Flourless Chocolate Cake Recipe

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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 1 hr 10 mins Servings: 8 flourless chocolate cake

Ingredients Ingredient Checklist 6 tablespoons unsalted butter, plus more for pan 8 ounces bittersweet or semisweet chocolate, finely chopped 6 large eggs, separating yolks and egg whites 1/2 cup granulated sugar Confectioners’ sugar, for dusting Sweetened whipped cream, for serving

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 1 hr 10 mins Servings: 8 flourless chocolate cake

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 1 hr 10 mins Servings: 8

Recipe Summary

prep: 20 mins total: 1 hr 10 mins

Servings: 8

prep: 20 mins

total: 1 hr 10 mins

prep:

20 mins

total:

1 hr 10 mins

Servings: 8

8

flourless chocolate cake

flourless chocolate cake

Ingredients

Ingredients

• 6 tablespoons unsalted butter, plus more for pan 8 ounces bittersweet or semisweet chocolate, finely chopped 6 large eggs, separating yolks and egg whites 1/2 cup granulated sugar Confectioners’ sugar, for dusting Sweetened whipped cream, for serving

Directions

Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.

Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.

In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.

Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners’ sugar. Serve with whipped cream, if desired.

Reviews (57)

 Add Rating & Review     1088 Ratings   5 star values:        272    4 star values:        365    3 star values:        278    2 star values:        133    1 star values:        40        

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Reviews (57)

Add Rating & Review     1088 Ratings   5 star values:        272    4 star values:        365    3 star values:        278    2 star values:        133    1 star values:        40       

Add Rating & Review

1088 Ratings 5 star values: 272 4 star values: 365 3 star values: 278 2 star values: 133 1 star values: 40

1088 Ratings 5 star values: 272 4 star values: 365 3 star values: 278 2 star values: 133 1 star values: 40

1088 Ratings 5 star values: 272 4 star values: 365 3 star values: 278 2 star values: 133 1 star values: 40

• 5 star values: 272 4 star values: 365 3 star values: 278 2 star values: 133 1 star values: 40

  Martha Stewart Member     Rating: 5.0 stars       02/08/2020   It came out perfect!!! Absolutely fantastic!  
  
  Martha Stewart Member     Rating: 5 stars       03/09/2019   Wonderful, delicious!  
  
  Martha Stewart Member     Rating: 5 stars       02/13/2019   I made this cake when it originally was published in the Every Day Food Magazinein. It has been a staple in out home ever since.  
  
  Martha Stewart Member     Rating: 4 stars       06/20/2018   Made this tonight and since I'm on a ketogenic (low carb/no suger) diet I had to make several adjustments. For the chocolate I substituted Hershey's sugar free morsels. Instead of regular sugar I used 1/4 cup of Monk Fruit. I didn't need more "sugar" as the morsels have sugar alcohols. I did add a few tablespoons of heavy cream and coconut flour for texture. It turned out great! Rich and delicious. Next time I'll add some espresso freeze dried granules and cinnamon. Just tweeks really.  
  
  Martha Stewart Member     Rating: 5 stars       04/01/2018   Outstanding. This is our family go-to celebration cake. It is straightforward, unfussy, elegant. Use great quality belgian dark chocolate (callenbault) and wait for the applause. Truly, this cake never fails to impress—it is light yet luscious, intense yet delicate. Perfect.  
  
  Martha Stewart Member     Rating: 5 stars       12/07/2017   I have made this cake several times & will be making it again next weekend! It's easy and always turns out fabulous! I always use fresh eggs, butter and the best chocolate I can find. One time, I was short on chocolate and found some old raspberry flavored chocolate chips in the pantry, so I threw them in.... the cake was still great & had that hint of raspberry flavor.  
  
  Martha Stewart Member     Rating: 5 stars       04/16/2017   Very yummy! Just followed this because I was craving a treat which is not easy on Passover! Easy to make. I didn't have enough chocolate so I subbed 4 TBS baking cocoa powder and it turned out. Also used non-dairy margarine and it did not impact the final product. This would probably be tasty with coconut oil instead of butter and coconut shavings. My only comment is that if you want this to be kosher for Passover, use kosher for Passover powdered sugar. Regular powdered sugar has cornstarch which is not kosher for Passover. Kosher for Passover powdered sugar uses potato starch. Honestly, this has a lot of protein and not that much sugar. Probably healthier than a Clif bar!!!  
  
