Flourless Chocolate Cake

Flourless Chocolate Cake
Makes:
12
servings
Prep Time:
20
minutes
Total Time:
300
minutes
based on 89 reviews
9

Dietary Considerations:

Vegetarian
Enticingly moist, this decadent Flourless Chocolate Cake features rich dark chocolate, a hint of coffee and a dollop of heavenly whipped cream.

In this recipe:

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Ingredients:

  • 2 bars (8 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 1/4 cup water
  • 1/2 teaspoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  • 1/3 cup granulated sugar
  • 8 large eggs
  • Powdered sugar
  • Sweetened whipped cream (optional)

Directions:

PREHEAT oven to 325º F. Grease bottom of 9-inch springform pan. Line bottom with parchment or wax paper. Grease paper.

PLACE chocolate, butter, water and coffee granules in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in granulated sugar until smooth. Remove from heat.

BEAT eggs in large mixer bowl for 5 minutes or until the volume doubles. Fold one-third of beaten eggs into chocolate mixture. Fold in remaining beaten eggs one-third at a time until thoroughly incorporated. Pour batter into prepared pan.

BAKE for 33 to 35 minutes or until cake has risen (center will still move and appear underbaked) and edges start to get firm and shiny. Cool completely in pan on wire rack (center will sink slightly). Cover cake; refrigerate for 4 hours or overnight. (Cake can be prepared up to 4 days in advance.)

TO SERVE: About 30 minutes before serving, remove side of pan by first running knife around edge of cake. Invert cake on sheet of parchment paper, peel off parchment pan liner, and turn the cake right-side up on serving platter. Dust with powdered sugar. Serve with dollop of sweetened whipped cream.


Reviews:

Review This Recipe

Perfect for Passover!

 Star(s)

CAROLYN ABRAMS from RICHARDSON, TX

We always search for desserts to serve during the Passover holiday; I loved this, because my Mother in Law's birthday fell during the holiday this year. I made a couple of adjustments, like using granulated sugar processed with potato starch for the powdered sugar (no cornstarch is allowed either) and it was wonderful. I loved the density and rich chocolate flavor. Definitely a keeper! Yum!

Read More Reviews

Review This Recipe
  •  Star(s)

    Gluten Free

    KAREN JONES from Wilton, CA

    This cake is so delicious. It's almost fudge like in it's consistency. It's so easy to make it's almost fool proof. With so many people with allergies to food products this one is so good for people who are allergic to wheat gluten. I made it for a friend who loves chocolate but can not have wheat flour. It pleases me to be able to offer her something that she loves and it won't make her sick.

  •  Star(s)

    wonderful surprise

    JEAN LENT from LYNDHURST, VA

    I made this cake for a friend who has celiac disease and can't have wheat, oats, barley etc. It is soooo rich and choclatey you don't miss the flour at all. Her son raved how good it was and asked me to make it for his confirmation party. I have made it for other occasions and have gotten raves. Keep 'em coming.

  •  Star(s)

    Flourless Chocolate Cake

    Jane Moreau from MARKSVILLE, LA

    This is an awesome,easy,yummy recipe that my family and friends can't get enough of. I finally told them where to find this and many more great recipes.

  •  Star(s)

    Yummy

    Abigail Hallin from

    Made this for christmas dessert. Was good even without the coffee granules. I do recommend however that you serve it with a raspberry puree and homemade whipped cream. Just blend raspberries and add sugar or splenda to desired sweetness. For whipped cream I use any heavy whipping cream and add sugar and vanilla extract. Overall a great and easy to make dessert.

  •  Star(s)

    Great for Food Allergy Sufferers

    Jenny Cracchiola from WENTZVILLE, MO

    Let me first say that I'm allergic to Wheat, barley, rye, soy, corn, & potato. My son is allergic to wheat. So when we offer to bring dessert to a dinner party, we try to find something we can ALL enjoy and love the taste of. That NEVER turns out well until this recipe. We (and our dinner party guests) LOVED it!! It has become our favorite dessert to make! To us, it tastes like a fudge brownie with almost a cheesecake-like texture!! You must try this dessert (hey if you're reading this you're halfway convinced you should). You won't be disappointed.

  •  Star(s)

    individual cakes

    Melissa from Tarzana, California

    I made this recipe for a holiday party. I decided to make this recipe in those individual silicon molds (snowflakes for the holidays) They came out great! I put them on individual plates, sprinkled the powdered sugar over them and added a dolup each of french vanilla and strawberry cool whip. They were a hit! I found that if I filled the mold all the way they came out less dry and I just cut the excess of so they would sit flat on the plates.

  •  Star(s)

    Excellent Cake

    ANNIE WATTS from PRICHARD, AL

    I will make this cake any time. Family loved this cake, it is very good.

  •  Star(s)

    flourless chocolate cake

    patricia johnson from LUFKIN, TX

    this cake is number one in my family and grandkids love it too.it was so esay to make and it is so good.

  •  Star(s)

    Wonderfuly rich, decadent

    nikki pals from PALATINE, IL

    Looks too good to be this easy. This is a sinfully rich dessert. Nice for company but easy enough for family. The perfect blend of both. Problem is everyone now wants this and I have to be creative when I want to try something "new".

