Flourless Chocolate Cake

Total Time:
9 hr 15 min
25 min
8 hr
50 min

16 servings

  • 1 pound semisweet chocolate, coarsely chopped
  • 1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon
  • 1/4 cup Kahlua
  • 8 large eggs
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • Confectioners' sugar or cocoa powder, for garnish
  • Fresh raspberries, for garnish

Preheat oven to 325 degrees F.

Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.

Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.

Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times – until all of egg mixture has been folded into chocolate mixture.

Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.

Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.

View All

Cooking Tips
More Recipes and Ideas
4.9 57
Spectacular! Tastes even better the next day! Be sure to use fresh eggs. I also substituted dark chocolate chips for 1/3 of the chocolate. item not reviewed by moderator and published
I must say that, while this cake did taste absolutely delicious, the texture was somewhat strange. The fats separated from the cake and sank to the bottom, created an unwanted, chewy layer. Perhaps I did not incorporate the eggs thoroughly with the chocolate mixture. If any has an idea as to why this may have happened, I would love your comments! item not reviewed by moderator and published
I selecting this recipe as it was closest to that of a classic french mousse, except with lesser sugar. I followed the instructions except: 1. I beat the yolks with sugar till pale in colour 2. Folded in chocolate melted with butter, alcohol & vanilla 3. Separately beat the whites and folded them into the egg & chocolate mix. The result was that even with half the ingredients (reduced for a 4 egg recipe) I got a perfect, delicious, 9" well risen cake that baked in about 20 min. Sticking to the pan was not an issue if you buttered & dusted the pan with flour properly before pouring the mix. My only issue with this & all other flourless cakes is that their incredible taste is in direct contradiction to their rather rustic appearance - am not a big fan of whipped cream or chocolate butter cream - any other suggestions on the icing would be welcome! item not reviewed by moderator and published
Fabulous, very person loved this dessert! Served it with raspberries and whipped cream! item not reviewed by moderator and published
I LOVE this recipe! I substitute 1/4 tsp. almond extract for the Kahlua, but other than that, I follow the recipe exactly and it turns out AMAZING every time. I serve it with raspberry sauce and whipped cream. item not reviewed by moderator and published
i made this exactly to the recipe and it was perfect! Will go to again and again, gluten free and so wonderful! item not reviewed by moderator and published
Made this cake for Easter and it was a big hit. Didn't have Kahlua in the house so I used a chocolate liquer. One of our guests was gluten intolerant so I really made it for her but expected it to be good after reading the reviews. My uncle asked me for the recipe so I e-mailed it to him all ready. Will definitely make this again! Served it with sliced strawberries and my sister said it made it taste like she was eating chocolate covered strawberries! item not reviewed by moderator and published
Made it for Valentine's Day due to the fact that my husband has a gluten intolerance and it was a hit. Try it and find on your own most of the ingredients I had in hand with the exception of the Kahlua but it is a very easy recipe. Keeper for sure!!! item not reviewed by moderator and published
This a is a great recipe. Just follow the instructions (especially beating the eggs for 10 minutes and you will have the best flourless chocolate cake ever. I just shared the cake with my employees and they are craving for more. Thank you so much for this excellent recipe. item not reviewed by moderator and published
This cake is FABULOUS!! I am gluten free so I am always looking for new things to try that don't include flour. This will be my 'go to' chocolate cake from now on. Even the gluten eaters loved it!! item not reviewed by moderator and published

Not what you're looking for? Try:

Towering Flourless Chocolate Cake

Recipe courtesy of Food Network Kitchen