  Martha Stewart Member     Rating: 5 stars       04/04/2017   Amazing cake! Light- almost like a souffle. Easy to make. The high protein, no flour, low sugar will make this cake my new goto easy dessert.  
  
  Martha Stewart Member     Rating: Unrated       01/15/2016   I really goofed and left half the chocolate on the counter. But the cake worked great without it. It rose perfectly and had a light airy texture and I did not miss the extra chocolate. In fact I think that might have made it too dense and rich. I love my augmented recipe.  
  
  Martha Stewart Member     Rating: Unrated       10/24/2015   I love this cake! Thanks for the tip on the longer baking time. It was perfection. Does anyone have experience/advice on how to apply this recipe for a much larger cake? Party coming up with 40 + guests!  
  
  Martha Stewart Member     Rating: 5 stars       09/15/2015   I just forgot to say that I didn't have a springform pan (hope Martha isn't listening) so I made it in the only available dish: an 8 inch square pyrex casserole type dish... And it still turned out just the way Martha Stewart said it would...So don't be leery of trying it, okay?  
  
  Martha Stewart Member     Rating: 5 stars       09/15/2015   I made this first ever flourless cake, for a friend with Celiac's. She loved it! So did I! I used Ghiradelli Bittersweet chocolate, which gave the cake a deep dark chocolate flavor. The cake is scrumptious in texture (soft angelfood-cake texture inside, crispy outside) and easy-peasy to make. Mmmmm-Yum!  
  
  Martha Stewart Member     Rating: 1 stars       06/06/2015   In the event you choose to make this cake, despite my previous warning (ha!) -- two things: (1) you do not need to line your springform pan if it's a no-stick one. (2) Baking temp was not too low for my electric oven - followed instructions exactly, and it did cook thoroughly. I was just very disappointed in the taste. I would look into adding cocoa powder -with adjustments to accommodate the addition.  
  
  Martha Stewart Member     Rating: 1 stars       06/06/2015   The cake looks very attractive when it comes out of the oven, I'll give it that. Sadly, the flavor is so bland and blah - lacks any richness of chocolate. Nearly flavorless. :( Followed instructions to the "t" (experienced baker). I chose this because it was easy and I needed something chocolate in a "pinch" to go with homemade ice cream. I will use a recipe that calls for cocoa powder as well as other ingredients (liquor, coffee, etc) that give it more punch. Do not recommend this recipe.  
  
  Martha Stewart Member     Rating: 5 stars       04/05/2015   I literally JUST made this cake (just took it out of the oven) for Easter dessert tonight. It looks and smells delicious! I followed the recipe exactly - I used semi-sweet chocolate and baked it for 45 minutes. It is currently sitting on a cooling rack and the middle is cracking and dropping just like in the photo. I'll be serving it with French vanilla icecream. Can't wait to eat this with my family later today! Great and easy recipe!  
  
  Martha Stewart Member     Rating: 5 stars       04/04/2015   I LOVE this recipe. It could not be easier and its a real crowd pleaser. Make sure to use good chocolate as it's the star. I serve with homemade whipped cream and raspberries.  
  
  Martha Stewart Member     Rating: 4 stars       03/10/2015   Absolutely fantastic cake. I made it with 72 percent cocoa chocolate. All my guests loved it. Instead of serving with whipped cream I put a few fresh raspberries on the side and the taste combination was excellent and it looked really beautiful served with them.  
  
  Martha Stewart Member     Rating: Unrated       07/11/2014   The cooking temperature was too low. Needs to be at 350+ to get that crispy crust. Unless you are using a confection oven...  
  
  Martha Stewart Member     Rating: 5 stars       04/15/2014   Thanks Sarah Carey! Made this recipe for a friend's birthday and she and her kids loved it. It was so easy snd fast to make, that I made it again that afternoon for my family---of course they loved it too.  
  
