Flourless Chocolate Cake

By • June 21, 2009 21 Comments

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Author Notes: This is an improvisation on a cake from my Gourmet cookbook -- I use a bit less sugar, for a richer flavor, and beat the egg whites for much better structure, IMHO. This is wonderful for dinner parties, a quickie hostess gift and children adore it. For the latter group, I like to cut out a shape (recently I used a trumpet for a Music Man cast party), lay it in the center of the cake held down with dimes, then sift powdered sugar over it. Carefully remove the paper pattern, and voilà, a themed cake. You can half this recipe and make in an 8 inch cake pan for smaller groups.Jestei

Serves 10 to 12

  • 8 ounces high quality bittersweet chocolate
  • 2 sticks unsalted butter
  • 1 1/4 cups sugar
  • 6 large eggs, separated
  • 1 cup Dutch processed cocoa powder
  • 1/2 teaspoon sea salt
  1. Put rack in middle of oven and preheat to 350. Generously butter 10 inch spring form pan. Line bottom with parchment paper and butter paper.
  2. Chop chocolate in small pieces and melt with butter over very low flame, stirring frequently until smooth. (You can also do this in microwave.) Remove from heat and whisk in sugar. Let cool for 5 minutes, then add egg yolks, one at a time. Sift cocoa and salt over chocolate mixture and whisk to combine.
  3. In standing mixer, beat egg white at high speed until peaks form but are not yet stiff. Gently fold into chocolate mixture.
  4. Pour batter into pan and bake 35-40 min or until cake forms thin crust on top. Remove before its sides move from pan.
  5. Cool for ten minutes, invert on a plate then reinvert on cooling rack. (I have also served this right from cake pan, sides removed. Sue me.)
  6. Let cool completely before sifting powdered sugar over top.
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Comments (21) Questions (3)

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23 days ago Burf

this was great! very rich & moist. I cut the recipe in half, and divided that batter between two 4.5" springform pans (because of this, they cooked really fast). Stacked 'em with Nancy Silverton's whipped cream & berries. Perfect for 4 people. Thanks!

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2 months ago Rhonda

Did anyone else have theirs turn out dry. My cake went stale pretty darn fast, like within hours. What about adding more fat?

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6 months ago alahanson

Can I use regular Valrhona cocoa powder?

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1 day ago Artemis Voutsinou

Valrhona cocoa is Dutch process!

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8 months ago pamela

my spring form pan broke, can i bake in regular cake pans or rectangular glass?

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9 months ago Angela Parsons

I just made this tonight! Very good! Serving it warm is a great suggestion. Very light.

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about 1 year ago lisa LaRue

can this cake be made with a sugar substitute for a diabetic?

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about 1 year ago Heidi Behr

can I use coconut sugar for the sugar and raw cacao for the dutch cocoa?

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about 1 year ago Rae Pittman

If you make this the day before serving, how should you store it?

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about 1 year ago Jestei

in a closed container

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almost 2 years ago teresa

love this cake, HUGE HIT! and not too hard to make either. so tasty warmed up with ice cream :)

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I am making this tomorrow for a dinner party, sounds delicious. Never whipped the egg whites before, great idea. Will report back.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Turned out great, served warm with dulce de leche ice cream. Rave reviews!

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over 4 years ago luvcookbooks

Meg is a trusted home cook.

dr babs, just read yr comment in the cooking spotlight and saved the recipe for passover 2011

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

It's quite decadent and amazing.

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I posted a photo of the cake I made for a holiday party with crushed peppermint candy on top.

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over 5 years ago drbabs

Barbara is a trusted source on General Cooking.

OK, i wish I had decided to keep it on the cake pan--when i inverted it onto the cooling rack, it was so soft in the center that it kind of collapsed into the grid. Maybe I didn't let it cool long enough? Anyway, I'll just whip up some cream for serving to hide the broken part. And I got to taste it--amazing.

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over 5 years ago drbabs

Barbara is a trusted source on General Cooking.

I made this today for Passover--I added the zest of an orange and a teaspoon of cardamom powder. The batter tasted amazing--I'm looking forward to having it tonight.

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about 6 years ago Food52

This is from your friendly editors at Food52.

Never knew the dimes trick -- cool!

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about 1 year ago Holly

What is the "dimes trick"?

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9 months ago pcskinner

Holds the parchment paper design cutout down while you sprinkle powdered sugar.