Flourless Chocolate Cake
Flourless Chocolate Cake2017-10-26T12:51:25-04:00

Flourless Chocolate Cake

Presented by Glasbern Inn


  • 1/2 lb. semi-sweet chocolate, chopped
  • 1/2 lb. butter
  • 6 eggs
  • 1 1/2 cups sugar
  • 1 cup cocoa powder


Melt the chocolate and butter–in a double boiler. Stir until smooth, then allow to cool for 5 minutes. Beat the sugar and eggs together in a large mixing bowl. At low speed, add the chocolate-butter mixture and the cocoa powder to the mixing bowl incrementally, alternating between the two additions until fully incorporated. Pour batter into a 9 x 13 baking dish or brownie pan greased with cooking spray. Bake in an oven preheated to 320°F. Check for doneness after 30 minutes. When the tester comes out clean, remove pan from oven and cool completely before cutting and plating. (This may be baked a day ahead.) Individual portions may be warmed for about 30 seconds in the microwave before serving. Top with vanilla ice cream, fresh fruit or a simple sprinkle of powdered sugar.

NOTE: This dessert is an excellent gluten-free option.

(Makes 8–12 servings)

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As seen in the Winter/Spring 2016 Issue

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