Flourless Chocloate Cake

There are many memories attached to this beautiful creation. And how can there not be with simple ingredients like chocolate, butter, eggs and sugar. Don’t let the flourless part fool you. This cake is gorgeously rich and has the power to silence a room.

for the CAKE

  • 2 ¼ c. 65 – 75% dark chocolate
  • ¾ c. unsalted butter
  • 5 large eggs
  • 1 c. sugar
  • 1 ½ tsp. vanilla extract
  • ¼ tsp. salt
  • butter & cocoa powder for preparing the pan

for the GLAZE

  • ¾ c. bittersweet chocolate
  • 3 tbsp. butter

Heat oven to 300 degrees and have racks in the centre. Lightly butter the bottom and sides of a round 9″ x 2″ cake pan. Line the bottom of the pan with parchment paper and butter the paper as well. Dust the bottom and sides of the pan with cocoa powder.


Melt the chocolate and butter together in bowl and let cool slightly. Use beaters and whisk in eggs, sugar, vanilla and salt and 2 tbsp. water. Beat until foamy, pale in colour and doubled in volume, 2 minutes. Reduce speed and gradually pour in the chocolate mixture. Increase the speed and beat until well blended, 30 seconds. 

Pour the batter into prepared pan. Bake until toothpick comes out of centre with small gooey clumps, 40-45 minutes. Don’t over bake. Let cool in pan on a rack for 30 minutes. Run a knife along edges to loosen the cake. Invert the cake onto the rack so it can cool. Transfer cake to plate, cover with wrap and place in fridge for 6 hours.

Melt and stir together 3/4 cup of bittersweet chocolate and 3 tbsp of butter. Pour warm glaze over cold cake letting it gently and randomly run over the edges. Refrigerate until cold, 45 minutes.

Top with fresh strawberries, raspberry coulis or anything that tickles your fancy. All it really needs is a fresh strawberry to compliment and soften the richness.

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