Flourless Chocolate Cake

1088 Ratings
  • 5 272
  • 4 365
  • 3 278
  • 2 133
  • 1 40

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 absolutey irresistible and just the thing to finish a special dinner.

Everyday Food, January/February 2004

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
1 hr 10 mins
Servings:
8
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Ingredients

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.

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  • 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.

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Reviews (57)

1088 Ratings
  • 5 272
  • 4 365
  • 3 278
  • 2 133
  • 1 40
Martha Stewart Member
02/08/2020
It came out perfect!!! Absolutely fantastic!
Martha Stewart Member
03/09/2019
Wonderful, delicious!
Martha Stewart Member
02/13/2019
I made this cake when it originally was published in the Every Day Food Magazinein. It has been a staple in out home ever since.
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Martha Stewart Member
06/20/2018
Made this tonight and since I'm on a ketogenic (low carb/no suger) diet I had to make several adjustments. For the chocolate I substituted Hershey's sugar free morsels. Instead of regular sugar I used 1/4 cup of Monk Fruit. I didn't need more "sugar" as the morsels have sugar alcohols. I did add a few tablespoons of heavy cream and coconut flour for texture. It turned out great! Rich and delicious. Next time I'll add some espresso freeze dried granules and cinnamon. Just tweeks really.
Martha Stewart Member
04/01/2018
Outstanding. This is our family go-to celebration cake. It is straightforward, unfussy, elegant. Use great quality belgian dark chocolate (callenbault) and wait for the applause. Truly, this cake never fails to impress—it is light yet luscious, intense yet delicate. Perfect.
Martha Stewart Member
12/07/2017
I have made this cake several times & will be making it again next weekend! It's easy and always turns out fabulous! I always use fresh eggs, butter and the best chocolate I can find. One time, I was short on chocolate and found some old raspberry flavored chocolate chips in the pantry, so I threw them in.... the cake was still great & had that hint of raspberry flavor.
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Martha Stewart Member
04/16/2017
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!!!
Martha Stewart Member
04/04/2017
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.
Martha Stewart Member
01/15/2016
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.
Martha Stewart Member
10/24/2015
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!
Martha Stewart Member
09/15/2015
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?
Martha Stewart Member
09/15/2015
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!
Martha Stewart Member
06/06/2015
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.
Martha Stewart Member
06/06/2015
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.
Martha Stewart Member
04/05/2015
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!
Martha Stewart Member
04/04/2015
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.
Martha Stewart Member
03/10/2015
Absolutely fantastic cake. I made it with 72 percent cocoa chocolate. All my guests loved it. Instead of serving with whipped cream I put a few fresh raspberries on the side and the taste combination was excellent and it looked really beautiful served with them.
Martha Stewart Member
07/11/2014
The cooking temperature was too low. Needs to be at 350+ to get that crispy crust. Unless you are using a confection oven...
Martha Stewart Member
04/15/2014
Thanks Sarah Carey! Made this recipe for a friend's birthday and she and her kids loved it. It was so easy snd fast to make, that I made it again that afternoon for my family---of course they loved it too.
Martha Stewart Member
08/24/2013
Recipe is not the recipe on the TV show. Instructions are problematic: when you write a recipe your readers rely on you to make the instructions clear enough to avoid mistakes on recipes they've never used before, like saying the chocolate/butter mixture should be at room temperature or lukewarm at the very most
Martha Stewart Member
08/17/2013
Fast, easy, and always a hit! I use semi-sweet chocolate and follow recipe as written without problems. Quite rich, so small pieces are enough.
Martha Stewart Member
06/17/2013
I just made this today, for Father's Day. I am just starting to get into baking, so I'm always a bit apprehensive when trying a new recipe. This was so easy to put together and it came out perfectly. Everyone loved it and went back for seconds! I will definitely be making this again!!!
