Flourless Chocolate Cake

Lori Hartnett Leave a Comment

My goal was to find a perfect balance in texture; moist and somewhat cake-like, without being too dense like fudge. Here it is…and worth every calorie…!

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Flourless Chocolate Cake
Vegetarian, Wheat Free, Gluten Free, Soy Free, Nut Free
Makes:   12-16 servings  
Makes:   12-16 servings  
  1. HEAT oven to 350ºF. Grease an 8-inch springform pan. (See Fresh Tip.)
  2. BEAT egg whites with electric mixer in medium bowl until soft peaks form. Set aside.
  3. PLACE chocolate and butter in large microwavable bowl. Microwave on HIGH for 30 seconds, stir. Continue heating and stirring every 30 seconds, being careful not to burn (this will take about 1-1/2 minutes until chocolate is melted).
  4. WHISK sugar gradually into chocolate mixture. Add whole eggs; whisk to blend. Add cocoa powder; carefully whisk until blended. Gently fold in egg whites just until blended. Spread into pan.
  5. BAKE 28 to 30 minutes or until pick inserted in center comes out nearly clean. Cool completely. Top with whipped cream; dust with cocoa powder. (This cake holds well for up to 3 days.)
Fresh Tips

If you don't have a springform pan, line a 8-inch cake pan with a circle of waxed paper; butter paper. Continue as directed. After cake has cooled completely, carefully invert it onto a serving plate.

Serve with vanilla ice cream instead of whipping cream.

Trader Joe's has very good 72% cocoa Belgian dark chocolate which is perfect for this recipe.

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