Flourless Chocolate Cake II
Featured in Allrecipes Magazine

Flourless Chocolate Cake II

453

"Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten-free."
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Ingredients

1 h 55 m servings 285 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
  2. In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
  3. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

Reviews

453
  1. 554 Ratings

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Most helpful positive review

Very good recipe but I would skip the cocoa and use all chocolate bars. I've made this many times and find that using cocoa gave the cake a grittier, more brownie-like texture. So I now use 2 fu...

Most helpful critical review

This was o.k.and makes for a very quick last minute dessert. However, the cocoa gave it more of a brownie taste than a chocolate cake/torte. There simply is no substitute for chocolate, LOTS OF ...

Very good recipe but I would skip the cocoa and use all chocolate bars. I've made this many times and find that using cocoa gave the cake a grittier, more brownie-like texture. So I now use 2 fu...

I prepared this recipe about a week after trying it at a fancy restaurant. Without a doubt, flourless chocolate cake is yet another food that I previously thought was a high-end, 'classy' desser...

This was o.k.and makes for a very quick last minute dessert. However, the cocoa gave it more of a brownie taste than a chocolate cake/torte. There simply is no substitute for chocolate, LOTS OF ...

Made this in mini muffin tins and topped with Hard Chocolate Glaze as suggested by AzMelody. Be sure to grease and dust your tins with cocoa powder or they won't come out of the pans. A bit time...

Wonderful! Absolutely delicious. I had a gluten-intolerant guest over for dinner last night. She said this was the best gluten-free cake she ever had. The other guest went crazy for it as we...

Excellent. Very rich. Very simple to make. I didn't use a double-boiler. I used the microwave to melt the chocolate & butter. Turned out perfect. Small slices with a scoop of vanilla ice c...

This was the easiest flourless chocolate cake I ever baked, and tasted just about as good as the more complicated recipes. I baked two for a party and, since I had only one springform, I used a...

This recipe is fantastic! We poured it into a cupcake pan instead of a cake pan, made a simple choclate ganache (heat up cream or half & half and stir into chocolate chips) and created restaura...

I have made this recipe multiple times and it always gets rave reviews. My boyfriend even requested this as his birthday cake! I don't have a double boiler, but I used a saucepan over low heat...