, then 1 hr 15, it was fully done and not at all burnt nor cracked on top at 1hr 25 minutes. Excellent recipe, so glad I read the reviews so I could make these tiny changes.

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very tasty love that flourless cake!!!!

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Good flavor but the cooking times are way off, ours was done after about 35-40 minutes, it wasn't burned but did seem dry compared to other flourless cakes. I added some grated orange zest for a little extra kick and that was delicious. You can "flour" the pan with cocoa powder to avoid any gluten.

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I honestly don't know what went wrong here! I've made many recipes from this website, and am an avid baker, but this just didn't work out for me. I had had it in the oven for only 45-50 minutes when it started to smell like burnt chocolate. I did the toothpick test and the toothpick came out totally clean...hmm. So I tested again, and again the toothpick came out clean. I took the whole thing out of the oven (it had risen very tall over the edge of the springform pan, did one last toothpick test, and the whole thing collapsed. The upper layer and the outer edge were separated from the rest of the cake and burnt to a crisp, while the inside was much like a brownie when you first remove it from the oven. Definitely not like any flourless chocolate cake I've ever had. Curious!