Flourless Dark Chocolate Cake Recipe

Reviewed on May. 02, 2013 by baker94309

This is DECADENT. Delicious. Amazing. The taste is fabulous. The look... well, its not quite pretty enough for a fancy desert. The photos is about how ours turned out. It does look a lot better once its cut and on your plate. I'm planning to make this again as brownies, instead of a cake, since we don't have such high expectations about how pretty brownies should look.

Reviewed on Apr. 04, 2013 by AgentMary

Have made several times, love it. I don't change this at all. Great as is!!!

Reviewed on Feb. 20, 2013 by ijlarsen

This cake is sooo good! The texture is dense, but the top is light and flaky. The chocolate flavor is intense and delicious. I loved the rustic look of it. Served a Cointreau flavored whipped cream alongside - yum!

Reviewed on Sep. 26, 2012 by antelope17

Fantastic! Just like what we had on a cruise ship. I used the Giardelli 60% cacao baking chips. Tasted great! Don't be alarmed, the cake isn't supposed to raise really high. I made a ganache instead of the powdered sugar topping. Yum and prettier.Cool cake completely. Ganache: 1/4 cup half and half (I didn't want to run to store, so used condensed milk and it worked fine), 3 oz. dark baking chips. Put chocolate in bowl. Bring milk just to boil and pour over chocolate. Whisk until smooth. Let cool until thickens a bit and then pour over cake, letting it run down sides. Beautiful!

Reviewed on Feb. 08, 2012 by janeron

The taste was lovely but it crumbled a lotso only 4 stars. Next time I will use parchment paper on pan bottom. Thanks

Reviewed on Nov. 01, 2011 by rcoverk6g2

It was great! I made it when some friends came over and it all disappeared. =) It was fluffy yet dense at the same time.

Reviewed on Feb. 24, 2011 by Toniademp

Sounds delicious. For those of you who used baking chips, did you measure out one cup (8 ounces) or weigh 8 ounces?

Reviewed on Feb. 23, 2011 by Gaylinn

I was planning on making this recipe "sometime soon" until I saw what whoerman had to say. When the words chocolate cheesecake were used I decided to stop after work and get the needed ing. Will check in later with the results

Reviewed on Feb. 14, 2011 by joedebfry

Excellent flavor! Toothpick came out clean after baking 30 minutes, but the cake wasn't quite done enough.

Reviewed on Feb. 13, 2011 by navymh

This was wonderful, I wasn't quit sure if it was fully cooked, but all was well. A small piece goes along way. Mine looked just liked the picture. It does have a look all its own and kinda makes you "want" to taste it.

Reviewed on Nov. 20, 2010 by adloughmiller

This cake was soooo good! I would take it to an informal family gathering and might try a chocolate ganache drizzled on top with some red raspberries to help with appearance.

Reviewed on May. 31, 2010 by rosiejonewell

this a a gourmet dessert with an earthy, homemade appearance--but you can't dress up a table with any thing better than "made from scratch"--it's a lost art form

Reviewed on May. 16, 2010 by daisyshae99

My husband picked this cake after looking through some of my old cook books for his birthday cake. The only thing I changed as far as ingredients go was to use Ghirardelli 60% cacao baking chips instead of chopped chocolate (a great tip from a previous poster!). I made the cake the night before so it would have plenty of time to chill. I believe everyone who tried it liked it at his party. I personally loved the texture and thought it was perfectly chocolate. I will definitely make it again!

Reviewed on May. 14, 2010 by cheriwinkle

I do the old trick of putting a paper doily on the top and then dusting with powdered sugar. FLT-I don't mean to sound rude, but if the promise of chocolate bliss isn't attraction enough, then move on to something that 'looks' good to you and leave the rest of us to savor the flavor. Don't feel you need to comment on recipes that don't interest you.

Reviewed on Feb. 14, 2010 by luvjim

Absolutely delicious! Why do people rate a recipe BEFORE they try it? Rediculous!