  Martha Stewart Member     Rating: 2 stars       08/24/2013   Recipe is not the recipe on the TV show. Instructions are problematic: when you write a recipe your readers rely on you to make the instructions clear enough to avoid mistakes on recipes they've never used before, like saying the chocolate/butter mixture should be at room temperature or lukewarm at the very most  
  
  Martha Stewart Member     Rating: Unrated       08/17/2013   Fast, easy, and always a hit! I use semi-sweet chocolate and follow recipe as written without problems. Quite rich, so small pieces are enough.  
  
  Martha Stewart Member     Rating: Unrated       06/17/2013   I just made this today, for Father's Day. I am just starting to get into baking, so I'm always a bit apprehensive when trying a new recipe. This was so easy to put together and it came out perfectly. Everyone loved it and went back for seconds! I will definitely be making this again!!!  
  
  Martha Stewart Member     Rating: Unrated       04/06/2013   SO easy and delicious! Followed the recipe exactly and it turned out amazing. This is one of the best gluten free desserts I have made that still satisfies that cake texture I miss without the using flour. Will definitely be making this again!  
  
  Martha Stewart Member     Rating: Unrated       03/25/2013   Excellant-came out perfect and teasted wonderful...easy as can !  
  
  Martha Stewart Member     Rating: Unrated       03/09/2013   After wasting 2 dozens eggs, I had the patience to look through about 20 reviews right here and someone mentioned that this recipe will never work unless the butter and chocolate mixture is cooled to room temp. My 24 yolks CURDLED in the previous 4 attemtps not unlike the omelette recipe :-). To re-iterate, the recipe will work fine if you cool down the chocolate/butter mixture after double boiler. As a side note, I had to downgrade the chocolate from 70% (too intense and bitter) to 45-50% cocoa  
  
  Martha Stewart Member     Rating: Unrated       02/27/2013   The cake tasted very good but I wondered if the temperature was correct as it never fully set.  
  
  Martha Stewart Member     Rating: Unrated       02/09/2013   Yum! I do not have a springform pan, used a brownie type dish instead, we cut slices from the pan so it worked out fine. For the final step, I took the cooled chocolate mixture and mixed it into the egg whites with the mixer set on fold and it came out perfect both times I have made this. Will make again for company.  
  
  Martha Stewart Member     Rating: Unrated       07/29/2012   This recipe was very easy to make! It isn't an expensive recipe to make, as it doesn't require much! I would definitely make this one again, I do plan on playing with the butter to chocolate ratio because I found it to be a bit too rich compared to the crusty exterior! *Tip: Don't be nervous when you see large air bubbles or the cake expanding too much out of the pan, it will sink down into what the picture looks like!*  
  
  Martha Stewart Member     Rating: Unrated       05/13/2012   This turned out delicious! I was worried at first because the cake cooked up over the top of the round and did not 'pull away from the sides' like the recipe mentioned, but once it sat and cooled, it sank down into the delicious dense cake I was after. I did a total of 50 minutes baking time. I tempered the eggs, added a little chocolate to the yolks, before mixing them into the chocolate. I served it with a raspberry sauce and it was a HUGE hit! Will make again!  
  
  Martha Stewart Member     Rating: Unrated       11/08/2011   Dear noele12, If the chocolate mixture were cold it would be hard and very difficult to whisk egg yolks into. I would recommend 1st, melting the chocolate and butter until warm but not liquid hot for the chocolate; stir more and heat less. 2nd, let this mixture sit while you attend to the whites. Then 3rd, whisk in the yolks just before the whites. I have made this recipe several times in varied climates and never had it fail, though it is in nature not a tall cake. Good luck.  
  
  Martha Stewart Member     Rating: Unrated       08/12/2011   This recipe is a faliure. dont attempt it. The recipe needs to be re-written to explain that the chocolate mixture needs to be COLD before you mix the egg yolk! I attempted it twice and wasted alot of money. Very dissappointed!!!  
  
  Martha Stewart Member     Rating: Unrated       05/14/2011   Really delicious cake! And one of the few flourless chocolate cake recipes which doesn't include almond meal - perfect for my allergic nephew.  
  
  Martha Stewart Member     Rating: 5 stars       04/19/2011   Excellent recipe. Just added 1 tsp vanilla to original recipe. I can always trust Martha's recipes to turn out well.  
  
