Flourless Chocolate Cake

Flourless Chocolate Cake

  • 8 ounces good quality dark, bittersweet chocolate, chopped (54% cacao or higher)
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 4 eggs
  • 1/4 cup granulated sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla


  • 3 ounces good quality dark, bittersweet chocolate, finely chopped
  • 1/3 cup heavy cream

Adjust the oven rack to the lower middle position and preheat oven to 325 degrees.  Line the bottom of an 8-inch spring form pan with parchment and grease the sides of the pan.  Wrap the bottom and sides of the pan with a sheet of heavy foil (so that the water from the water bath doesn't leak into the pan).  Place the foil-wrapped spring form pan inside a large roasting pan.  Bring a kettle of water to a boil.

Combine the chocolate and butter in a heat-proof bowl.  Set the bowl over a pan of gently simmering water (the bottom of the bowl should not touch the water), stirring occasionally until the chocolate and butter are melted and smooth.  Set aside.

Meanwhile, in the bowl of your stand mixer fitted with the whisk attachment, beat the eggs, sugar, cream and vanilla on medium high speed until foamy, about 5 minutes.

Gently whisk the egg mixture into the chocolate mixture in 3 additions, until well blended.  Pour the batter into the spring form pan.  Set the roasting pan in the oven; pour the boiling water into the roasting pan, taking care not to get it inside the spring form pan; the water should come about halfway up the side of the spring form pan.

Bake for about 22-25 minutes, until the edges are set but the center is a little jiggly.  Lift the spring form pan from its water bath and place on a wire rack to cool for about an hour.  Cover with plastic and refrigerate for 4 hours, or overnight.

To serve, remove the sides of the spring form pan.  Carefully, invert the cake onto a sheet of parchment paper; peel the paper off the bottom of the cake, then set the cake on a serving plate or cake pedestal.

To make the ganache, place the chopped chocolate in a bowl.  Warm the cream over medium-low heat, just until the cream starts to bubble.  Pour the hot cream over the chocolate, and let it stand for 3 minutes.  Whisk the mixture until smooth and shiny, then pour over the cake; you can let it run over the sides if you like, but I spread mine just to the edge of the top.  Return the cake to the fridge to set the ganache, about 30 minutes, before serving.

Drizzle each slice with warm salted caramel sauce, or with some fresh, lightly sweetened whipped cream.

Note: this recipe can easily be doubled for a thicker cake (may require baking a little longer), but it's so rich that if you do double it, you'll want to cut smaller pieces, as a little piece goes a long way!

Recipe from Curly Girl Kitchen.