Flourless Chocolate Cake


by: Cali Chef

A flourless cake is essentially a mousse thats baked and, like a soufflé, allowed to fall in on itself after baking. Virtually all flourless cakes are made with chocolate, because the chocolate functions somewhat like flour and allows the cake to hold its shape. And like a chocolate mousse, air is incorporated by beating egg yolks with sugar; and beating the egg whites separately. Don't worry if the cake cracks — it should - or if its a little runny in the center. This recipe calls for frosting the cake with whipped ganache, but the cake is rich enough that a sprinkling of confectioners' sugar is enough. Flourless chocolate cake is also great glazed with hot ganache or with chocolate glaze. Makes 1 round layer cake (9 by 1 inch), or 1 round layer cake (8 by 1 1/2 inches).


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serves: 1

Butter and flour for the pan

1/2 cup almond flour (or 2/3 cup blanched almonds)

10 tablespoons butter

3 ounces bittersweet chocolate (chopped)

5 egg yolks

14 tablespoons sugar

4 egg whites

pinch of cream of tartar (unless using a copper bowl)

2 tablespoons Cognac (optional)

Nutrition Facts
Flourless Chocolate Cake

Servings Per Recipe: 1

Amount per Serving

Calories: 2824

  • Total Fat: 191.3 g
  •     Saturated Fat: 100.4 g
  •     Trans Fat: 4.7 g
  • Cholesterol: 1229.7 mg
  • Sodium: 1296.9 mg
  • Total Carbs: 242.2 g
  •     Dietary Fiber: 10.5 g
  •     Sugars: 223.2 g
  • Protein: 42.5 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Brush the inside of a springform pan liberally with room-temperature butter. Put flour in the pan and rotate it to coat the sides. Tap the pan against the work surface to loosen any excess flour.

2.  Combine the egg yolks in a bowl with 1/4 cup of the sugar. Beat for about 8 minutes, or until the mixture is pale yellow and fluffy.

3.  Place a bowl with the chopped chocolate and butter over a pan of simmering water. When the mixture has almost completely melted, take the bowl off the heat and continue to stir until smooth.

4.  Fold the egg yolk mixture into the chocolate mixture with a rubber spatula.

5.  Beat the egg whites with the cream of tartar (if using) to soft peaks, then add the sugar and beat to medium peaks.

6.  Fold Cognac (if using) into the chocolate mixture; fold in the almond flour.

7.  Stir one-fourth ofthe egg whites into the chocolate mixture to lighten it, then fold in the rest of the egg whites. Fold just long enough to make the mixture homogeneous.

8.  Transfer the mixture to the cake pan.

9.  Bake until a knife comes out with crumbs attached to it - not until it is completely dry.

10.  Frost the cake with chocolate buttercream, if you like.

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