  Martha Stewart Member     Rating: Unrated       12/23/2010   Made this cake at least 50 times, Eggs must be cold to get the soft peaks, try adding flavored chips and it was wonderful..Loved the raspberry chocolate chips, trying dark chocolate mint tomorrow. This recipe is a hit for flour lovers.  
  
  Martha Stewart Member     Rating: Unrated       07/30/2010   i've made this many times. sometimes it looks exactly like the picture and sometimes it doesn't. always tastes great. except for the time i was in a rush and added the eggs to the chocolate when it was too hot, thus cooking the eggs. not so good. I always serve it with a flavored fresh whipped cream. Raspberry is my fav, but you could go any direction with that.  
  
  Martha Stewart Member     Rating: Unrated       04/28/2010   Forgot to add in the inclusion of ingredients I wish to test for this recipe is kahlua/irish cream (Bailey's).  
  
  Martha Stewart Member     Rating: Unrated       04/28/2010   I like the simplicity of this cake; however, I think that I will add cointreau/grand marnier,(with orange/lime zest) rum, or lavander to this to see how it comes out. I am not too fond of a lot of white sugar (sugar substitutes. excluding fruit-based/honey-based that I have tried are terrible in taste and in its' composition) but , I guess, it is a necessary component of making desserts.....just wish we didn't need so much of it to bake with.  
  
  Martha Stewart Member     Rating: Unrated       04/27/2010   What's the web site for Cook's Illustrated?  
  
  Martha Stewart Member     Rating: Unrated       04/27/2010   Have tried two recipes. For a neater looking presentation, no cracks, and foolproof outcome use the recipe from Cook's Illustrated instead. (No messy top. No sugar in the recipe. No guessing - internal temp of 140 is all that's needed.) With a little added coffee or coffee liqueur the chocolate flavor really charges through.  
  
  Martha Stewart Member     Rating: Unrated       02/24/2009   This cake turned really well. I used 70% dark chocolate bars to give a deep and rich chocolate flavor. I served it alongside a dollop of amaretto mascarpone cream, which gave a smooth finish. It's easy to make and will impress.  
  
  Martha Stewart Member     Rating: Unrated       02/18/2009   This cake is by far one of my all time favorites!  
  
  Martha Stewart Member     Rating: Unrated       02/09/2009   This cake was perfect. It looked just like the picture and was really easy to make.  
  
  Martha Stewart Member     Rating: Unrated       02/03/2009   I just posted on a flourless chocolate cake. Mine iss very similar, except you don't have to separate the eggs and there is a lovely glaze. Shirley  
  
  Martha Stewart Member     Rating: Unrated       09/16/2008   I've made this recipe a few times now and it's always come out perfect and looks exactly like the photo. This time I'm going to sneak in a small amount of cinnamon to see how it is. It looks like a much more involved recipe than it truly is and yes, the previous poster said to let the cake cool completely before removing it from the spring form pan, she's correct. It will crack otherwise. Best, Priscilla Sanctuary Design Portland, Maine  
  
  Martha Stewart Member     Rating: Unrated       08/06/2008   I have made this cake many times and it is always yummy and fudgey, although it typically does not look like the photo above. Make sure to leave plenty of time for the cake to cool completely before removing it from the spring form pan. It will break apart otherwise - not pretty!  
  
  Martha Stewart Member     Rating: Unrated       07/17/2008   LOVE THIS! I made it with a raspberry sause, amazing. It was wonderful, light, moist and fluffy. the texture it great with the rasberry sauce. My whole office loved it.  
  
  Martha Stewart Member     Rating: Unrated       07/10/2008   does the cake really comes out as it looks on the pic?  
  
  Martha Stewart Member     Rating: Unrated       04/20/2008   After years of being pretty sick of this dish (very popular in the 80's) I tried it again and we all really enjoyed it and wolfed it down. It was dense but not overly cloying. Made with my teenage son and he has already requested we make it again.  
  
  Martha Stewart Member     Rating: Unrated       04/03/2008   Very light cake, easy to make. Comes out perfect every time!  
  
