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Flourless Chocolate Cake

 Flourless Chocolate Cake
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.
16 ServingsPrep: 30 min. Bake: 40 min. + cooling


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


  • 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.
  • 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.
  • 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.
  • Pour into a greased 9-in. springform pan. Place on a baking sheet.

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Flourless Chocolate Cake (continued)

Directions (continued)

  • 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.
  • 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.
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.