Flourless Chocolate Cake

I have been terribly busy with the end of my semester so I haven’t been cooking or posting as much as usual.  The good news is that I am almost done.  The bad news is that I still have about three weeks left of stress.  So, here is a recipe that I made a while ago but was keeping for a rainy day.

Flourless Chocolate Cake is both incredibly easy and incredibly tasty.  It looks good when guests come over too.  You do need to make it over two days, so you need to plan ahead, but otherwise it is a breeze.

This recipe is  slightly modified from the America’s Test Kitchen actually.  I have made it a couple of times because Alec loves it, and it is often what he suggests for desserts.  Feel free to dress it up with some whip cream or fresh berries.  It is a real treat.


8 eggs

1 pound bitter-sweet chocolate

2 sticks of butter

1/4 cup coffee (I use espresso)


The recipe says to melt the chocolate, butter, and espresso in the microwave until smooth.  I found this to be a terrible method.  I melted it in a double-boiler.  If money weren’t an issue I would do this with really nice chocolate. However, I am not made of money here so I made it with regular old chocolate chips.  It still tastes good.  Let it cool slightly.

Meanwhile whip the eggs in an electric mixer until very light yellow and fluffy.

Mix the eggs into the chocolate–put about 1/3 of the eggs in at each time.

Try not to over mix the cake batter.

Once it is combined, put the chocolate mixture into a greased spring foam pan that has been wrapped in tin foil.

The cake is going to bake at 325 in a water bath.  So put the spring foam pan into a larger pan and pour boiling water around.  I find it easiest to put the pan into the oven before I pour in the water.  The water should come up about an inch and a half around the pan.

Note: you should probably use a bigger pan for the water bath.  I just don’t have one.

If you are using a 8″ pan bake for 22-25.  If you are using a 9″ pan, bake for 18-21 minutes.

Once the cake is done baking, pull it out of the oven and let it cool to room temperature.  Then put it in the fridge and let it cool overnight.

Then you can eat some for breakfast the next day! I am kidding, though I am occasionally known to eat dessert for breakfast.


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