This fabulous flourless cake is easy to make. And it is so good—moist, dense, and fudgy.
For a nice presentation, make it in a springform pan. Be sure to use the very best intense chocolate. The recipe calls for bittersweet chocolate but you can substitute a quality semi-sweet chocolate.
Enjoy this decadent flourless cake recipe.
Warning: This is an intensely chocolate cake. If you are not a certified chocoholic, eat this cake with a scoop of ice cream or a little whipped cream.
1 cup butter
15 ounces bittersweet chocolate wafers (about three cups—you may substitute good quality semisweet chocolate wafers or chips)
5 large eggs
1 teaspoon vanilla extract
1 1/3 cup powdered sugar
2 tablespoons cornstarch
Preheat oven to 350 degrees.
- Melt the butter and chocolate in the microwave, stopping to stir several times.
- Whip the eggs until light and fluffy, about three minutes at medium speed. Add the vanilla, powdered sugar and cornstarch and continue beating until smooth. Fold the melted chocolate into the egg mixture.
- Grease a 9-inch springform pan. Pour the batter into the prepared pan. Bake for 35 to 40 minutes or until the center of the cake is firm to the touch.
- Set the pan on a wire rack to cool. Let cool for five minutes before gently loosening and removing the ring. Let cool completely before serving. Garnish with whipped cream or sift powdered sugar over the cooled cake.