Reviewed on Feb. 09, 2010 by ljjustice

The appearance of the cake isn't what makes it !delicious!. I like the way it looks. As far as plating it, using parchment paper is a must. Don't miss out on pure decadence. My dinner guests loved it. I'll make it over and over again.

Reviewed on Feb. 08, 2010 by mcdavidson

This was absolutely delicious!! I used the baking chips which made it easier to melt with the butter. It looked just like the picture. I can't wait to get home from work and have a small piece - very rich. Thanks - I'll certainly make it again.

Reviewed on Feb. 02, 2010 by Amy the Midwife

I clicked on 4 stars, but for some reason it showed only 1! They need to make it so we can correct it. That's happened twice to me.

Reviewed on Feb. 02, 2010 by Amy the Midwife

I liked it, but I think it would be much better with pureed raspberries!

Reviewed on Feb. 02, 2010 by ibinyon

This is wonderful! Be sure to chill over night. I'd give it 10 stars if I could. I did use parchment paper sprayed with cooking oil on the bottom of the pan. Want to dress it up? Dollop some type of low calorie whipped topping and rasperries on top.

Reviewed on Jan. 26, 2010 by smfeldner

Whoerman - thanks so much for sharing your experience - and for your tips on serving. Great idea to substitute chips - much easier! ;-)

Reviewed on Jan. 21, 2010 by bookworm8

Is the dark baking chocolate in recipe just regular unsweetened baking chocolate?

Reviewed on Jan. 20, 2010 by Whoerman

OK, I promised to rate this again when I made the cake. It was exactly as pictured. I had trouble plating it because of the crumbly texture. However, the taste was out of this world. Even though it didn't have any cream chees in it, it was the same consistency as a chocolate cheesecake. But when you serve it serve it in small slices---It is very rich and a wonderful treat for my daughter and she loved it for her Birthday! I used the Ghirardelli chocolate baking chips to cut out the shredding of the chocolate.

Reviewed on Jan. 06, 2010 by FLT

Sorry if I upset some people - I tend to watch a lot of TV cooking shows, where they stress plating for presentation and eye appeal. If this were a souffle it would look just right, but generally a cake does not look like this. I am sure it is delicious and great for gluten-free people - my only comment was on the presentation. I shall certainly try this cake, but not when I want to impress guests with the plating of the dessert. Mea culpa.

Reviewed on Jan. 05, 2010 by blondie478

pure heaven!

Reviewed on Jan. 05, 2010 by marika_the_beadmaster

I haven't made this yet either but it looks yummy...it doesn't look failed at all more like a yummy souffle type dessert. Tomorrow I am definately going to the store and picking up the prune baby food....or might just pick up prunes and make my own...I'll eat the left over prunes! :)

Reviewed on Jan. 05, 2010 by kittycatgal

Whoerman is right about this cake! It is as rich, moist and delectable as it looks! I am all about substantial, tasty, rustic cakes and tortes . . . I want taste, not just something that looks pretty. One bite and you will not mind one bit that this cake did come up as 'high' as something out of a box!

Reviewed on Jan. 05, 2010 by kittycatgal

I would refrain from rating a recipe before trying it. You can't judge a book (or a cake) by its cover!

Reviewed on Jan. 05, 2010 by smfeldner

Hi FLT -- i love flourless chocolate cakes! they are rich & chocolate-y. and actually, i love this type of presentation (as the photo shows). to me it is rustic & homemade. and the top is crackly - offering a hint of crunch to offset the rich chocolate interior. give it a try - you'll be pleasantly surprised!

Reviewed on Jan. 05, 2010 by Whoerman

In answer to FLT, this looks very appealing to me. I have struggled with recipes for a gluten allergy for my daughter. She loves chocolate and this might just fill the need she has. I will be making it soon and will rate it again. Don't give up -- a lot of people are being diagnosed with gluten allergies and having a cake without the expensive ingredients will be very welcome.

Reviewed on Jan. 05, 2010 by FLT

I haven't made this cake yet, but the picture does not look like something I would want to put on my table for guests. It looks like a "failed" cake. Any comments to encourage me to make it? Should it be topped with whipped topping, or chocolate sauce - help - make it appealing to me.