Last updated on January 8th, 2017
If you’ve never tasted a Flourless Chocolate Cake, please take note: it’s delicious! It’s delicious with coffee, champagne, or a simple glass of milk. And would you believe this fudgy-creamy miracle is a cinch to make? I make it this way:
Take an 8- or 9-inch springform pan…
And grease it with butter.
Next, separate 6 large eggs. Put the yolks in a small bowl, and the whites in the bowl of a standing mixer. (If you are using a hand-held electric mixer, put the yolks in a big glass bowl.)
Now grab 8 ounces of good-quality bittersweet chocolate…
And violently chop it into small(ish) pieces.
Throw the chopped chocolate and 6 tablespoons of butter into a medium-size glass bowl…
And melt them in the microwave, stirring the mixture every 30 seconds or so. (Alternatively, you can melt the butter and sugar in a double boiler.) Be sure to melt the chocolate completely — the mixture should be as smooth and satiny as an Hermès scarf.
Not that I own anything from Hermès.
While the chocolate cools, beat the egg whites at medium-high speed. When the whites develop soft peaks, slowly add 1/2 to 3/4 cup of sugar. I used the lesser amount to produce a barely-sweet cake.
Then increase the speed to “high,” and continue beating until stiff peaks form. Stiff peaks hold their shape when scooped up with a forest-green spatula. Set the whites aside for a moment.
One at a time, stir the egg yolks into the slightly-cooled chocolate mixture.
Oh. If you’d like to add a teaspoon of vanilla, Cointreau, or Grand Marnier to the chocolate, I won’t stop you.
Scoop up 1 cup of the stiff egg whites, and stir them into the chocolate mixture, just to lighten it.
Then pour the chocolate over the egg whites…
And fold them together with a spatula. Do this gently to avoid deflating the whites.
Scoop or pour the works into the prepared pan, and smooth the top with a spatula.
This next step is not optional:
Lick the spatula.
Bake on the center rack of a preheated 350°F oven until the cake puffs and a delicate crust forms over the surface — 35-40 minutes.
Cool on a rack for 10 minutes (the cake will deflate as it cools), and then unclip the pan, and lift off the rim.
When completely cool, dust the cake with confectioners’ sugar…
And enjoy it with coffee for dessert, or with champagne for breakfast.
Make no mistake, people. Flourless Chocolate Cake is THE breakfast of champions.
Does this famous French cake appeal to you? You can let me know by leaving a comment. As always, I love hearing from you!
Here’s the printable:
A fabulous French dessert that takes no skill to make. Delicious with coffee or champagne.
Ingredients
- 6 tablespoons butter, plus more for greasing the pan
- 6 large eggs
- 1/2 cup granulated sugar
- 8 ounces bittersweet chocolate, roughly chopped into small(ish) pieces
- Optional: Confectioners' sugar for dusting the cake
Instructions
- Center the oven rack, and preheat the oven to 350°F. Generously butter the bottom and sides of a 9-inch (or slightly smaller) springform pan. Separate the eggs, putting the yolks in a small bowl and the whites in the bowl of a standing mixer. Beat the whites at medium-high speed until soft peaks form. Then increase the speed to "high," and slowly add the 1/2 cup of sugar. Continue beating until the whites form stiff peaks. Set aside.
- Put the chocolate and butter in a glass bowl, and heat them in the microwave, stirring at 30-second intervals, until melted and smooth. Let cool slightly, then beat in the yolks. Stir 1/4 of the egg whites into the chocolate mixture to lighten it. Then pour the chocolate mixture over the egg whites, and gently fold them together with a spatula, taking care not to deflate the whites.
- Tip the whites into the springform pan, smooth the top with a spatula, and bake in the preheated oven until puffed and set -- 35-40 minutes. Cool on a rack for 10 minutes, then unclip the pan and lift off the rim. When completely cool, dust the cake with confectioners' sugar, and serve.
You can bake this cake up to 24 hours ahead of serving time. When completely cool, cover the cake with a large, inverted bowl, and store at room temperature.
Beverly, zone 6, eastern PA says
OoooOOOoooh, very beautiful. If this was anywhere in my kitchen at breakfast time, I would also be having a piece. (Today’s breakfast featured one, just one, chocolate-peanut butter truffle, homemade. Great minds think alike.)
Do you find that older eggs yield better whipped whites? The Pavlova I made for Christmas Dinner had 3 older and 3 newer eggs, just to hedge my bets. My recent splurge at the local cookery-ware store scored a nice little sieve like the one in your “dusting” photo. My husband is increasingly challenged when putting away the dishes since so many new gadgets are appearing. I am so glad and grateful to access your blog as a resource and an inspiration.
Cheryl Scharling says
Any way to do this if you don’t. (Gasp!) have a springform pan?
Carolyn Yost says
Beautiful, I will be baking this by Weekend!
Deborah Goodman says
I’ve never heard of this before. It sounds wonderful. We can’t wait to try it. This weekend will be a good time as we are under a winter advisory with lake effect snow ( two feet in the next couple of days and ice) this weekend. We can enjoy a nice slice ( or two or more) of this with coffee while waiting for the snow plow to go through.
Debbie says
I found your blog only a few weeks ago and am enjoying your recipes as well as your style. Your posts make me laugh and this one made me drool, I’ll be making this cake today and who knows maybe I’ll be eating this for breakfast tomorrow.
