Flourless Chocolate Cake

Total Time:
9 hr 15 min
Prep:
25 min
Inactive:
8 hr
Cook:
50 min

Yield:
16 servings
Level:
Intermediate

Ingredients
Directions

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.


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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
I personally HATE chocolate cake (or any type of cake for that matter... but I have to say that this is one of the MOST DELICIOUS deserts I have ever tasted! item not reviewed by moderator and published
I tried this for my husband's birthday party dessert and it was fabulous! Everyone absolutely loved it and the guests were a tough crowd! item not reviewed by moderator and published
Amazing recipe. Followed directions almost exactly except substituted 1/4 cup of coffee for kahlua because I didn't have any kahlua, and I used semi-sweet chocolate b/c I happened to have some in the pantry. Everyone loved it and asked me for the recipe. I will definitely be making this again. You won't be sorry if you make this! item not reviewed by moderator and published
So delicious! I used Amaretto because it was what I had on hand and made this for my GLUTEN-FREE sister's birthday. It was so good! She still talks about it and I'll be making it again this year! Incredibly rich but worth every bite and calorie! item not reviewed by moderator and published
Super rich, easy to make and a real crowd pleaser. Having a larger Kitchen Aid mixer makes this a snap. Before serving, we microwave each piece for about 20 seconds , turning it into a molten 'chocolate cake', that when served with ice cream is guaranteed to have you declared "A Chocolate Cake Genius" item not reviewed by moderator and published
I always find myself consulting Food network, especially Emeril's recipes for fabulous desserts. After looking at many sites and watching videos about Flourless cakes I decided to use this one because it sounded the most decadent. The final result was a delicious intense chocolate flavor, yet not too sweet. Very good balance. My problem was with the cooking time because my cake was a bit crumbly. I will decrease the cooking time to 30 minutes and I hope to get a light, smooth creamy truffle like texture. This cake will be given to my kids and friends who always enjoy my work in progress. I will leave more comments after making with decreased cook time. Useful Info: After my research the information I found most useful was to NOT over fold the eggs into the chocolate . Doing so will make the cake hard and to dense. item not reviewed by moderator and published
Probably the hardest cake I have ever LOVED! One cake will serve a dozen people. It is that rich, but oh so awesome. item not reviewed by moderator and published
I made this recipe for a bridal shower that I hosted yesterday, The bride is a HUGE chocoholic and I wanted her to have a dessert that would blow her away. Instead of making one large cake, I made cupcakes following the same instructions. I left out the Kahlua since the bride doesn't like coffee and added a little extra vanilla instead. Also, since I was making cupcakes, I did not need to grease the pan with butter which saved a few calories LOL! I used a huge roasting pan and set the cupcake pan into it and added the warm water and popped it in the oven, I baked them for 40 minutes just like the recipe said to and they came out perfectly! After they cooled, I made a quick glaze with semi-sweet chocolate and frozen whipped topping that I microwaved for a minute and then topped each cupcake with a maraschino cherry with a stem. They were absolutely gorgeous and everyone said that they were rich and decadent and AMAZING! The bride's face said it all when she bit into one! excellent recipe! item not reviewed by moderator and published
This cake is delicious! I served it at a dinner party for 10 and everyone raved about it. It was such a simple recipe, although I question the correctness of the instructions. Like a few other reviewers, I noticed that the chocolate should be added to the egg mixture, to temper the eggs, not the other way around. It is also not possible to "fold" it, due to the liquid consistency. The cooking time was much too long. I checked my cake at 35 minutes and found the cake was "set" to the middle and quite solid on the outer portion. The recipe states the only the outer portion should be set at 40-45 minutes. 25 minutes is probably plenty of time and that is when I will check on it next time. The texture of my cake was similar to a cheesecake and I think it would be lighter in texture with a shorter cook time. However the cake was still delicious! I love that it is rich and chocolaty, without being overly sweet and too filling. It was the perfect ending to our large meal! item not reviewed by moderator and published
This gluten-free cake was absolutely delicious! I subbed a 1/4 cup of coffee for the Kalhua, and it worked perfectly. It was fairly easy to make, but I did spend about an hour for prep, instead of the 25 minutes listed on the recipe. I will definitely make it again! item not reviewed by moderator and published