  Martha Stewart Member     Rating: Unrated       02/23/2008   Thank you francinedonnely. I thought I was going a little nuts when I would remember an ingredient on the show that then wasn't included in the recipe online.  
  
  Martha Stewart Member     Rating: Unrated       02/20/2008   The recipe John followed on the show is at pbs.org. All of the recipes are there as well.  
  
  Martha Stewart Member     Rating: Unrated       02/16/2008   I noticed that the recipe on the TV show is different than this one also. I did a search and I think that the flourless chocolate cake on the epicurious website is closer to the one made on the TV show.  
  
  Martha Stewart Member     Rating: Unrated       02/14/2008   My sister made this cake from the watching the TV show last weekend. It was delicious! But upon downloading the recipe I find that the TV recipe is COMPLETELY different from this recipe to print. The ingredients, the technique, the oven temp. NOT THE SAME AT ALL!! WHY? This recipe to print is from Everyday Food issue # 9. Can't you print the same as was on TV?  
  
  Martha Stewart Member     Rating: Unrated       01/28/2008   THE best chocolate cake recipe I've ever come across, hands down. Serve with real whipped cream, and I guarantee people will freak out. Always the first to go when there is more than one dessert to choose from!  
  
  Martha Stewart Member     Rating: Unrated       01/04/2008   Donna S served this at Branson. She cut it in 2 inch wedges and set one on end over-lapping the other. She topped with whipped cream and a strawberry. It was very rich. You do not need a big piece.  
  
  Martha Stewart Member     Rating: Unrated       12/23/2007   i've made this numerous times, and it's always been spectacular. the choice of chocolate is very, very important; valrhona is the one i usually use. also, i think that bittersweet works better than semisweet in this particular recipe.  
  
  Martha Stewart Member     Rating: Unrated       12/23/2007   i've made this numerous times,  
  
  Martha Stewart Member     Rating: Unrated       11/07/2007   I can't wait to try this out if I refine some of the ingredients to the South Beach diet and see if it will work. Details later....  
  

  Martha Stewart Member

  Rating: 5.0 stars 02/08/2020

It came out perfect!!! Absolutely fantastic!

Rating: 5.0 stars

Rating: 5 stars 03/09/2019

Wonderful, delicious!

Rating: 5 stars

Rating: 5 stars 02/13/2019

I made this cake when it originally was published in the Every Day Food Magazinein. It has been a staple in out home ever since.

Rating: 4 stars 06/20/2018

Made this tonight and since I’m on a ketogenic (low carb/no suger) diet I had to make several adjustments. For the chocolate I substituted Hershey’s sugar free morsels. Instead of regular sugar I used 1/4 cup of Monk Fruit. I didn’t need more “sugar” as the morsels have sugar alcohols. I did add a few tablespoons of heavy cream and coconut flour for texture. It turned out great! Rich and delicious. Next time I’ll add some espresso freeze dried granules and cinnamon. Just tweeks really.

Rating: 4 stars

Rating: 5 stars 04/01/2018

Outstanding. This is our family go-to celebration cake. It is straightforward, unfussy, elegant. Use great quality belgian dark chocolate (callenbault) and wait for the applause. Truly, this cake never fails to impress—it is light yet luscious, intense yet delicate. Perfect.

Rating: 5 stars 12/07/2017

I have made this cake several times & will be making it again next weekend! It’s easy and always turns out fabulous! I always use fresh eggs, butter and the best chocolate I can find. One time, I was short on chocolate and found some old raspberry flavored chocolate chips in the pantry, so I threw them in…. the cake was still great & had that hint of raspberry flavor.

Rating: 5 stars 04/16/2017

Very yummy! Just followed this because I was craving a treat which is not easy on Passover! Easy to make. I didn’t have enough chocolate so I subbed 4 TBS baking cocoa powder and it turned out. Also used non-dairy margarine and it did not impact the final product. This would probably be tasty with coconut oil instead of butter and coconut shavings. My only comment is that if you want this to be kosher for Passover, use kosher for Passover powdered sugar. Regular powdered sugar has cornstarch which is not kosher for Passover. Kosher for Passover powdered sugar uses potato starch. Honestly, this has a lot of protein and not that much sugar. Probably healthier than a Clif bar!!!

