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Flourless Chocolate Cake

Yields one 8-inch cake.


  • 7 ounces semi- or bittersweet chocolate (good quality, such as Callebaut or Bakers)
  • 13 tablespoons butter
  • 7 large eggs (at room temperature, separated)
  • 1/2 cup plus 6 tablespoons sugar
  • unsweetened cocoa powder for dusting


Preheat oven to 325º F.

  1. Butter and sugar a 8-inch springform pan.
  2. Combine the chocolate and butter and melt in the microwave (low power) for 3 minutes, longer if needed. Let cool.
  3. In a large bowl, beat the egg yolks and 1/2 cup of the sugar until pale yellow in color, about 5 to 7 minutes.
  4. In another large bowl with clean beaters, beat the egg whites until they hold soft peaks, then add the remaining 6 tablespoons of sugar to the whites and beat to stiff peaks.
  5. Fold the cooled chocolate into the beaten egg yolks.
  6. Fold 1/3 of the egg whites into the chocolate mixture, then fold in the remaining whites.
  7. Pour the mixture into the prepared springform pan and bake at 325F for 50 to 55 minutes. The cake will rise above the pan and form a crust on the top.
  8. Cool the cake in the pan.

To serve, take the cake out of the pan and dust with cocoa powder.

Hudson Valley Restaurant Week is back this April 8-21!