My friends and I get together once a month for book club. There are about 20 of us, all of which are food snobs. I decided to make this recipe and share with my friends my love of chocolate. Everyone loved this cake, it was so simple to make, and light enough to go for seconds. LOVE IT!!! item not reviewed by moderator and published
I was really nervous about trying this cake, but it turned out so well. Much easier than I expected. I took the idea of strong coffee over Kahlua, and it turned out to be just fine. Also, I don't really have a deep roasting pan, so I put the springform in a much more shallow water bath. Turned out perfectly despite that! Would definitely make again! item not reviewed by moderator and published
This was a tasty treat... very simple although a bit of time is needed for prep. It tastes similar to a torte/brownie... super fudgy. Topped with powdered sugar and strawberries and was a hit with family and friends. Already thinking about when i can make it again. item not reviewed by moderator and published
I made this cake for my boyfriend for valentine's day and it was a huge success. I used all bittersweet chocolate (because we like dark chocolate) and substituted the kahlua with a simple syrup made with strong coffee. It baked beautifully. I also used fresh whipped cream to top off each slice and it was divine. This is definitely a choco-holic's cake. item not reviewed by moderator and published
Not only is this cake heavenly, it's easy to make. Wonderful for those who are allergic to flour. I even made one for a friend as a birthday gift. Everyone loved it. Thanks a bunch, Emeril!! item not reviewed by moderator and published
I made this cake for a friend/co-worker of mine when he passed the bar. It was absolutely amazing...everyone loved it! It looked (I topped it with powdered sugar, powdered cocoa, and raspberries) at tasted like I had ordered it from a restaurant. This is definitely going into my recipe book! item not reviewed by moderator and published
I made this cake for the first time about 2 years ago or so. I now have to make it every fathers day, dad's birthday, and husbands birthday. It is definately a cake for chocolate lovers only! I also make it a little more rich by pouring a chocolate ganache over the top. Every bite is literally a truffle in melting in your mouth! Amazing!!!! item not reviewed by moderator and published
Nothing beats this cake! Serve with whipped cream or ice cream to tone down the richness. item not reviewed by moderator and published
I've made this recipe twice, and both times, it was a hit. It doesn't take long to prepare, and it comes out lovely if you follow all of the directions. It's extremely rich, but makes it all the better! item not reviewed by moderator and published
This cake was wonderful!!! I took it to work and people are asking me to make it weekly. I served it with almond flavored whip cream....mmmmm mmmmm good!!! Next time I will try it with amaretto. I also had problems with the cake sticking to the bottom. Will need to work on this. This is now in my favorite recipe file! item not reviewed by moderator and published
grate cake for not using flour.iused nestle chocolatier bittersuite chocolate made of 62%cacao and it was delicious.next time i will try to substitute sugar with splenda to save some more calories.Thumbs up Emeril. item not reviewed by moderator and published
For my gluten-free best friend's birthday, I made this cake and it was amazing! I've been fantasizing about it ever since. It's a great recipe! item not reviewed by moderator and published
/this is a wonderful chocolate that is so smooth and satisfying for those of us "who must have chocolate"! item not reviewed by moderator and published
This is one of my favorite deserts. Easy to make. Great for any occasion. and is absolutely delicious. item not reviewed by moderator and published
This recipe was easy to follow and the cake turned out amazing. The only thing is that you need industrial size tin foil to put around the spring form pan so that there are NO gaps. The spring form pan is not water tight and will allow the cake to absorb water (while in the water bath) if the tin foil does not go up and around the edges completely. Other than that, the cake was still good. The addition of water made the cake thick like fudge. item not reviewed by moderator and published
I subbed Spelnda for sugar. Used Ghiradelli dark choc chips. Made it in an 8 in springform pan. Came out perfectly - albeit sliced a tiny bit crumbly. Tastes like a cross betw a very rich brownie and a dense mousse. I'm a TERRIBLE baker, but this is very easy and makes a beautiful presentation. Made it for my Dad's 80th b-day party and was a huge hit. item not reviewed by moderator and published
I won 2nd place at our local fair with this recipe! Family and friends said it was the best chocolate cake they ever had. Irs not that hard to make. item not reviewed by moderator and published
This is a great flourless chocolate cake recipe! I substituted amaretto for the kahlua and did a semi/bittersweet blend and it turned out just about perfect. We destroyed it in just two days! item not reviewed by moderator and published
I'll definately make this cake again. Everyone loved it. item not reviewed by moderator and published