Martha Stewart Member
04/06/2013
SO easy and delicious! Followed the recipe exactly and it turned out amazing. This is one of the best gluten free desserts I have made that still satisfies that cake texture I miss without the using flour. Will definitely be making this again!
Martha Stewart Member
03/25/2013
Excellant-came out perfect and teasted wonderful...easy as can !
Martha Stewart Member
03/09/2013
After wasting 2 dozens eggs, I had the patience to look through about 20 reviews right here and someone mentioned that this recipe will never work unless the butter and chocolate mixture is cooled to room temp. My 24 yolks CURDLED in the previous 4 attemtps not unlike the omelette recipe :-). To re-iterate, the recipe will work fine if you cool down the chocolate/butter mixture after double boiler. As a side note, I had to downgrade the chocolate from 70% (too intense and bitter) to 45-50% cocoa
Martha Stewart Member
02/27/2013
The cake tasted very good but I wondered if the temperature was correct as it never fully set.
Martha Stewart Member
02/09/2013
Yum! I do not have a springform pan, used a brownie type dish instead, we cut slices from the pan so it worked out fine. For the final step, I took the cooled chocolate mixture and mixed it into the egg whites with the mixer set on fold and it came out perfect both times I have made this. Will make again for company.
Martha Stewart Member
07/29/2012
This recipe was very easy to make! It isn't an expensive recipe to make, as it doesn't require much! I would definitely make this one again, I do plan on playing with the butter to chocolate ratio because I found it to be a bit too rich compared to the crusty exterior! *Tip: Don't be nervous when you see large air bubbles or the cake expanding too much out of the pan, it will sink down into what the picture looks like!*
Martha Stewart Member
05/13/2012
This turned out delicious! I was worried at first because the cake cooked up over the top of the round and did not 'pull away from the sides' like the recipe mentioned, but once it sat and cooled, it sank down into the delicious dense cake I was after. I did a total of 50 minutes baking time. I tempered the eggs, added a little chocolate to the yolks, before mixing them into the chocolate. I served it with a raspberry sauce and it was a HUGE hit! Will make again!
Martha Stewart Member
11/08/2011
Dear noele12, If the chocolate mixture were cold it would be hard and very difficult to whisk egg yolks into. I would recommend 1st, melting the chocolate and butter until warm but not liquid hot for the chocolate; stir more and heat less. 2nd, let this mixture sit while you attend to the whites. Then 3rd, whisk in the yolks just before the whites. I have made this recipe several times in varied climates and never had it fail, though it is in nature not a tall cake. Good luck.
Martha Stewart Member
08/12/2011
This recipe is a faliure. dont attempt it. The recipe needs to be re-written to explain that the chocolate mixture needs to be COLD before you mix the egg yolk! I attempted it twice and wasted alot of money. Very dissappointed!!!
Martha Stewart Member
05/14/2011
Really delicious cake! And one of the few flourless chocolate cake recipes which doesn't include almond meal - perfect for my allergic nephew.
Martha Stewart Member
04/19/2011
Excellent recipe. Just added 1 tsp vanilla to original recipe. I can always trust Martha's recipes to turn out well.
Martha Stewart Member
12/23/2010
Made this cake at least 50 times, Eggs must be cold to get the soft peaks, try adding flavored chips and it was wonderful..Loved the raspberry chocolate chips, trying dark chocolate mint tomorrow. This recipe is a hit for flour lovers.
Martha Stewart Member
07/30/2010
i've made this many times. sometimes it looks exactly like the picture and sometimes it doesn't. always tastes great. except for the time i was in a rush and added the eggs to the chocolate when it was too hot, thus cooking the eggs. not so good. I always serve it with a flavored fresh whipped cream. Raspberry is my fav, but you could go any direction with that.
Martha Stewart Member
04/28/2010
Forgot to add in the inclusion of ingredients I wish to test for this recipe is kahlua/irish cream (Bailey's).
Martha Stewart Member
04/28/2010
I like the simplicity of this cake; however, I think that I will add cointreau/grand marnier,(with orange/lime zest) rum, or lavander to this to see how it comes out. I am not too fond of a lot of white sugar (sugar substitutes. excluding fruit-based/honey-based that I have tried are terrible in taste and in its' composition) but , I guess, it is a necessary component of making desserts.....just wish we didn't need so much of it to bake with.
