Lisa’s Fabulous Flourless Chocolate Cake












Prep time: 20 minutes

Cook time: 40 minutes

Serves:  8-12


This was a favorite of my girls when we decided to bake it in class one day.  It’s like a big gooey brownie but almost no flour! You can also put them in cupcake tins to save cooking time.


12 oz bittersweet chocolate, preferably Lindt or Tobler, broken into pieces (I usually use one 3 oz of semisweet)

2/3 up (5 1/3 oz) organic unsalted butter

3/4 cup granulated sugar

5 large organic eggs; separated

1/3 cup unbleached, all-purpose flour

About 2 teaspoons confectioner’s sugar for decoration


1.  Preheat oven to 350 degrees.  Butter a 9 1/2 inch springform pan.

2.  Combine the chocolate, butter and granulated sugar in the top of a double boiler placed over simmering water.  Melt over medium heat, stirring until the ingredients

are thoroughly blended.  Set the mixture aside to cool.

3.  Whisk the egg yolks into the chocolate.  Whisk in the flour

4.  Beat the egg whites in a large bowl just until they form peaks; do not overheat.

5.  Add one-third of the egg whites to the chocolate batter and mix vigorously.  Gently fold in the remaining whites.  Do this slowly and patiently.  Do not over mix, but be sure that the mixture is well blended and that no streaks of whites remain.

6.  Pour the batter into the prepared pan.  Bake until the cake is firm and springy, 35 to 40 minutes.

7.  Cool on a rack for several hours before unfolding.  The cake is traditionally served without icing, though may be dusted with confectioner’s sugar after cooled.


You can serve it with a fresh organic raspberries and a mint sprig which are great decor item.

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