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Flourless Chocolate Cake

Recipe photo courtesy of William Meppem

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

Source: Everyday Food, January/February 2004
Total Time Prep Servings



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How would you rate this recipe?
  • saddlesnspots
    7 DEC, 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.
  • 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!!!
  • 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!
    • mini2maxi
      9 APR, 2017
      Make individually. Some cakes can't be made larger? Try it out and double the recipe
  • 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.
  • 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.
  • 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?
  • 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!
  • 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.
  • 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.
  • Chef Johnnie
    11 JUL, 2014
    The cooking temperature was too low. Needs to be at 350+ to get that crispy crust. Unless you are using a confection oven...
    • roxanne garcia
      25 MAY, 2015
      thank you so much for this tip! i just made it and followed the instructions carefully but i did not get the crispy crust :/ it seems i needed to raise the temperature, like you mentioned. i also mixed the yolks into the chocolate before the chocolate had cooled. i am finding that this was a mistake. how unfortunate! it's very tasty, but i love having good presentation so i was upset about the crust not being as beautiful as the one on the show.
    • spelmanccmg
      1 APR, 2015
      Update: the cake was a PITA to cut as it kept sticking to the knife despite dipping it in hot water after every slice. However, it tasted awesome. Friends were very appreciative of the fact that it was gluten-free. I got lots of requests for the recipe.
    • spelmanccmg
      1 APR, 2015
      I just baked this cake for the first time. After 50 minutes at 275 F it was still liquid. I had to add another 15 minutes. It now looks like what Sarah produced in the video. We shall see what happens tomorrow when I bring it to a party! Perhaps Sarah has a convection oven. I have just a regular electric oven.

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