Flourless Chocolate Cake

I used this as a new dessert at my friend's resturant this ski season. It came together easily and consistantly every time.It has a very rich, deeply chocolate flavor. I added 1/2 cup of chopped walnuts which was very nice. You could easily try adding a bit of esspresso powder or some kind or flavoured liquer, like cointreu or Bailey's for a change, but it doesn't need anything.. A real keeper. I can't imagine why the time shown is so long unless they're including the time it takes to cool. I made a 20 cm cake that I baked for 40 minutes, it took maybe ten minutes to put together. In a busy kitchen I value my time. I melted the butter and chocolate together in the microwave, measured my sugar out at the same time and my cocoa. after that it was just a matter of whisking. Bam fast and wonderful.

Great recipe. Did cut back on the sugar and added a bit of espresso powder. Came out great!

I was having a serious chocolate craving and decided a flourless chocolate cake would be the way to go. I choose this recipe cause the steps were simple (no separating the egg and beating the whites, etc.) I cut this recipe down to about 2 servings and baked it in a 6" tart dish (all lined and greased as directed) It only took 25 minutes to bake and the end result was a small and short cake. I placed it in the fridge after cooling and oh my gosh, it is so chocolaty, dense, rich and chewy. I only ate a small piece and still have leftovers. I can't wait to indulge again. Thanks for sharing this recipe.

Your are sooooo right about the "easy" part! And tastes just as fabulous, if not better, than more complicated recipes. This always gets raves when I serve it, with a nice blob of whipped cream and a few raspberries on top. As a recent dinner guest said, "Restaurant-worthy!"

This was awesome!!! I melted the chocolate in a saucepan with the butter then added it all to the mixing bowl on my Kitchenaid and mixed - made it super simple<br/><br/>MY CHANGES (recipes are always just a guide to me) <br/>1. Chocolate substitute - I used german chocolate (thought it would taste like German Chocolate Cake but the cocoa makes it fudge like not light like GCC, however it was very delicious)<br/>2. Made half the recipe<br/>3. Put into individual ramekins <br/>4. Baked for about 20 minutes <br/><br/>Some of my discoveries:<br/>they will come out very puffy like a souffle then will fall. It is easy to tip over upside down onto a plate once they fall - I just let them cool in the ramekin ate half of one warm - if you served them right away it would be like a molten lava cake - probably not as fudgey if cooked a little longer but I LOVE molten cakes - they freeze really well - just thaw and eat or reheat in the oven for a few minutes