Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Flourless Chocolate Cake 3.6 (1,086) 52 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 28, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 10 mins Servings: 8 Decadent and delicious, chocolate lovers will adore this four-ingredient dessert. The edges and top of our flourless chocolate cake develop a delicately crisp crust, while the center remains moist and fudgy. It's the last course you didn't know your dinner party menu was missing. 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 ½ cup granulated sugar Confectioners' sugar, for dusting Sweetened whipped cream, for serving Directions 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. 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. 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. 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. William Meppem Rate it Print