Rating: 5 stars 04/04/2017

Amazing cake! Light- almost like a souffle. Easy to make. The high protein, no flour, low sugar will make this cake my new goto easy dessert.

Rating: Unrated 01/15/2016

I really goofed and left half the chocolate on the counter. But the cake worked great without it. It rose perfectly and had a light airy texture and I did not miss the extra chocolate. In fact I think that might have made it too dense and rich. I love my augmented recipe.

Rating: Unrated

Rating: Unrated 10/24/2015

I love this cake! Thanks for the tip on the longer baking time. It was perfection. Does anyone have experience/advice on how to apply this recipe for a much larger cake? Party coming up with 40 + guests!

Rating: 5 stars 09/15/2015

I just forgot to say that I didn’t have a springform pan (hope Martha isn’t listening) so I made it in the only available dish: an 8 inch square pyrex casserole type dish… And it still turned out just the way Martha Stewart said it would…So don’t be leery of trying it, okay?

I made this first ever flourless cake, for a friend with Celiac’s. She loved it! So did I! I used Ghiradelli Bittersweet chocolate, which gave the cake a deep dark chocolate flavor. The cake is scrumptious in texture (soft angelfood-cake texture inside, crispy outside) and easy-peasy to make. Mmmmm-Yum!

Rating: 1 stars 06/06/2015

In the event you choose to make this cake, despite my previous warning (ha!) – two things: (1) you do not need to line your springform pan if it’s a no-stick one. (2) Baking temp was not too low for my electric oven - followed instructions exactly, and it did cook thoroughly. I was just very disappointed in the taste. I would look into adding cocoa powder -with adjustments to accommodate the addition.

Rating: 1 stars

The cake looks very attractive when it comes out of the oven, I’ll give it that. Sadly, the flavor is so bland and blah - lacks any richness of chocolate. Nearly flavorless. :( Followed instructions to the “t” (experienced baker). I chose this because it was easy and I needed something chocolate in a “pinch” to go with homemade ice cream. I will use a recipe that calls for cocoa powder as well as other ingredients (liquor, coffee, etc) that give it more punch. Do not recommend this recipe.

Rating: 5 stars 04/05/2015

I literally JUST made this cake (just took it out of the oven) for Easter dessert tonight. It looks and smells delicious! I followed the recipe exactly - I used semi-sweet chocolate and baked it for 45 minutes. It is currently sitting on a cooling rack and the middle is cracking and dropping just like in the photo. I’ll be serving it with French vanilla icecream. Can’t wait to eat this with my family later today! Great and easy recipe!

Rating: 5 stars 04/04/2015

I LOVE this recipe. It could not be easier and its a real crowd pleaser. Make sure to use good chocolate as it’s the star. I serve with homemade whipped cream and raspberries.

Rating: 4 stars 03/10/2015

Absolutely fantastic cake. I made it with 72 percent cocoa chocolate. All my guests loved it. Instead of serving with whipped cream I put a few fresh raspberries on the side and the taste combination was excellent and it looked really beautiful served with them.

Rating: Unrated 07/11/2014

The cooking temperature was too low. Needs to be at 350+ to get that crispy crust. Unless you are using a confection oven…

Rating: 5 stars 04/15/2014

Thanks Sarah Carey! Made this recipe for a friend’s birthday and she and her kids loved it. It was so easy snd fast to make, that I made it again that afternoon for my family—of course they loved it too.

Rating: 2 stars 08/24/2013

Recipe is not the recipe on the TV show. Instructions are problematic: when you write a recipe your readers rely on you to make the instructions clear enough to avoid mistakes on recipes they’ve never used before, like saying the chocolate/butter mixture should be at room temperature or lukewarm at the very most

Rating: 2 stars

Rating: Unrated 08/17/2013

Fast, easy, and always a hit! I use semi-sweet chocolate and follow recipe as written without problems. Quite rich, so small pieces are enough.

Rating: Unrated 06/17/2013

I just made this today, for Father’s Day. I am just starting to get into baking, so I’m always a bit apprehensive when trying a new recipe. This was so easy to put together and it came out perfectly. Everyone loved it and went back for seconds! I will definitely be making this again!!!

