Holiday Flourless Chocolate Cake

"This cake is really really good. I believe it's from an Emeril cookbook. This is for the chocolate lovers out there....."
 
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photo by vbrown3 photo by vbrown3
photo by vbrown3
photo by MamaMeag photo by MamaMeag
photo by vbrown3 photo by vbrown3
photo by godsjoyfulkid photo by godsjoyfulkid
photo by Soulflower photo by Soulflower
Ready In:
1hr 4mins
Ingredients:
10
Serves:
6-8
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ingredients

  • Cake

  • 8 tablespoons unsalted butter
  • 8 ounces semisweet chocolate
  • 5 large eggs, room temp, separated
  • 34 cup sugar
  • 2 teaspoons vanilla
  • 12 teaspoon salt
  • Icing

  • 8 ounces semisweet chocolate
  • 12 cup cream
  • Topping

  • raspberries
  • whipped cream
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directions

  • Preheat oven to 350.
  • Grease 9" springform pan with 1 tablespoons of butter, dust with flour.
  • In metal bowl over double boiler, melt remaining butter and chocolate, remove from heat
  • Use mixer to beat yolks together with sugar and vanilla.
  • Beat whites and salt together until stiff.
  • Fold chocolate mixture into yolk mixture a little at a time.
  • Fold in egg whites.
  • Pour into springform pan.
  • Bake 40 minutes until spongy.
  • Remove from oven, remove springform, cool completely.
  • When cake is cool, prepare icing.
  • Mix together chocolate and cream over double boiler until smooth.
  • Spread over cake.
  • Top with raspberries and whipped cream.

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Reviews

  1. Good, good, good! Very decadent.
     
  2. I forgot to mention instead of dusting the pan with flour I use cocoa. That way you don't see white if you get to much flour in one spot. And more chocolate never hurt anyone.<br/><br/>Jan 23, 2012. I was looking for a recipe that might be like one I've had at a local restaurant. I couldn't remember if that one had icing on it. I almost didn't make it for this one but I ended up that I did. It's perfect the with it. It was so good I took it to two Christmas dinners. I served with Recipe #72356. Even the ones who don't like cake loved this. I will be making this many, many more times.
     
  3. Made this as a B-Day cake due to a gluten-intolerant guest. Doubled recipe and made in two pans. Skipped the frosting and just used Cool Whip as frosting between layers and on top, didn't bother with sides. Topped with raspberries. Not a baker, but my grown up kids went nuts. Did use the hint on dusting with cocoa.
     
  4. Wow. My family couldn't believe this had no flour. My daughter has a newly acquired gluten allergy and I wanted her to have a dessert on Thanksgiving day. No one wanted the pumpkin pie! I served this cake without the raspberry sauce. I used peppermint ice cream instead and warmed the cake before serving. I will be making this again. Definitely delicious.
     
  5. Very easy to make cake. Very rich and chocolocious!!! I didn't add the icing instead i served it with vanilla ice cream.
     
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Tweaks

  1. I don't eat sugar, so I didn't personally try this when I made it. However, the people I made it for raved about it!!! 4 or 5 of them asked for the recipe. I made this as written, and I headed the advice of another reviewer and dusted the pan with cocoa powder instead of flour, which people really enjoyed.
     
  2. I forgot to mention instead of dusting the pan with flour I use cocoa. That way you don't see white if you get to much flour in one spot. And more chocolate never hurt anyone.<br/><br/>Jan 23, 2012. I was looking for a recipe that might be like one I've had at a local restaurant. I couldn't remember if that one had icing on it. I almost didn't make it for this one but I ended up that I did. It's perfect the with it. It was so good I took it to two Christmas dinners. I served with Recipe #72356. Even the ones who don't like cake loved this. I will be making this many, many more times.
     
  3. My daughter cannot have milk or flour. I substituted margarine for the butter and the cake came out great! It did fall like Dog Doc's but was very moist. The hardest part was finding a frosting to use with the cake. Thanks for the recipe!!!!! Worth every star
     
  4. Not enough stars for this cake to be sure. Made it for my mom's birthday. She said noone had made her a cake in 25 years and it was so worth the wait. One word to sum up: decadent! Her husband called it death by chocolate. Instead of raspberries I used raspberry sauce from the recipe my Miss Nezz. Next time I make this I maytry splenda in the cake instead of regular sugar. Having not made a flourless cake before, I was suprised how high it rose in the oven, and then scared at how far it fell as it cooled. The end result seemed more like a torte that a cake. I did find that I had to leave the springform rim on until almost cool. I removed it initially and the cake begin to try and fall apart. Putting the rim back on fixed that and when cool, it held together very well. This is destined to become a family favorite.
     

RECIPE SUBMITTED BY

Mom to 4 boys, city dweller, eater, craft beer enthusiast, original Recipezaar member.
 
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