Flourless Chocolate Cake

by Katie on February 18, 2015

Flourless Chocolate Cake – it doesn’t get much better for the chocolate lover!  It’s my go-to dessert when we go to a nice restaurant and they have it…I just love it. But it’s not something I make very often at home.

I’ve always felt like it was a grand dessert that took a lot of time – and I save time intensive desserts for my business.  When I bake for us it better be easy or it isn’t happening. And then there’s the fact that it’s not the healthiest so making it all the time could and would get ugly fast.

I wanted to make it for Valentine’s day weekend and I didn’t get around to it. I made cupcakes galore for my cake business and after that I just didn’t feel like baking for us. Monday we got hit hard with snow and I was in the house all day and it just so happened to be a big day for my husband. It was his first day in his new job (same place – just a new job)…so I surprised him with this cake since he loves it as much as I do!

It was long haul and we had been waiting 3 months to find out and he had around 8 or 10 interviews so I would say he earned 10 of these cakes – I’m super proud of him and excited for him. And I just know for a fact he will kill me when he reads that I wrote this about him, but I’m not scared of him. ;)

Whether you are celebrating something or just want something new to make for dessert – try this cake! I promise that it is SO easy to make. It’s much easier than I remembered and hardly took any time at all to whip up a gourmet dessert. Serve with a little fresh whipped cream and a few berries and you will have a dessert to impress.

flourless chocolate cake

Flourless Chocolate Cake

Yield: 8 servings


  • Cake
  • 1 cup semisweet or bittersweet chocolate chips
  • 1/2 cup (8 tablespoons) unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon espresso powder, optional
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred
  • Glaze
  • 1 cup bittersweet or semi-sweet chocolate chips
  • 1/2 cup of heavy cream


  1. Preheat oven to 375. Lightly grease an 8 inch round cake pan. Line the pan with parchment paper and lightly grease.
  2. To make the cake: Put the butter and the chocolate in a microwave safe bowl. Microwave at 50% power until melted. Stir well. Stir in the sugar, salt, vanilla and espresso powder. Add in the eggs, beating briefly until smooth. Finally add in the cocoa powder and mix just enough to combine.
  3. Spoon the batter into the pan. Bake at 375 for about 25 minutes - the top should have a slight crust. Remove it from the oven and let it sit for 5 minutes. Run a knife around the edges and turn it onto a plate.
  4. To make the glaze: Combine the heavy cream and chocolate chips in a microwave safe bowl. Heat on 50% power until the cream is very warm. Stir until the chips melt (pop it back in the microwave if you need to). Spread over the cake. Let sit for a few hours before eating. I like to keep mine in the refrigerator and serve chilled. Serve with whipped cream.

Recipe credit: King Arthur Flour

{ 4 comments… read them below or add one }

Cherie February 18, 2015 at 9:00 pm

Awwww….WAY TO GO….Daniel!!!!

CONGRATS….and…ummmmmm…..you NEED to share a piece of that cake
with ME!!!


Katie February 19, 2015 at 9:43 am

I know…it’s a big deal! So proud of him. ;)

Too late, Cherie…it’s gone. He dug right in!! LOL!
Katie recently posted…Flourless Chocolate CakeMy Profile


Daniel February 19, 2015 at 8:41 am

You never have to be scared of me when you make cakes like that! WOW YUM!


Katie February 19, 2015 at 9:43 am

Haha…I’m pretty sure cake or not, I don’t need to be scared. ;)
Katie recently posted…Flourless Chocolate CakeMy Profile


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