This was easy to make and delicious! I've been wanting to try making a flourless chocolate cake for some time for my father who has celiac disease and is a bit deprived from desserts. He very much enjoyed this! item not reviewed by moderator and published
This cake is DIVINE. It's better than my favorite one I always order at this posh restaurant that I go to. Even my husband, who's not a dessert fan kept going back for more. I don't usually make desserts, but this is one of the few exceptions. Wow! item not reviewed by moderator and published
I haven't tasted it yet, but this cake smells wonderful. I followed directions perfectly, but even after 45 min. of cooking, cake seems VERY loose in middle.Anyone out there who could tell me this is normal for this cake and it will firm up after refrigeration overnite?? item not reviewed by moderator and published
Very rich, but great cake for entertaining! I have made it twice...once as a great alternative to the ordinary passover dessert. The first time, I thought it was a bit overdone at 45 min, the second I baked for 35-40 and it was a much better consistency. I also substituted Frangelico for Kahlua and it was great. item not reviewed by moderator and published
WOW!!!! This cake was fantastic. Followed directions to the letter and served as the finale to a 5-course Valentine's Dinner....couldn't have asked for anything better. Placed it on a zig-zag bed of raspberry puree and topped it off with fresh raspberry infused whipped cream, sprig of mint and a couple raspberries... EXQUISITE!!!! item not reviewed by moderator and published
Simple & Decadent item not reviewed by moderator and published
This cake is fantastic! Everyone LOVED it! I spent a little extra for really good chocolate(which does make a difference) and it was so rich and decadent I had to give most of it to my family(It kept calling my name from the fridge, so I had to). This will definitely be on holiday rotation! item not reviewed by moderator and published
This cake turned out beautifully and everyone loved it - even my father-in-law who doesn't usually like chocolate had two pieces! Very rich and capable of feeding many people. Just perfect. item not reviewed by moderator and published
If made correctly this cake is amazing, people can't get enough of it. I also made it in a smaller form so that I could get two cakes out of one batter. They are Great!!!! item not reviewed by moderator and published
Last time I had this kind of recipe, a friend has boxes of dessert including this cake...it's soooo long ago. item not reviewed by moderator and published
Easy to make. For chocolate lovers A+. Thanks Emeril item not reviewed by moderator and published
love this cake! love chocolate! love Emeril! :) item not reviewed by moderator and published
This cake is absolutely amazing! I made it for our Passover dinner and 4 different people left with the recipe. It is so rich and decadent that you just feel like you are melting while you eat it. item not reviewed by moderator and published
Mad this for Mother's Day for 7 people. Unbelievable. Huge success. Followed the directions perfectly. Had no trouble. Came out perfectly. Can't say enough about this cake. item not reviewed by moderator and published
This cake was absolutely wonderful. Great taste, and I used grocery store chocolate, Nestles and Bakers. I think I'll try the pricey chocolate next, but I can't imagine it tasting any better. It melts in your mouth. Finally I can make a cake that everyone raves about. item not reviewed by moderator and published
First of all, I would like to take this opportunity to congratulate you on your shows. You surely are of conversation in our lunch time at work and one of our favorite Chefs! My husband and I love and enjoy your shows. We look forward to visit one of your restaurants. Hopefully, this summer we might visit New York and it will be great to meet you personally. The flourless chocolate cake is delicious; we love it! and the ones that have taste it think so too!! Our only concern is that it sticks to the bottom of the pan and that makes it frustrating. Nevertheless, we will be baking a third one this coming Saturday to celebrate my cousin's birthday and would really love it if it doesn't stick to the pan. Could you please give us the "trick" to it? Thank you. May God bless you and your family! Best regards, Jeanette & Ralph O'Neill San Juan, Puerto Rico item not reviewed by moderator and published
I made this cake along with some other deserts for a group of 20 people and I got nothing less than a standing ovation for this chocolate cake. They wouldn't let me go. It was simply fantastic and I didn't even get a piece. Thanks for letting me look so good. I simply served it with a little whip cream and some fresh raspberries. item not reviewed by moderator and published
WOW!! This cake was wonderful! I whipped up heavy cream with raspberries to put on top. Took the edge off all that sweetness. Very rich, and very good. Made is for my husbands birthday, and it worked like a charm. Not difficult in any way, and looked like it came from a bakery. item not reviewed by moderator and published

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