Flourless Chocolate Cake

Total Time:
3 hr 20 min
Prep:
20 min
Inactive:
1 hr 30 min
Cook:
1 hr 30 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • 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
Directions

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.)


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3.6 52
This is NOT the flourless chocolate cake recipe you want - seriously, don't waste your time and instead try this one: http://www.marthastewart.com/344293/flourless-chocolate-cake This cake was easy to make and looked promising in the oven. But cook time is way off -- I took the advice of others and started checking after 45 minutes... I probably baked it for an hour tops. What I ended up with was a picture-perfect cake, until I cut into it, and then I had a hard layer of meringue on the top, a large hollow void in the center, and a flattish brownie-type cake at the bottom. I gave it two stars because it tasted great and got great reviews at our Thanksgiving dinner, despite its crumpled mess of an appearance. I would NOT make this cake again. The link above will take you to another flourless cake that was to die for and just as easy. item not reviewed by moderator and published
Put a pan under it when it goes in the oven!!!!! Very tasty. Highly recommend. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
The best chocolate cake ever! item not reviewed by moderator and published

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