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The Easiest Flourless Chocolate Cake

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“I found this recipe on the food network's website, and it is the easiest flourless cake I have come across. Especially since you don't have to separate the eggs. The key is in whipping them for a long enough time to make them increase in volume.”
READY IN:
1hr 45mins
SERVES:
10-12
YIELD:
1 Cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees F. Butter and flour a 9 by 2-inch spring form pan.
  2. Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
  3. Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.
  4. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
  5. When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.

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