Rating: Unrated 04/06/2013

SO easy and delicious! Followed the recipe exactly and it turned out amazing. This is one of the best gluten free desserts I have made that still satisfies that cake texture I miss without the using flour. Will definitely be making this again!

Rating: Unrated 03/25/2013

Excellant-came out perfect and teasted wonderful…easy as can !

Rating: Unrated 03/09/2013

After wasting 2 dozens eggs, I had the patience to look through about 20 reviews right here and someone mentioned that this recipe will never work unless the butter and chocolate mixture is cooled to room temp. My 24 yolks CURDLED in the previous 4 attemtps not unlike the omelette recipe :-). To re-iterate, the recipe will work fine if you cool down the chocolate/butter mixture after double boiler. As a side note, I had to downgrade the chocolate from 70% (too intense and bitter) to 45-50% cocoa

Rating: Unrated 02/27/2013

The cake tasted very good but I wondered if the temperature was correct as it never fully set.

Rating: Unrated 02/09/2013

Yum! I do not have a springform pan, used a brownie type dish instead, we cut slices from the pan so it worked out fine. For the final step, I took the cooled chocolate mixture and mixed it into the egg whites with the mixer set on fold and it came out perfect both times I have made this. Will make again for company.

Rating: Unrated 07/29/2012

This recipe was very easy to make! It isn’t an expensive recipe to make, as it doesn’t require much! I would definitely make this one again, I do plan on playing with the butter to chocolate ratio because I found it to be a bit too rich compared to the crusty exterior! Tip: Don’t be nervous when you see large air bubbles or the cake expanding too much out of the pan, it will sink down into what the picture looks like!

Rating: Unrated 05/13/2012

This turned out delicious! I was worried at first because the cake cooked up over the top of the round and did not ‘pull away from the sides’ like the recipe mentioned, but once it sat and cooled, it sank down into the delicious dense cake I was after. I did a total of 50 minutes baking time. I tempered the eggs, added a little chocolate to the yolks, before mixing them into the chocolate. I served it with a raspberry sauce and it was a HUGE hit! Will make again!

Rating: Unrated 11/08/2011

Dear noele12, If the chocolate mixture were cold it would be hard and very difficult to whisk egg yolks into. I would recommend 1st, melting the chocolate and butter until warm but not liquid hot for the chocolate; stir more and heat less. 2nd, let this mixture sit while you attend to the whites. Then 3rd, whisk in the yolks just before the whites. I have made this recipe several times in varied climates and never had it fail, though it is in nature not a tall cake. Good luck.

Rating: Unrated 08/12/2011

This recipe is a faliure. dont attempt it. The recipe needs to be re-written to explain that the chocolate mixture needs to be COLD before you mix the egg yolk! I attempted it twice and wasted alot of money. Very dissappointed!!!

Rating: Unrated 05/14/2011

Really delicious cake! And one of the few flourless chocolate cake recipes which doesn’t include almond meal - perfect for my allergic nephew.

Rating: 5 stars 04/19/2011

Excellent recipe. Just added 1 tsp vanilla to original recipe. I can always trust Martha’s recipes to turn out well.

Rating: Unrated 12/23/2010

Made this cake at least 50 times, Eggs must be cold to get the soft peaks, try adding flavored chips and it was wonderful..Loved the raspberry chocolate chips, trying dark chocolate mint tomorrow. This recipe is a hit for flour lovers.

Rating: Unrated 07/30/2010

i’ve made this many times. sometimes it looks exactly like the picture and sometimes it doesn’t. always tastes great. except for the time i was in a rush and added the eggs to the chocolate when it was too hot, thus cooking the eggs. not so good. I always serve it with a flavored fresh whipped cream. Raspberry is my fav, but you could go any direction with that.

Rating: Unrated 04/28/2010

Forgot to add in the inclusion of ingredients I wish to test for this recipe is kahlua/irish cream (Bailey’s).

I like the simplicity of this cake; however, I think that I will add cointreau/grand marnier,(with orange/lime zest) rum, or lavander to this to see how it comes out. I am not too fond of a lot of white sugar (sugar substitutes. excluding fruit-based/honey-based that I have tried are terrible in taste and in its’ composition) but , I guess, it is a necessary component of making desserts…..just wish we didn’t need so much of it to bake with.

