Food Network
Home> Recipes>
Flourless Chocolate Cake Recipe

Flourless Chocolate Cake

Emeril Lagasse

Recipe courtesy

Show: Emeril LiveEpisode: Emeril's Desserts

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (48)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 48

Showing 1-10 of 48

Sort by:

Newest

  • on February 07, 2012

    Flag

    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!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 06, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 06, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 24, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 20, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 02, 2011

    Flag

    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!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 28, 2010

    Flag

    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"

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 25, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 14, 2010

    Flag

    Probably the hardest cake I have ever LOVED! One cake will serve a dozen people. It is that rich, but oh so awesome.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 14, 2010

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.