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Flourless Chocolate Cake

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Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy.

  • Prep:
  • Total Time:
  • Servings: 8
flourless chocolate cake

Photography: William Meppem

Source: Everyday Food, January/February 2004

Ingredients

  • 6 tablespoons unsalted butter, plus more for pan
  • 8 ounces bittersweet or semisweet chocolate, finely chopped
  • 6 large eggs, separating yolks and egg whites
  • 1/2 cup granulated sugar
  • Confectioners' sugar, for dusting
  • Sweetened whipped cream, for serving

Directions

  1. Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.

  2. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.

  3. In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.

  4. Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.

Reviews Add a comment

  • sapricotzinegm
    16 APR, 2017
    Very yummy! Just followed this because I was craving a treat which is not easy on Passover! Easy to make. I didn't have enough chocolate so I subbed 4 TBS baking cocoa powder and it turned out. Also used non-dairy margarine and it did not impact the final product. This would probably be tasty with coconut oil instead of butter and coconut shavings. My only comment is that if you want this to be kosher for Passover, use kosher for Passover powdered sugar. Regular powdered sugar has cornstarch which is not kosher for Passover. Kosher for Passover powdered sugar uses potato starch. Honestly, this has a lot of protein and not that much sugar. Probably healthier than a Clif bar!!!
    Reply
  • debipierremec
    4 APR, 2017
    Amazing cake! Light- almost like a souffle. Easy to make. The high protein, no flour, low sugar will make this cake my new goto easy dessert.
    Reply
  • dandickmeyergm
    15 JAN, 2016
    I really goofed and left half the chocolate on the counter. But the cake worked great without it. It rose perfectly and had a light airy texture and I did not miss the extra chocolate. In fact I think that might have made it too dense and rich. I love my augmented recipe.
    Reply
  • dianeblakegmai
    24 OCT, 2015
    I love this cake! Thanks for the tip on the longer baking time. It was perfection. Does anyone have experience/advice on how to apply this recipe for a much larger cake? Party coming up with 40 + guests!
    Reply
  • margaretjeanada
    15 SEP, 2015
    I just forgot to say that I didn't have a springform pan (hope Martha isn't listening) so I made it in the only available dish: an 8 inch square pyrex casserole type dish... And it still turned out just the way Martha Stewart said it would...So don't be leery of trying it, okay?
    Reply
  • margaretjeanada
    15 SEP, 2015
    I made this first ever flourless cake, for a friend with Celiac's. She loved it! So did I! I used Ghiradelli Bittersweet chocolate, which gave the cake a deep dark chocolate flavor. The cake is scrumptious in texture (soft angelfood-cake texture inside, crispy outside) and easy-peasy to make. Mmmmm-Yum!
    Reply
  • bigskyz
    6 JUN, 2015
    In the event you choose to make this cake, despite my previous warning (ha!) -- two things: (1) you do not need to line your springform pan if it's a no-stick one. (2) Baking temp was not too low for my electric oven - followed instructions exactly, and it did cook thoroughly. I was just very disappointed in the taste. I would look into adding cocoa powder -with adjustments to accommodate the addition.
    Reply
  • bigskyz
    6 JUN, 2015
    The cake looks very attractive when it comes out of the oven, I'll give it that. Sadly, the flavor is so bland and blah - lacks any richness of chocolate. Nearly flavorless. :( Followed instructions to the "t" (experienced baker). I chose this because it was easy and I needed something chocolate in a "pinch" to go with homemade ice cream. I will use a recipe that calls for cocoa powder as well as other ingredients (liquor, coffee, etc) that give it more punch. Do not recommend this recipe.
    Reply
  • jillchristine14
    5 APR, 2015
    I literally JUST made this cake (just took it out of the oven) for Easter dessert tonight. It looks and smells delicious! I followed the recipe exactly - I used semi-sweet chocolate and baked it for 45 minutes. It is currently sitting on a cooling rack and the middle is cracking and dropping just like in the photo. I'll be serving it with French vanilla icecream. Can't wait to eat this with my family later today! Great and easy recipe!
    Reply
  • sbmulqeen
    4 APR, 2015
    I LOVE this recipe. It could not be easier and its a real crowd pleaser. Make sure to use good chocolate as it's the star. I serve with homemade whipped cream and raspberries.
    Reply