Martha Stewart Member
04/27/2010
What's the web site for Cook's Illustrated?
Martha Stewart Member
04/27/2010
Have tried two recipes. For a neater looking presentation, no cracks, and foolproof outcome use the recipe from Cook's Illustrated instead. (No messy top. No sugar in the recipe. No guessing - internal temp of 140 is all that's needed.) With a little added coffee or coffee liqueur the chocolate flavor really charges through.
Martha Stewart Member
02/24/2009
This cake turned really well. I used 70% dark chocolate bars to give a deep and rich chocolate flavor. I served it alongside a dollop of amaretto mascarpone cream, which gave a smooth finish. It's easy to make and will impress.
Martha Stewart Member
02/18/2009
This cake is by far one of my all time favorites!
Martha Stewart Member
02/09/2009
This cake was perfect. It looked just like the picture and was really easy to make.
Martha Stewart Member
02/03/2009
I just posted on a flourless chocolate cake. Mine iss very similar, except you don't have to separate the eggs and there is a lovely glaze. Shirley
Martha Stewart Member
09/16/2008
I've made this recipe a few times now and it's always come out perfect and looks exactly like the photo. This time I'm going to sneak in a small amount of cinnamon to see how it is. It looks like a much more involved recipe than it truly is and yes, the previous poster said to let the cake cool completely before removing it from the spring form pan, she's correct. It will crack otherwise. Best, Priscilla Sanctuary Design Portland, Maine
Martha Stewart Member
08/06/2008
I have made this cake many times and it is always yummy and fudgey, although it typically does not look like the photo above. Make sure to leave plenty of time for the cake to cool completely before removing it from the spring form pan. It will break apart otherwise - not pretty!
Martha Stewart Member
07/17/2008
LOVE THIS! I made it with a raspberry sause, amazing. It was wonderful, light, moist and fluffy. the texture it great with the rasberry sauce. My whole office loved it.
Martha Stewart Member
07/10/2008
does the cake really comes out as it looks on the pic?
Martha Stewart Member
04/20/2008
After years of being pretty sick of this dish (very popular in the 80's) I tried it again and we all really enjoyed it and wolfed it down. It was dense but not overly cloying. Made with my teenage son and he has already requested we make it again.
Martha Stewart Member
04/03/2008
Very light cake, easy to make. Comes out perfect every time!
Martha Stewart Member
02/23/2008
Thank you francinedonnely. I thought I was going a little nuts when I would remember an ingredient on the show that then wasn't included in the recipe online.
Martha Stewart Member
02/20/2008
The recipe John followed on the show is at pbs.org. All of the recipes are there as well.
Martha Stewart Member
02/16/2008
I noticed that the recipe on the TV show is different than this one also. I did a search and I think that the flourless chocolate cake on the epicurious website is closer to the one made on the TV show.
Martha Stewart Member
02/14/2008
My sister made this cake from the watching the TV show last weekend. It was delicious! But upon downloading the recipe I find that the TV recipe is COMPLETELY different from this recipe to print. The ingredients, the technique, the oven temp. NOT THE SAME AT ALL!! WHY? This recipe to print is from Everyday Food issue # 9. Can't you print the same as was on TV?
Martha Stewart Member
01/28/2008
THE best chocolate cake recipe I've ever come across, hands down. Serve with real whipped cream, and I guarantee people will freak out. Always the first to go when there is more than one dessert to choose from!
Martha Stewart Member
01/04/2008
Donna S served this at Branson. She cut it in 2 inch wedges and set one on end over-lapping the other. She topped with whipped cream and a strawberry. It was very rich. You do not need a big piece.
Martha Stewart Member
12/23/2007
i've made this numerous times, and it's always been spectacular. the choice of chocolate is very, very important; valrhona is the one i usually use. also, i think that bittersweet works better than semisweet in this particular recipe.
Martha Stewart Member
12/23/2007
i've made this numerous times,
Martha Stewart Member
11/07/2007
I can't wait to try this out if I refine some of the ingredients to the South Beach diet and see if it will work. Details later....
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