Our #1 Favorite Chocolate (Flourless) Cake

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1 10-inch cake Easy
Total: Active:
3 Ratings 

Ingredients (6)

  • 8 ounces semi-sweet chocolate, chopped (I like Scharffen Berger, but even Hershey’s works)
  • 8 ounces bittersweet chocolate, chopped
  • 2 sticks unsalted butter, cut into small pieces
  • 2 T liqueur, such as triple sec, Amaretto or Kahlua (I use Kalua or a coffee liqueur)
  • 9 large eggs, separated, the whites at room temperature
  • 1 3/4 cups sugar
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Our #1 Favorite Chocolate (Flourless) Cake

This is our all-time favorite dessert, which I write about on my blog/site, UNCONFIDENTIALCOOK.COM. This recipe, which originally comes from New York City’s Chanterelle, was published as a Fallen Chocolate Souffle Cake in Gourmet in the eighties–this was before flourless became all the rage. The cake is really rich, and at the same time light like a souffle. You don’t have to be a chocoholic (or a pig) to love it, but even those who are neither…are guaranteed to become addicted.

Note that this is a fantastic Passover cake (as well as for anyone needing a gluten-free recipe)–no flour anywhere. My daughter makes a Star of David that fits inside the circumference of the cake, cuts it out, places it on top…and we sprinkle confectioners’ sugar all over; when you remove the star, there’s a perfect star shape on the cake!


  1. 1Melt the chocolate and butter in a bowl placed over a pot of boiling water, and stir until smooth. Remove the bowl and let mixture cool–then stir in the liqueur.
  2. 2In a large bowl beat the egg yolks with the sugar until ribbons form (about 10 minutes).
  3. 3In another large bowl, beat the egg whites until they barely hold stiff peaks.
  4. 4Fold one third of the chocolate mixture into the yolk mixture, fold in one third of the whites, and fold in the remaining chocolate mixture and whites in the same manner. Turn into a buttered-and-floured 10-inch springform pan and bake in a preheated 350 degree oven for 25 minutes, or until the edge has puffed (the center will not be set!). Cool, and chill, covered loosely, for at least 4 hours and up to 48 hours. I always make the cake the night before, and I take it out of the refrigerator when we sit down to begin dinner (that’s the consistency I love, but you be your own judge). I serve it with a big dollop of freshly whipped cream, usually without any confectioners’ sugar and sometimes with a bit of cocoa powder.
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