Flourless Chocolate Cake



  • 2 ¼ cups (12 ounces) semi-sweet chocolate, chopped
  • 3/4 cup (1 ¼ sticks) unsalted butter, diced
  • 5 large eggs
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • ¼ cup unsweetened cocoa powder, sifted
  • 2 tablespoons water


  • 3 tablespoons unsalted butter, room temperature
  • 4 ounces semi-sweet chocolate, chopped


Preheat oven to 300°F, then grease a 9-inch springform pan and line bottom with parchment paper. Lightly grease parchment paper with butter or non-stick spray.

In a microwave-safe dish, melt semi-sweet chocolate and butter for 2 minutes, stopping every 30 seconds to stir until fully melted. Cool slightly before adding to mixer.

In a large bowl or mixer, mix together eggs, sugar, vanilla, salt, and 2 tablespoons of water. Beat on medium speed until mixture is foamy and slightly pale.

Reduce speed and slowly pour in melted chocolate. Once incorporated, add unsweetened cocoa powder and mix until just blended.

Pour cake batter into pan and bake for 40-45 minutes. Remove from oven and cool on a wire rack.

Run a knife around edges of pan to help release cake from pan. Use a sharp knife to level cake if you don’t want a domed top. Transfer to serving platter and refrigerate for 2 hours (longer if possible).

To glaze cake: melt butter and chocolate in a microwave-safe bowl until smooth. Pour warm glaze over chilled cake and use a flat spatula to evenly spread glaze around edges. Refrigerate for 30 minutes to set.

Bring cake back to room temperature before serving. Use a warm knife to cut slices, cleaning and warming knife between each slice.

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