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Flourless Chocolate Cake Recipe
Flourless Chocolate Cake Recipe photo by Taste of Home

Flourless Chocolate Cake Recipe

Read Reviews (6)
4.33 6
Publisher Photo
One bite of fudgy Flourless Chocolate Cake and you'll see why it's pure pleasure for confirmed chocoholics! A small slice of this rich, dense dessert goes a long way.
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES: 16 servings

Ingredients

  • 4 eggs, separated
  • 10 tablespoons butter, cubed
  • 1/2 cup sugar, divided
  • 6 ounces semisweet chocolate, chopped
  • 3 ounces unsweetened chocolate, chopped
  • 2 teaspoons vanilla extract
  • Chocolate Ganache, optional
  • 1/4 cup finely ground pecans, toasted
  • Sliced strawberries and fresh mint, optional

Nutritional Facts

1 serving (1 piece) equals 138 calories, 11 g fat (6 g saturated fat), 72 mg cholesterol, 88 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. Let egg whites stand at room temperature for 30 minutes. In a heavy saucepan, melt butter, 1/4 cup sugar and chocolates over low heat, stirring constantly. Cool until mixture is lukewarm.
  2. In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Beat in vanilla. Gradually beat in pecans and chocolate mixture.
  3. In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Stir a small amount of whites into chocolate mixture. Fold in remaining whites.
  4. Pour into a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Cool on a wire rack for 20 minutes.
  5. Carefully run a knife around edge of pan to loosen; remove sides of pan and cool completely. Frost with Chocolate Ganache if desired. Garnish with strawberries and mint if desired. Yield: 16 servings.
Originally published as Flourless Chocolate Cake in Complete Guide to Baking 2004, p130

Nutritional Facts

1 serving (1 piece) equals 138 calories, 11 g fat (6 g saturated fat), 72 mg cholesterol, 88 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Flourless Chocolate Cake(6)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 11, 2013

I have made this cake many times, always with rave reviews. It is a great choice for those friends with wheat allergies, or not. I did make it with the chocolate ganache and topped it with a bit of homemade whipped cream and a fan-cut strawberry. It definitely has a gourmet look and taste.

MY REVIEW
Reviewed Nov. 14, 2013 Edited Nov. 23, 2013

I forgot the unsweet choc. but it didn't need it. It could have been a little sweeter. I liked the light fluffy chocolaty taste. It was not pretty, cracked and flat. My son is gluten free. I made a choc/confectioners sugar frosting that was very sweet and fluffy and that made it sweet enough. I made this cake again tonight using 3 oz semisweet & 3 oz bittersweet chocolate and about 2 tablespoons more sugar. This cake tastes delicious, very chocolaty-I could eat the whole thing. Thank you for a great tasting but still flatish & cracked cake recipe.

MY REVIEW
Reviewed Feb. 16, 2010

This was a great recipe and my first experience at making a flourless cake. I think I overcooked it at 40 min. so next time I will cut back on the cooking time. My family raved about it and my oldest daughter said she felt like she was eating dessert at a gourmet restaurant. I made the chocolate Ganache to top it with and placed raspberries on top just to look pretty. I used the rest of the pint of raspberries to make a light sauce to drizzle over the plates. This will definitely be served again at my house.

MY REVIEW
Reviewed Jun. 19, 2009

I have made this cake several times and it is now my Madie's fav. Each time it seems to turn out better and better. I have no idea what is up with that. It is to die for!

MY REVIEW
Reviewed Jun. 19, 2009
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