Rating: Unrated 04/27/2010

What’s the web site for Cook’s Illustrated?

Have tried two recipes. For a neater looking presentation, no cracks, and foolproof outcome use the recipe from Cook’s Illustrated instead. (No messy top. No sugar in the recipe. No guessing - internal temp of 140 is all that’s needed.) With a little added coffee or coffee liqueur the chocolate flavor really charges through.

Rating: Unrated 02/24/2009

This cake turned really well. I used 70% dark chocolate bars to give a deep and rich chocolate flavor. I served it alongside a dollop of amaretto mascarpone cream, which gave a smooth finish. It’s easy to make and will impress.

Rating: Unrated 02/18/2009

This cake is by far one of my all time favorites!

Rating: Unrated 02/09/2009

This cake was perfect. It looked just like the picture and was really easy to make.

Rating: Unrated 02/03/2009

I just posted on a flourless chocolate cake. Mine iss very similar, except you don’t have to separate the eggs and there is a lovely glaze. Shirley

Rating: Unrated 09/16/2008

I’ve made this recipe a few times now and it’s always come out perfect and looks exactly like the photo. This time I’m going to sneak in a small amount of cinnamon to see how it is. It looks like a much more involved recipe than it truly is and yes, the previous poster said to let the cake cool completely before removing it from the spring form pan, she’s correct. It will crack otherwise. Best, Priscilla Sanctuary Design Portland, Maine

Rating: Unrated 08/06/2008

I have made this cake many times and it is always yummy and fudgey, although it typically does not look like the photo above. Make sure to leave plenty of time for the cake to cool completely before removing it from the spring form pan. It will break apart otherwise - not pretty!

Rating: Unrated 07/17/2008

LOVE THIS! I made it with a raspberry sause, amazing. It was wonderful, light, moist and fluffy. the texture it great with the rasberry sauce. My whole office loved it.

Rating: Unrated 07/10/2008

does the cake really comes out as it looks on the pic?

Rating: Unrated 04/20/2008

After years of being pretty sick of this dish (very popular in the 80’s) I tried it again and we all really enjoyed it and wolfed it down. It was dense but not overly cloying. Made with my teenage son and he has already requested we make it again.

Rating: Unrated 04/03/2008

Very light cake, easy to make. Comes out perfect every time!

Rating: Unrated 02/23/2008

Thank you francinedonnely. I thought I was going a little nuts when I would remember an ingredient on the show that then wasn’t included in the recipe online.

Rating: Unrated 02/20/2008

The recipe John followed on the show is at pbs.org. All of the recipes are there as well.

Rating: Unrated 02/16/2008

I noticed that the recipe on the TV show is different than this one also. I did a search and I think that the flourless chocolate cake on the epicurious website is closer to the one made on the TV show.

Rating: Unrated 02/14/2008

My sister made this cake from the watching the TV show last weekend. It was delicious! But upon downloading the recipe I find that the TV recipe is COMPLETELY different from this recipe to print. The ingredients, the technique, the oven temp. NOT THE SAME AT ALL!! WHY? This recipe to print is from Everyday Food issue # 9. Can’t you print the same as was on TV?

Rating: Unrated 01/28/2008

THE best chocolate cake recipe I’ve ever come across, hands down. Serve with real whipped cream, and I guarantee people will freak out. Always the first to go when there is more than one dessert to choose from!

Rating: Unrated 01/04/2008

Donna S served this at Branson. She cut it in 2 inch wedges and set one on end over-lapping the other. She topped with whipped cream and a strawberry. It was very rich. You do not need a big piece.

Rating: Unrated 12/23/2007

i’ve made this numerous times, and it’s always been spectacular. the choice of chocolate is very, very important; valrhona is the one i usually use. also, i think that bittersweet works better than semisweet in this particular recipe.

i’ve made this numerous times,

Rating: Unrated 11/07/2007

I can’t wait to try this out if I refine some of the ingredients to the South Beach diet and see if it will work. Details later….

All Reviews for Flourless Chocolate Cake

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All Reviews for Flourless Chocolate Cake

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest