Recipe: Flourless Chocolate Cake

Chef Mark is helping us get ready for Valentine’s Day with this fun dessert treat!




yield: Makes one 8-inch cake
Can be prepared in 45 minutes or less.


• 4 ounces fine-quality bittersweet chocolate (not unsweetened)
• 1 stick (1/2 cup) unsalted butter
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup unsweetened cocoa powder plus additional for sprinkling
• Accompaniment if desired : Mango Sorbet


Preheat oven to 350°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 40 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 4 days.)

One Response to Recipe: Flourless Chocolate Cake

  1. CQ says:

    This sounds like a wonderful cake. Thanks, Chef Mark.

    I’m sure it will be easy to substitute Earth Balance Buttery Spread for the dairy butter and either applesauce or soy yogurt or Arrowroot powder or Ener-G powder for the eggs, to come up with a delicious vegan equivalent.

    Speaking of mango sorbet, Trader Joe’s has a really yummy (and inexpensive) quart of that product! And for those who love the taste of vanilla with chocolate cake, Trader Joe’s also has the best vanilla soy “cream” I’ve discovered. Finally, if you insist on cherries with your chocolate, the same store sells cherry chocolate chip soy “cream” that’s to LIVE for! (No, I don’t own stock in or work for TJ’s, nor do any friends or family!)

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