Fourless Chocolate Cake

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There are many dinners where every one of these plates and bowls are used. Luckily, there are always plenty of friends to pitch in for the clean up!

I host a lot of dinner parties. At least once a week, there are at least four people eating in my kitchen. The reason is simple, I don’t just love to cook. I love to cook for people. The joy of seeing someone really enjoy something I’ve made for them is far more gratifying than any perfectly risen loaf of bread or gooey chocolate chip cookie. Sometimes the dinners are complex, prep heavy affairs that I begin cooking days in advance. Others are simple meals that come together at the last moment from whatever happens to be in the fridge. Some dinner are only a few people, some are huge feasts. No matter the style of dinner party, I love them all!

This flourless chocolate cake can happily exist in any dinner world. It’s gluten free, make ahead, no fancy ingredients, straightforward cooking but it is as rich and decadent as any dessert you can think of. It keeps well for a few days in the fridge so I sometimes will make one on a Thursday or Friday night before I’ve made any plans because I know that some kind of event where it will be eaten is sure to come up! Because this is a serious hit of chocolate and very rich, I like to lighten it up by serving the cake with whipped cream and fresh berries.

Flourless Chocolate Cake

  • Servings: 8-10
  • Print

  • 12 oz bittersweet chocolate
  • 6 oz butter
  • 5 large eggs
  • 1 cup sugar
  • 1 1/2 tsp vanilla
  • Pinch salt
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp water


  1. Preheat oven to 300* F; butter a 9” round pan and line with parchment paper, dust with cocoa powder
  2. Melt chocolate and butter; cool slightly
  3. Beat eggs, sugar, vanilla, salt, and water until very foamy and pale; the mixture will be approximately double in size
  4. Reduce speed and gradually pour in the chocolate and butter mixture; increase speed and beat until well blended; add cocoa powder at low speed and mix until just blended
  5. Bake 40-45 minutes, a toothpick will come out wet with small lumps, do not over bake
  6. Cool in pan 30 minutes; remove cake from the pan and chill at least 6 hours

Optional Glaze:

  • Melt 4 oz bittersweet chocolate and 1 ½ oz butter, stir together, pour over cake and chill until set

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