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World's best flourless chocolate cake

MadMom's picture

A good friend and I had lunch together Tuesday, and for dessert we each ordered a mini serving of the flourless chocolate cake.  This was divine.  The interior tasted something like a cross between fudge and ganache.  Who has a killer recipe that I can try to mimic this?  The bad thing is that it was so rich that the mini serving was really filling.  I figure a wee small pan of this would serve about 8!

Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

TracyK's picture

(post #65817, reply #1 of 42)

Make Li's Warm Soft Chocolate Cakes. They're very nearly flourless (there might be a Tbsp or something). Or the Molten Chocolate Espresso Cakes (from a somewhat recent edition of FC).

ETA: Oops, I think I read you wrong, LOL. You're not looking for the molten kind.

CT poster in bad standing since 2000.

Edited 8/31/2006 5:44 pm ET by TracyK

avak123's picture

(post #65817, reply #2 of 42)

I love this one!


Flourless Chocolate Cake



7 oz 
Extra-bittersweet chocolate

(do not use baking chocolate)

14 Tbs 
Unsalted butter - (1 3/4 sticks)

large Eggs, separated

1 Tbs 
Vanilla extract

3/4 cup 

1 pinch 

2 Tbs 
Unsweetened dark cocoa powder


Preheat the oven to 350 degrees. Grease a 10-inch springform pan. In the top of the double boiler over simmering water, combine the chocolate and butter. Heat until melted and smooth. Transfer to a medium-size bowl and whisk in the egg yolks and vanilla. Sift in the sugar, salt, and cocoa while continuing to whisk. With a mixer, whip the egg whites to soft peaks. Fold one third of them into the chocolate mixture. Repeat with the remaining whites, then pour the mixture into the prepared pan. Place on the lower rack of the oven and bake for 25 minutes. Remove to a cake rack and immediately loosen the springform collar (sides). Slip a plate inside the collar on top of the cake and push down slightly to push the air from the cake. Remove the plate and springform collar, and allow the cake to cool before serving. This recipe yields 8 servings. 


Servings: 8


 Recipe Source

Author: David Rosengarten


Rhea's picture

(post #65817, reply #3 of 42)

If my memory is still working( and it may NOT be..LOL) I have made one from Nick Malgieri's book "chocolate" and it was yummmmmmmmmmmmy....:)...Maida H. has one that is very good too! This is Nick's recipe and it is decadent...!!!

8 tbsp. (1 stick) unsalted butter (room temperature)
3/4 cup sugar
7 large eggs, separated
8 ounces semisweet chocolate, melted and cooled
Pinch salt

1/4 cup seedless raspberry preserves
1 cup whipping cream
3 tbsp. sugar
One 9-inch springform pan, buttered; line bottom with a disk of parchment or wax paper.

1. Set rack at middle level of oven; preheat to 350°F.

2. Beat butter and sugar until light, with a hand mixer at medium speed, or in a heavy-duty mixer using paddle attachment, about 3 to 5 minutes.

3. Add yolks one at a time, beating until smooth after each addition. Beat in chocolate.

4. In a clean, dry bowl, beat egg whites with salt until soft peaks form. Stir about a third of whites into batter, then, using a rubber spatula, gently fold in remaining whites.

5. Pour batter into prepared pan; smooth to make the top even. Bake about 40 minutes, until well risen and center is firm and elastic to a fingertip.

6. Cool cake in pan for 5 minutes; invert onto a rack to cool completely. Slide cake onto a platter.

7. To finish, place preserves in a small pan and stir over low heat to melt. Pour preserves into center of cake. Cool to room temperature.

8. Whip cream with sugar until soft peaks form. Spread over top of cake, covering preserves, shortly before serving.

Serving: Cut into 10 or 12 wedges. Serve with fresh fruit or berries on the side, if desired.

Storage: To make cake ahead, cool and double-wrap in plastic wrap. Store in refrigerator several days or in freezer several months. Bring cake to room temperature before finishing (can be done shortly before serving). Pour preserves over; leave at room temperature. Whip cream and refrigerate. Spread whipped cream on cake shortly before serving.


 a wise woman once said you have to kiss alot of frogs before you find your prince.. my lips are sore...p.s. but I finally found one!!!

