“We’ve made dozens of these flourless chocolate cakes and served them to our customers in the store plus we’ve used them in classes. This is the easiest flourless cake in the world. There are two keys to success: really good cocoa and a springform pan with a tight seal. We recommend a silicone springform pan.”–Dennis Weaver
With only four ingredients and three steps, this is an easy flourless cake. And it’s scrumptious—perfect to make for your sweetheart. As with other flourless chocolate cakes, this is dense and chocolaty.
A simple dusting of powdered sugar makes this cake elegant. Drizzle it with raspberry sauce, raspberry chocolate sauce, or chocolate sauce. (A recipe for raspberry sauce follows.) Finally add a scoop of vanilla ice cream or a dollop of whipped cream.
Be sure and use good quality, dark cocoa. We use Ramstadt-Breda Dark Cocoa which has three times the cocoa butter of most national brands. This will not be the same with ordinary cocoa.
8 large eggs
1 cup rich, dark cocoa, Ramstadt-Breda or equal
1/2 cup butter, melted and cooled slightly
1 1/4 cups granulated sugar
Preheat the oven to 325 degrees.
- In your stand-type mixer and with the whip attachment beat the eggs for three minutes at medium speed, until they are bubbly and lighter colored. While the eggs are beating, melt the butter and measure the other ingredients. Measure the cocoa by spooning cocoa into a cup—do not compress the cocoa.
- Add the sugar and cocoa and beat in. While the mixer is running, drizzle in the melted butter. Continue beating until mixed. Scrape the batter into the pan.
- Bake for 30 to 40 minutes or an insta-read thermometer registers 165 to 170 degrees when inserted into the center of the cake. Cool on a wire rack and then place in the refrigerator to chill. The cake will become dense as it cools. Dust with powdered sugar if you desire.
Yield: 12 servings.
How to Make Lingonberry Sauce
We’ve made these cakes often with raspberry sauce and with strawberry sauce. But we love lingonberries and they are a healthy choice. So we decided to make a lingonberry sauce using lingonberry jam.
Lingonberries are grown in cool climates—usually Canada or Scandinavia. Our jam is imported from Denmark. Lingonberries are cousins to cranberries and while they are sweeter than cranberries, there is a touch of that pungent cranberry tone.
3/4 cup lingonberry jam
about 1/4 cup sugar
1/4 cup water
- Place the jam and water in a small saucepan.
- Cook, stirring occasionally, until the jam is completely melted. Sweeten to taste with the sugar while it is still hot. Stir to make sure that the sugar is dissolved. Let cool.
Yield: About 1 1/3 cups of lingonberry sauce.
What You’ll Need
- For the cake, you will need a good quality nine-inch springform pan. We recommend our glass-based springform pans. We have baked this cake many times and have not had a single leak. We cut the cake right on the glass base.
- A good quality cocoa is essential. You want at least 16% cocoa butter. Most store cocoas are 8 to 10%. Ramstadt-Breda cocoa is 24%.
- An insta-read thermometer. The proteins in the eggs will coagulate at 165 degrees and create the structure for the cake.
- Lingonberry jam for the sauce.
Other Recipes to Try