Flourless Chocolate Cake I

MelissaLovesCoffee 6

A dense chocolate cake for those who can't tolerate wheat or gluten, or simply love chocolate.

Modified from: Flourless Chocolate Cake I

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Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

  • Cook

  1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round spring form pan and set aside.
  2. In a small saucepan over medium heat combine the brewed coffee, salt and sugar. Stir until completely dissolved and set aside.
  3. Either in the top half of a double boiler or in a microwave oven, melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
  4. Cut the Earth Balance into pieces and beat the Earth Balance into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the Egg Beaters, a bit at a time.
  5. Pour the batter into the prepared pan. Have a pan larger than the spring form pan ready. Put the spring form pan in the larger pan and fill the larger pan with boiling water halfway up the sides of the spring form pan.
  6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan.
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