Edited 8/31/2006 7:20 pm ET by Rhea

I can't even afford the lifestyle I don't want...

CHandGreeson's picture

(post #65817, reply #4 of 42)

I like the one from RLB's Cake Bible - it's delicious and dense. If CookiMonster doesn't post it, I've got it somewhere...

transona5's picture

(post #65817, reply #8 of 42)

It's in T&T. Message 1413.2

It's my favorite, too - just don't eat it too late at night!



avak123's picture

(post #65817, reply #5 of 42)

I almost forgot about this one. Also flourless, it is chocolate and vanilla, and VERY rich. Easy and addictive!

Flourless Chocolate & Vanilla Marble Cake
Yields one 9 1/2-inch cake; serves sixteen.

This dense, luscious cake has a texture a little like fudge and a little like cheesecake. A small slice goes a long way.

For the vanilla batter:
8 ounces cream cheese, softened to room temperature
2/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract

For the chocolate batter:
10 ounces bittersweet chocolate, finely chopped
5 ounces (10 tablespoons) unsalted butter, cut into 6 pieces
3 large eggs
1/3 cup granulated sugar
1 tablespoon dark rum or espresso
1 teaspoon pure vanilla extract
Pinch table salt

Cocoa powder for dusting

Position an oven rack in the middle of the oven and heat the oven to 300°F. Lightly grease a 9x2-inch round cake pan and line the bottom with parchment.

Make the vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.

Make the chocolate batter: In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. With a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 minutes. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.

Combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they’re mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.
Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes; don’t overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cool on a rack until just slightly warm, about 1 1/2 hours. Loosen the cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board. Remove the pan and carefully peel off the parchment. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight, or freeze.
Abigail Johnson Dodge, FC #54

sanderson's picture

(post #65817, reply #9 of 42)

If you did this as individual cakes you could put a dollop of the vanilla in the middle of the chocolate and pull it once with a knife, making a heart...let's see if I can hold the thought until February and I need a valentine's day treat!

chiquiNO's picture

(post #65817, reply #10 of 42)

Here's Robyn's...I just LOVE it!!


Flourless Choc Truffle Cake



1 lb. Butter

1 cup dark brown sugar

1 cup strong coffee

1 lb. Semi-sweet Good Quality Choc chips


Melt and cool; pour over:


8 eggs, well beaten. 


Line a spring form pan with foil.  Bake in a water bath.  350* 1 hour.


Cool completely.  Chill for at least 6 hours to overnight.   Top with ganache.( You can stripe with white chocolate and make a web pattern if desired.  Whip extra ganache and make rosettes on each slice.)


To make perfect slices: Freeze for 3 hours and cut with a chef's knife dipped in hot water.  Return to refrigerator.  To serve:  Place a slice over drizzles of Raspberry Coulis.


Serves 12-16


Chiqui from way down yonder in New Orleans

Edited 9/1/2006 11:49 am by chiquiNO


schnitzel's picture

(post #65817, reply #11 of 42)

Oh, I have a picture of that one!

Princessx_Flourless_Chocolate_Cake.jpg38.7 KB
chiquiNO's picture

(post #65817, reply #12 of 42)

That's IT!!!!  SO good, so beautiful!!

Chiqui from way down yonder in New Orleans


avak123's picture

(post #65817, reply #14 of 42)

Great idea! The cake is really yummy.

CHandGreeson's picture

(post #65817, reply #6 of 42)

I made this for Christmas dinner last year. I love the idea of individual-size portions...maybe I'll have to invest in tiny springforms?

Chocolate Oblivion Truffle Torte
Very easy, great for special occasions as it must be made ahead of time!

Serves 16

8-inch springform pan, buttered and lined with parchment or wax paper that has been buttered; wrap the outside of the pan with heavy-duty foil.
Roasting pan or 10” pan for water bath.

Preheat oven to 425

All ingredients at room temperature.

