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This simple cake from our Test Kitchen is rich and over-the-top chocolatey. The confectioners' sugar on top makes a very pretty presentation when you want to impress those guests.
This recipe is:
Healthy
Nutritional Facts 1 slice equals 188 calories, 11 g fat (6 g saturated fat), 78 mg cholesterol, 50 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Flourless Dark Chocolate Cake in Light & Tasty February/March 2008, p54
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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.
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