Verilee says
oh yum, someday (today?) I must make this. pass it off as healthy gluten free food. thanks!
kath parran moriarty says
I especially appreciate the instruction to chop the chocolate violently.
Shall plan this chore for Inauguration Day.
Laura Munoz says
This sounds like a cake that would even be good for a diabetic since the sugar and flour are minuscule compared to most other cake recipes, and the chocolate contains flavonoids, which are good for anyone. This means I MUST make this cake. Thank you!
Roylyn says
Yum! I have eaten this before but never made one. That will change soon!
Sheri says
There are certain things I will always remember in my life and one of those was biting into the most delicious flourless chocolate cake while dining over looking the beautiful Pacific Ocean. I’ve always wanted to try making one and will try this recipe as my very first! Thank You!
Joan S. says
Snowed in today w/all ingredients stocked = happy day! Love ya back Kevin, keep doing what you’re doing!
Mary W says
Basically, it is an egg breakfast but with hot chocolate changed to just chocolate. What is there not wholesome about this? But I love breakfast anytime so thanks for an anytime GF bit of heaven.
Kevin Lee Jacobs says
Hi Joan S. – Enjoy the snow — and the cake!
Hi Mary W – Yes, it’s a protein-rich, gluten-free breakfast. Hope you enjoy it!
Shirley Murphy says
Thank you Kevin….Made this recipe and it was “Yummy Divine” I must say I did make one change…I used a Christmas Red Spatula to scoop up the stiff egg whites and believe it or not it worked…This is a keeper…Love your site…it is the best…
Kevin Lee Jacobs says
Hi Shirley – I’m so glad you tried — and liked — the cake. Good to know that the recipe works just as well with a red spatula!
Bridget says
I have made this cake previously from a different recipe, I don’t recall how different though. This turned out much better, I think I was more careful to not deflate it after adding the chocolate to the egg whites. It is one of my favorite chocolate cakes. I had with fresh whipped cream. YUM
Addie in Florida says
I wish I’d read this before I went to the grocery store – I don’t have the chocolate! I expected to find almond meal instead of flour in the recipe but no, you meant it when you said “flourless”.
I’ll be making this for company soon – I don’t dare make it just for myself!
Thank you, Kevin!
BTW, it was 29 degrees here in Ocala FL when I got up at 8:30 br-r-r-r-r!
Kevin Lee Jacobs says
Hi Bridget – Yummy indeed with whipped cream. I’m so glad the cake worked out for you!
Hi Addie – Ocala FL is as cold as New York’s Hudson Valley? Stay warm!
Mary Beth says
I just love ❤️ how you write your recipes. This really looks good. As soon as I buy the chocolate I am going to make it. Has your book come out yet? I have been waiting but haven’t heard anything yet. I do so love your emails. They always brighten my day.
Mary Beth says
PS . what brand of chocolate did you use? Are all spring board pans the same? I need to get one of those also. Thank you
PAULA JEHLICKA says
This looks delicious! P.S. Please post a picture of you wearing your Hermes scarf!
Kevin Lee Jacobs says
Hi Mary Beth – I used Ghiradelli bittersweet chocolate. But any good-quality chocolate will work. As for spring form pans, they are pretty much standardized. The 9-inch pan pictured above is made by Roshco.
Linda McGrath says
I can’t wait to make this on my new mixer and my old neglected spring form pan! Thanks for another great recipe
Susan says
Delious my mother made a similar one back in the day
Janet Borg says
Your recipe inspired me… to pour a glass of Cointreau. Thanks for the great idea. Maybe some day I’ll make the cake.
Florine Morris says
This cake is familiar to me and will
Certainly make it when I leave Florida to go back to Washington D.C. Have tried some of your recipes before and generally are pretty hood.
Barbara Sloan says
So glad to have another delicious GLUTON FREE desert! Husband, son, and son-in-law have all gone flour-free. Umm, makes me very frustrated. Please keep those flourerless recipes coming. Love your entertaining posts.
Barbara Sloan says
The men in my family have all gone on GLUTON free diets. I’m so
Excited to have such a wonderful desert they will ear. Keep those kind of
Recipes coming!
Donna McDowell says
Kevin thank you for the cake recipe. I will make it this weekend. Thank you for all the valuable information.
Lori Roberts says
I def want to try this! There are so few tasty gf deserts. I love love love choc cake. I’m curious why it’s a breakfast food.
Grammie says
It was a hit this evening. Thanks for easy and light dessert.
Everyone enjoyed it with whip cream.
I brought my pan at Salvation Army for $1.97.
I brought the pan so I could make the cake. Yum.
Kevin Lee Jacobs says
Hi Grammie – So glad the cake was hit for you. And $1.97 for a spring form pan? What a bargain!
vgrb says
Delicious… the cake, but maybe you own at least, a bar of Hermes soap??? Love the cake, love champagne and together… can life get any better, especially at breakfast! Thanks, Kevin.
Cynthia says
Hi Kevin,
Yours is the tastiest flourless chocolate cake recipe I’ve ever tried. Mine keeps sinking unevenly during or after baking. What am I doing wrong?
Debbie says
Have you tried making this keto friendly?