5 1/3 (3-oz) very-best bittersweet chocolate bars (1 lb)
1 cup unsalted butter
6 large eggs

In a large metal bowl set over a pan of hot, not simmering, water, combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted.

In a large bowl set over a pan of simmering water heat the eggs, stirring constantly to prevent curdling, until just warm to the touch. Remove from heat and beat, using the whisk beater, until triple in volume and soft peaks form when the beater is raised, about 5 minutes.

Using a large wire whisk or rubber spatula, fold ½ the eggs into the chocolate mixture until almost incorporated. Fold in the remaining eggs until just blended and no streaks remain. Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated. Scrape into the prepared pan and smooth with the spatula. Set the pan in the larger pan and surround it with 1 inch very hot water. Bake 5 minutes. Cover loosely with a piece of buttered foil and bake 10 minutes. (The cake will look soft, but this is as it should be.)

Let the cake cook on a rack 45 minutes. Cover with plastic wrap and refrigerate until very firm, about 3 hours.

To un-mold:

Have ready a serving plate and a flat plate at least 8 inches in diameter, covered with plastic wrap. Wipe the sides of the springform pan with a hot, damp towel.

Run a thin metal spatula around the sides of the cake and release the sides of the springform pan. Place the plastic-wrapped plate on top and invert. Wipe the bottom of the pan with a hot, damp towel. Remove the bottom of the pan and the parchment. Re-invert onto the serving plate.

CookiM0nster's picture

(post #65817, reply #7 of 42)

Yup, that's my favorite.

wonka's picture

(post #65817, reply #13 of 42) has a recipe for Flourless Chocolate Espresso Cake with Raspberry Sauce that is very good. I made this as a birthday cake for a friend and came home without leftovers.

Gloriana's picture

(post #65817, reply #15 of 42)

Here's a fast & easy one that's rich and satisfying. The middle is crumbly and "wet" so the cake always looks as if you're a perfect baker!! (which we all know you are)
(Best in a non-stick 9 inch springform cake pan)
7 oz. best quality plain chocolate, broken into pieces
1 1/2 sticks unsalted butter, cut into pieces
5 extra large eggs, separated
2/3 cups sugar
To Serve:
fresh rapsberries (optional)
cream (heavy, sour, or creme fraiche)
Put chocolate and butter in a bowl and microwave on Medium x 1 min. Stir and repeat tll chocolate has almost completely melted --stop just short and let the rest melt from residual heat. Set aside.
Put egg yolks and all but 2 tbs. of the sugar in a large bowl. Beat on high till pale and fluffy, about 5 min. Set aside
Put egg whites in another bowl and beat on high until firm. Add the remaining 2 tbs. sugar and continue beating till stiff peaks form. Set aside.
Stir chocolate mixture into egg yolk mixture and blend well. Add a third of the beaten egg whites and mix well, till no white streaks. Carefully FOLD in remaining whites, until no white streaks. Pour into cake pan and set on a baking sheet (in case of drips).
Bake at 350F until crisp around the edges, but still jiggly and almost raw looking in the middle, 20-30 min. Let cool slightly, then run knife around inside edge of pan to loosen and remove outer ring. Serve at room temp. with raspberries, if using, and any kind of cream.

MadMom's picture

(post #65817, reply #16 of 42)

Thanks!  I might try several recipes, taking them down a notch (maybe divided by thirds or fourths or whatever) to see what is most like the one we had...IF I can ever find my mini pans, that is.  BTW, still haven't found the sourdough bread machine book, but don't give up.

Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Gloriana's picture

(post #65817, reply #17 of 42)

When you find one that Madmom's well, be sure to let us know about it. Love these "cakes", but agree that sometimes they can be a leeetle too rich (OMG never thought I'd EVER say that!!!) Re: the s/d book, please don't stress over it. If you find it great, but please don't go to a lot of bother. Just the fact that you offered is soo very much appreciated. Hope you Enjoy the weekend.

Gretchen's picture

(post #65817, reply #18 of 42)

I thought I had posted mine here a long time ago but can't find it of course. I'll stack it up against ANY.  What's not to like about a pound of chocolate, a pound of butter and a pound of eggs.  I'll find it shortly and post.


