Fred's Flourless Rich Chocolate Cake

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Baltimore Style's chef Andrew Evans and Aussie chef friend "Fred" came up with this version of a classic. From the Jan/Feb 2007 issue. Prep time includes cooliing time.”
2hrs 20mins
1 cake

Ingredients Nutrition


  1. Preheat oven to 300 degrees. Prepare an 8-to-10-inch springform pan by first greasing with 2 tablespoons of the butter, then lining with baking paper. (The parchment should be on the bottom only in the form of a round disk that covers the base. The butter helps to hold it in place.).
  2. Place the chocolate pieces into a double boiler and melt the chocolate. Beat the remaining 2 tablespoons of butter, sugar, and egg yolks with an electric mixer for a few minutes, or until pale in color. Add this mixture to the just-melted chocolate; mix gently and set aside.
  3. Beat the egg whites until stiff peaks form. Add about a quarter of the beaten egg whites into the melted chocolate base. Gently fold to combine, and then continue to fold in the remaining whites. Pour two-thirds of this mixture into the cake pan. (Put the remaining mixture in the fridge, covered with plastic film.) Bake the cake for 40 to 50 minutes; when the cake feels firm and springy, remove from the oven. Slide a knife around the outside, then remove the springform tin, turning it out upside down onto a serving platter while it’s still hot. Allow the chocolate cake to cool for a least one hour. The center should fall inches Fill this space with the cold remaining mixture, dust with cocoa or chocolate, and serve with whipped cream.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a