“A simple, but sophisticated, flourless chocolate cake, subtly perfumed with Cointreau (orange liqueur). If you serve a dollop of softly-whipped cream on the side, you'll have a truly impressive dessert.”
1hr 30mins

Ingredients Nutrition


  1. Butter a small ring mold and dust it with flour, tapping out excess.
  2. Preheat oven to 350F.
  3. Cream butter.
  4. Add chocolate and blend well.
  5. In another bowl, whisk eggs with sugar until combined well.
  6. Add eggs to chocolate and beat well.
  7. Sift cornstarch over batter and stir in.
  8. Stir in Cointreau.
  9. Pour batter into prepared pan.
  10. Put in larger pan, add enough hot water to reach halfway up sides of pan.
  11. Bake in the middle of oven for 1 hour to 1 hour and 10 minutes, or until a tester comes out clean.
  12. Remove cake and let cool 10 minutes.
  13. Invert onto a plate.
  14. Let cool completely in mold and then lift mold off cake.
  15. May be made 1 day in advance and kept, covered loosely, at room temperature.
  16. Serve with whipped cream.

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