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

Flourless Chocolate Cake Recipe

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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
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES: 16 servings


  • 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.


  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

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Reviewed Mar. 13, 2016

"Where is the amount of chocolate for the choc. ganache? It only gives the ground pecans, toasted & the optional of sliced strawberries & fresh mint! Thanks, cpaugustyn@comcast.net"

Reviewed Sep. 21, 2014

"to sherrygm: 11g fat = 99cals, 8g carbs = 32cals, 2g pro = 8cals total = 139 calories. The math is correct. (fat =9 calories/gram, protein and carbs =4 calories/gram)"

Reviewed Apr. 22, 2014

"Haven't actually made this recipe yet, but it looks delicious so I'll give it four stars! I'm just wondering how it can have only eight carbs (according to the nutritional value at the bottom.) I've checked the carb info for all the ingredients listed and it just doesn't add up. Perhaps it's a misprint. Anyone have any ideas?"

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."

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."

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