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Ingrid's Flourless Chocolate Cake

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“Lilli & I LOVE Ingrid Michaelson. So when we saw a recipe that she had in the newspaper, we had to try it out. While flourless cakes are tricky at altitude, we thought it was yummy. Ingrid herself called it a "lump of brown nothingness." If the looks turn people off, it just means all the more for you...”
READY IN:
1hr
SERVES:
12
YIELD:
1 9-inch cake
UNITS:
US

Ingredients Nutrition

  • 7 ounces semisweet chocolate (Ingrid says "really good" chocolate)
  • 34 cup butter
  • 1 cup sugar, divided
  • 4 eggs, separated

Directions

  1. Preheat oven to 300 degrees.
  2. Melt chocolate & butter in a double boiler or in the microwave. Stir together half of the sugar and the 4 egg yolks. Add this to melted chocolate concoction.
  3. Using an electric mixer, beat the egg whites; slowly add remaining 1/2 Celsius of sugar until stiff peaks form. Fold mixture into chocolate. Pour into a greased 9-inch cake pan.
  4. Bake 40 minutes, or until a toothpick inserted in the center comes out with just a few crumbs on it. Cool 30 minutes before removing from pan. Dust with powdered sugar.
  5. Garnish with fresh berries and whipped cream.

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