A decadent Flourless Chocolate Cake recipe from a well-known name
This flourless chocolate cake recipe is our pick for a decadent Easter or Passover dessert. Of course, it’s also our number one dessert pick any time we’re craving the earthy richness of dark chocolate. Suffice it to say, this is serious comfort food for chocolate lovers. The recipe comes from Scharffen Berger’s cookbook Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate. It incorporates Scharffen Berger’s excellent baking chocolate, Scharffen Berger 70% Bittersweet. (If you’re not familiar with Scharffen Berger, this American chocolate company has produced world-class chocolate since 1997. (The name may also be familiar to you as a sparkling wine producer. And, yes, there is a connection.)
Naturally wheat-free, gluten-free and packed with rich chocolate flavor
We love the richness such a dark chocolate brings to this decadent, flourless chocolate cake. And, although the total time to make this cake start to finish is almost 2 hours, only about 15 minutes of that time is active. The rest is cooking and resting, leaving you free for other pursuits while the house fills with the mouthwatering aroma of melting chocolate. Best of all, the cake is naturally wheat-free. And those of you with an intolerance will be excited to hear that it’s also naturally gluten-free. Yet the recipe is still full on flavor and ripe with aphrodisiacs including chocolate, coffee and almonds.
More chocolate inspiration
If you love this recipe, be sure not to miss our whole collection of chocolate desserts.
This flourless chocolate cake recipe combines the richness of premium dark chocolate, espresso and almonds.
- 6 oz SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate
- 1/4 cup espresso or double strength coffee
- 10 tbsp butter
- 3/4 cup plus 2 tbsp sugar
- 6 large eggs separated
- 1/4 tsp salt
- 2 cups almonds toasted and finely ground
- Confectioners sugar for sprinkling optional
- Whipped cream optional
- Preheat oven to 375 degrees F.
- Lightly grease and flour the pan and line the bottom with parchment paper.
- In the top of a double boiler or in a bowl placed over a pan of simmering water, melt the chocolate and coffee, stirring frequently. Set aside to cool slightly.
- With a hand held mixer, or heavy-duty mixer with the paddle attachment, beat the butter and 3/4 cup of the sugar until ivory colored. Add the egg yolks, two at a time. Continue to beat until the mixture is light and airy. Fold in the chocolate.
- In a clean dry bowl using clean dry beaters, whip the egg whites with the salt until soft peaks form when the beaters are lifted. Gradually beat in the remaining two tablespoons sugar until the egg whites are stiff but not dry. Fold the ground almonds into the whites.
- Fold the chocolate mixture into the egg white mixture.
- Scrape the batter into the prepared pan and spread it evenly.
- Place the pan in the oven and immediately turn the heat down to 350 degrees F. Bake 15 minutes.
- Turn the oven down to 325 degrees F. Bake an additional 45 minutes.
- 10. Turn the oven down to 300 degrees and bake 15 to 20 minutes. Turn the oven off and leave in the oven, with the door ajar, for another 30 minutes.
- 11. Cool on a rack.
- To serve: Remove the sides of the pan and transfer to a serving platter. Sprinkle with confectioners’ sugar. Serve slices with whipped cream, if desired.
If you love this recipe, you should check out the whole book. Essence of Chocolate, Scharffen Berger’s chocolate baking book, is available from Amazon:
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