Gina's Flourless Chocolate Cake

Total Time:
1 hr 10 min
10 min
1 hr

8 servings

  • 8 ounces semisweet chocolate, chopped
  • 2 sticks unsalted butter, softened
  • 1 cup sugar
  • 6 eggs
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup brandy
  • Powdered sugar, sifted, for garnish
  • Seasonal berries, for garnish
  • Whipped Cream, recipe follows
  • Whipped Cream:
  • 1 cup whipping cream
  • 1/4 cup confectioners' sugar
  • 1 tablespoon brandy
  • Preheat oven to 350 degrees F.

  • Spray a 9-inch springform pan with baking spray. Line the bottom of the pan with a circle of parchment paper and spray again.

  • In a medium saucepan over low heat, combine the chocolate and butter, constantly stirring until fully incorporated. Remove from heat and set aside.

  • In a large bowl add the sugar and eggs. Using a handheld mixer beat together until light and fluffy, about 5 minutes. While mixing, slowly add cocoa powder, salt, vanilla extract, and brandy. Add the chocolate mixture and blend until just combined. Pour batter into prepared pan.

  • Bake in the center of the preheated oven for about 50 minutes or until a thin crust forms on the top and a toothpick inserted in the center comes out with few crumbs attached. Remove and cool in the pan on a bakers rack. Remove the sides of the pan and dust with powdered sugar and arrange seasonal berries in a pleasing fashion on and around the cake. Slice and serve with Whipped Cream.

Whipped Cream:
  • With a hand-held mixer, beat the cream until peaks soft peaks form. Add the sugar and brandy and beat until well combined.

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