Flourless Chocolate Cake

Total Time:
3 hr 20 min
20 min
1 hr 30 min
1 hr 30 min

10 to 12 servings

  • 12 ounces semisweet or bittersweet chocolate, chopped
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1/4 teaspoon fine salt
  • 6 large eggs, room temperature
  • 1 1/2 cups granulated sugar
  • Confectioners' sugar and/or cocoa powder, for dusting
  • Really Vanilly Whipped cream:
  • 1 cup (1/2 pint) heavy or whipping cream
  • 2 teaspoons pure vanilla paste or extract
  • 2 teaspoons confectioners' sugar

Serving suggestion: Really Vanilly Whipped Cream, recipe follows, or ice cream

Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.

Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.

Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.

When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.

Copyright 2007 Television Food Network, G.P. All rights reserved

Really Vanilly Whipped cream:

Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

Yield: 2 1/2 cups, about 10 servings

We tested several versions of this kind of cake, and this was our favorite. Because there is no flour in the cake you can expect a crispy, crackly top and a pudding-like center. (The photo is a very pretty example, but most of ours cracked. You can expect your to as well.)

View All

Cooking Tips
Loading review filters...

    50 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    We LOVE this chocolate cake! The main thing I recommend is to bake for a shorter amount of time (45-55 minutes, depending on your oven). I use Scharffen Berger 70% dark chocolate baking squares (no need to chop). I made it two weeks in a row recently and the first week it was more of the pudding consistency in the middle like the notes say. It was very good but harder to serve. I made it again this week and it was a little firmer (different oven and different weather outside), as it has been in the past, and it's still amazing. I haven't needed to use a water bath. It turns out great, and it has minimal cracking. Definitely recommend this.
    So yummy! Just make sure to beat the eggs long enough - treat this like a soufflé - and make sure you keep the oven closed the entire time other wise this will fall flat!
    I used my Ktchen Aid mixer for about 12 minutes and folded into the chocolate. The cake baked in the spring form pan for about 13 minutes less than the alloted time and it was moist not gooey so I took it out. It was incredibly cracked and upon cooling, it dropped. It tastes good but looks like it was run over by a truck. I have made flourless chocolate cake and there was a slight crack in the top, nothing like this. I will sprinkle with confectioners sugar and call it a day. I added a tiny bit of vanilla and an equal amount of espresso coffee to enhance the chocolate flavor.
    What did I do wrong? I followed the recipe exactly and the cake has overflowed into the oven and is rising about 2 about the pan!!!
    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.
    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.
    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.
    The best chocolate cake ever!
    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.
    Overcooked, dry and burnt tasting. Cooked much too long. Not what I would want to serve on Valentine's Day. Never again!
    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.
    very tasty love that flourless cake!!!!
    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.
    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!
    I made the cake and everyone loved it. I served it with vanilla ice cream it was great!
    Really enjoyed this recipe. I will defiantly make it again!
    I LOVE this recipe. I have made it four times now and it is the easist "cake" IO've ever made.
     I use Splenda for sugar and unsweetened chocolate since I and semi diabetic.
     The SECRET is to keep the chocolate fairly cool but melted, so the cake will be fluffy - ish when finished.
    I made this cake for a co-worker's birthday, she can not have gluten. It was fabulous, everyone raved about it. I had to bring in the recipe a.s.a.p. Thanks for a great chocolaty, fudgy, flourless cake - ymmmmm. A women at work is going to make this for her neighbors kids, they also can not have gluten. thanks so much
    Does it make any sense to dust the cakepan with flour if you are making a flourless cake?? I am making this for someone who eats gluten free.
    most delicious thing i ever ate
    PLEASE HELP!! I made this recipe but it baked up like a SOUFLE', not anything like the above picture. Top was almost like a crispy baked meringue, and inside was a gooey mess. Used the recomended spring form pan, greased bottom and sides. Any sugesstions to make this come out right??
    this recipe is terrible. i should have figured the recipe was flawed. it says to bake at 325 for 1 hour and 25 minutes. Well i tryed it and to no suprise it was burned and destroyed. 20$ worth the ingrediants in the trash and no cake for my mothers birthday. I think who ever wrote this recipe wasnt very smart. I recommend that anyone who uses this recipe try cooking it in a water bath, or end up with a burned crackled mess like myself. thanks foodnetwork
    A superb rich flavored cake. Like a brownie but softer. Easy to prepare. I am addicted!!!!! Can't stop baking it since I tried it for the first time.
    you can tell me how is in onces 1 tablespoons?
    I don't do a lot of bakeing,so(but i was a chef).But this flourless cake has me stumped.It seems you are just makeing a sugar dish.I am a diabetic,if i ate this my sugar would be 900.What is the foundation for this cake. dmp.
    I followed the instructions and while I'm not sure how it tastes yet, it's still in the oven, I found that the pan size is too small. I followed the recipe exactly and I ended up with lots more batter than just a 9 in round pan, so I had to put it into a larger pan. We'll see how it comes out.
    Recently made this for a family gathering. Everyone loved it! I made a raspberry sauce to pour over it. Wonderful....and so easy to make. Will definitely make it again!
    This cake is wonderful and the Food Network Kitchen Chefs are wonders with anything chocolate! I was surprised to see the mixed reviews because what the reviewers were describing was exactly what they should expect from a flourless chocolate cake and it says so at the end of the recipe! See below:
     We tested several versions of this kind of cake, and this was our favorite. Because there is no flour in the cake you can expect a crispy, crackly top and a pudding-like center. (The photo is a very pretty example, but most of ours cracked. You can expect your to as well.)
    Easy and so delectable! Crunchy, chewy, creamy! Read the reviews and was puzzled. Don't know what others were expecting, but I was looking for something different. Not pretty, cute like a bulldog. WOW! Once is not enough. Added this to my recipe file and will be going to this one a lot. Thanx!
    This recipe was the okt! It was easy to make and it cooked poor!It was a little gooey on the inside but it was fine, but not great we couldnt tell when it was done so we might of had alittle raw egg yyyuuuccckkk !! it was not the greatest and it kinda stinked. But over all it was a great and tasty treat to eat! I may make it again but tweek it a little!
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Valentine's Day