THE BEST Flourless Chocolate Cake - Best Easy Recipe

This was one of the very first recipes I ever posted on this blog! I’m revitalizing it with new pictures and a video tutorial cause it’s just THAT good. This is MY favorite dessert and I make it at LEAST once a month. It’s easy to make and tastes AMAZING!

It’s a wonderful dark chocolate (remember I like to mix my chocolates for a better flavor) and the texture is AMAZING, dense, rich and creamy. It’s more of a mix between a custard and a brownie maybe? Either way it’s oh so good and EVERYONE loves it. It’s my most requested treat when visitors come over.

The BEST Flourless Chocolate Cake

I like to Decorate it with my stabilized whipped cream and fresh berries, that is when I take the time to decorate it, often I just dig right in. It’s so rich you don’t want to serve it with anything else that is super rich, it would simply be too much! I serve it in pretty small slices and sometimes people don’t even finish that. I love it with whipped cream, my husband loves it with the berry coulis and my mom likes it with my vanilla bean ice cream!

It’s a pretty simple dessert, but my husband often tell’s me I do little things that make all the difference in my cooking that I forget to put in a recipe I write. SO I took a video and editing it did change the way I wrote the recipe! He was right, there were little things I did I didn’t notice until filming. Enjoy

  • 3 C Sugar separated, 2 C and 1 C
  • 1 C Water
  • 2 C Butter
  • 24 oz bitter-sweet chocolate broken into small pieces (I like to mix my chocolate, some semi sweet, bitter sweet and dark)
  • 10 whole eggs

The BEST Flourless Chocolate Cake


  1. Preheat the oven to 325F.
  2. Pick your pan size and Spray the sides with Bakers Joy and line the bottom with parchment paper - I like to use a 10x3 inch round pan, You can use a 12x2 inch pan or two 8x2 inch pans
  3. Heat 2 C of the sugar in a small pan with the water until the sugar has completely dissolved to a syrup.
  4. Place the butter in the hot syrup and stir, then add the chocolate and stir to combine until the chocolate melts and the mixture is smooth. Remove from heat and cool slightly.
  5. Beat the eggs with 1 C sugar until the volume quadruples-this only takes 10 minutes in my  They really do quadruple in size.
  6. Turn the mixer on slow and add the chocolate mixture to the eggs until just combined.
  7. Pour into the cake tin and place in a water bath (I just use the next cake pan up). It is vital for even baking.
  8. Bake in the oven for at least an hour. Depending on how thick your making your cake you MIGHT need up to an additional 30 minutes until it's set.
  9. It's actually very hard to over cook. And the center tends to be goopy if it's undercooked, so always err on the side of cooking a bit too long.
  10. The cake rises quite a bit when it cooks (expanding egg bubbles), but it does shrink as it cools so flip it over onto a plate or cake stand while its still warm, but leave the cake pan on to hold the shape, once it's cool you can take it off.
  11. Top with Stabilized whipped cream and berries, serve with Whipped Cream, Berry Coulis and/or Vanilla Bean Ice Cream.


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