MadMom's picture

(post #65817, reply #20 of 42)

Please do...I'm hoping to share the "perfect" recipe with a friend who loves the flourless chocolate cake at a local restaurant. 

Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Gretchen's picture

(post #65817, reply #24 of 42)

Here it is.   I guarantee you it does not lack for richness!!  Serve it by the sliver. 

Chocolate Mousse Cake

1C sugar
2C butter
1C water
1tsp. instant coffee
16 oz. semi sweet chocolate
8 eggs, beaten
1/2C chilled whipping cream

Heat oven to 350*.  Grease a spring form pan, 9"X3". If pan is not very tight, line with foil and grease the foil.

Heat sugar, butter, water, covvedd, and chocolate in a saucepan over low heat, stirring constantly until melted and smooth.  Remove from heat. Stir in beaten eggs. Pour into pan.

Bake 45-50 minutes until a wooden pick inserted in the middle comes out clean.  Cool completely. Remove side of pan, cover with plastic wrap and refrigerate 4-24 hours.  Put whipped cream on top for serving.

Syb's picture

(post #65817, reply #25 of 42)

This is the same recipe as the one I got from one of our favorite restaurants.  It's the one I always try to find one better than.  I haven't so far.

My recipe designates 1 cup brewed coffee.  That's essentially the same as your cup of water and powdered coffee.  The main difference is that mine is made in two 9-inch pans and baked at 250 until barely set, which for me has been about an hour.  I think I'll try your thicker cake next time.

Gretchen's picture

(post #65817, reply #26 of 42)

It is still not very thick--maybe an inch and a half, as I recall.


Syb's picture

(post #65817, reply #27 of 42)

That figures.  Mine's half that.  I probably tend to overbake it a little, so I'm thinking the thicker one might be good to try, although the thinner version would be easier to cut into reasonably small pieces.

MadMom's picture

(post #65817, reply #28 of 42)

Looks like the recipes can be divided into those which use coffee and those which don't.  I've got plenty of chocolate (never too much, you know!) so might try both types as soon as I find the blasted mini spring form pans.

Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Gretchen's picture

(post #65817, reply #29 of 42)

Too bad we're not closer. I have some. And I think I may even have some extras in my "gift" closet. I'll take a look tonight.


MadMom's picture

(post #65817, reply #31 of 42)

The problem is that I know I have some...they're in a box somewhere here.  If my island ever arrives (delayed again) I'll finally get the boxes unpacked and hopefully find all the things I'm missing.

Thanks for offering, though.  We should have a mini NC fest sometime; I think we're getting enough people here to qualify!

Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!
avak123's picture

(post #65817, reply #30 of 42)

Also, it depends on if you prefer semi sweet or bittersweet. Personally,  I am a bittersweet girl!

Adele's picture

(post #65817, reply #33 of 42)

8 eggs!  I'm making this tomorrow.   My freezer is almost empty of brownies, I'm doing my darndest this weekend to make it right again.  Have Chipotle brownies cooling right now. 

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Jean's picture

(post #65817, reply #38 of 42)

Did you use Emeril's Chipotle brownie recipe?  Were they good?
Do you have a brownie recipe using fresh ginger or ginger juice? Saw a glimpse of that type on food TV last night, but no recipe.

My mother's menu consisted of two choices: Take it or leave it.

- Buddy Hackett

A  clear conscience is usually the sign of a bad memory.
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Adele's picture

(post #65817, reply #39 of 42)

I didn't use Emeril's recipe, but the one in Brownies to Die For.  It's a very intriguing flavor, can't wait until I just grab one from the freezer forgetting there's chipoltle in them.  The butter sort of separated a bit and they were really thin.  I kept looking at the amounts and knew they would be little, will double the recipe the next time.

I looked through the brownie book and can't tell by the Index as it isn't ingredient oriented, it's by the name of the brownie and it's hard to say what's in them by the name.  If you find a ginger one though, I'd be happy to try it.  Wonder if I could sneak in some lemon.   

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!