  •  Star(s)

    Flourless Chocolate Cake

    Virginia Blackman from Smithville, ON

    I love this cake it is so hard to find recipes that don't have flour in it. I can not have any flour in my diet so this is perfect.

  •  Star(s)

    AWESOME

    JACKIE GLYNN-COLEMAN from READING, PA

    Liked the idea of a flourless cake, made this for Thanksgiving at a friends. Everyone loved it! Although the bittersweet chocolate is definetly for mature tastebuds. I'm going to try and make this with semi-sweet chocolate at Christmas! It is fairly easy to make.

  •  Star(s)

    Great gluten free dessert!!

    Eliz Nowak from Charleston, SC

    This cake was a hit with the whole family, though I am the only one with the gluten allergy. I especially like it with chocolate sauce and fruit. We will have this again!

  •  Star(s)

    mmmmmmmmmmmm

    CARLOTTA PRATHER from FAYETTEVILLE, NC

    this was ssssssooooo good....i didnt think it would turn out great because i had to use a regular glass pan...i lined it with parchment paper and when it cooled i added a can of cherry pie filling...you couldn't see that the cake didnt turn out perfect and it was a hit!!! noone could believe that it was flourless!

  •  Star(s)

    Flourless Chocolate Cake

    Linda Boyd from McDonald, TN

    Flourless Chocolate Cake is rich with chocolate flavor. It is a great recipe for chocolate lovers.

  •  Star(s)

    A "must have" holiday dessert

    M. Jensen from PA

    I made this cake for a special Easter dessert. It was very easy to put together and everyone enjoyed each and every bite. I will definitely add this to the "must have holiday dessert" menu.

  •  Star(s)

    Perfect for Passover!

    CAROLYN ABRAMS from RICHARDSON, TX

    We always search for desserts to serve during the Passover holiday; I loved this, because my Mother in Law's birthday fell during the holiday this year. I made a couple of adjustments, like using granulated sugar processed with potato starch for the powdered sugar (no cornstarch is allowed either) and it was wonderful. I loved the density and rich chocolate flavor. Definitely a keeper! Yum!

  •  Star(s)

    Mmm Very Good

    Diane Fallis from Pingree, ID

    My grandkids loved this one. I wasn't sure about adding the coffee granules and had to borrow some since I do not drink coffee but it was well worth the effort. It was delicious.

  •  Star(s)

    Great chocolate cake!

    Elizabeth Maislen from Norwich, VT

    This cake is easy to make and everyone that tasted it thought it was excellent! I will make this again and again.

  •  Star(s)

    I will make this again!

    Lynn Huber from FAYETTEVILLE, OH

    I have a sensitivity to wheat and it's a rare treat to find a recipe that I can use and enjoy and this is one! This is a very rich cake with an interesting texture and a nice full chocolate flavor. It was easy to make. My husband liked it, too!

  •  Star(s)

    Pretty tasty

    SANDY GRAF from FORT WAYNE, IN

    I made this and it was good, I have a slightly denser recipe that I usually make, this is a lighter version of the same cake. I served it with frozen berries (a juicy puddle) all around it.

  •  Star(s)

    Easy and Elegant Chocolate

    NINA JOHNSON from PREMONT, TX

    This is the cake I usually make for Valentine's Day gifts. They are so easy to make; and in a heart shaped pan with chocolate shavings or powdered sugar applied through a doilly and topped with some fresh berries or other fruit - easily elegant. I start saving the foil heart shaped pans right after Feb. 14 - when they are on sale - for next year and also have several so that I can just drop the decadent gifts off without having to retrieve pans or decorate around the edges!People ALWAYS rave about them, ask for the recipe, and want more. ( I do add my own touch to the recipe by puttting in a T. of cinnamon to the batter.)They are especially great for small celebrations, and absolutely decadent with champagne.

  •  Star(s)

    Flourless Chocolate Cake

    Marilyn Granger from CA

    I have made this cake many times, but it has a different name. For those baking for diabetics, try using fructose (from a health food store).

  •  Star(s)

    Flourless Chocolate Cake

    ANGELINA ROGERS from AKRON, OH

    In reading over the reviews for this recipe, I was surprised to find that the lady using Splenda didn't care for the results. When I make this, I use SPLENDA BROWN SUGAR FOR BAKING. The results are great. The Splenda for BAKING is a great product for those of us who are diabetic. Even though this recipe calls for only 1/3 cup of sugar, it is an acceptable amount of sugar for a diabetic. You only need a few tablespoons of the Splenda Brown Sugar if you choose to use it. The Brown Sugar, gives your baked goods a deeper, richer flavor. Also, a combination of "Sugar" and Splenda for Baking, would give great results too. I highly recomend this recipe and SPLENDA.

  •  Star(s)

    WOW!

    Jen Dize from Sykesville, MD

    I made this cake for a girl's night with my sisters and close friends. I used a bag of the mini semi-sweet morsels (instead of the 62% cacao bittersweet) and omitted the instant coffee and it turned out great. This is the second thing I have made from Very Best Baking and was so pleased with how it turned out. Everyone loved it!!

  •  Star(s)

    Flourless Chocolate Cake

    Toni Eibner from FARMINGTON, MN

    I made this last night for dessert. It has a really nice texture and I was impressed that the cake was so moist. I'm a little disappointed in the flavor, however. I didn't find it to be real chocolatey. I think I'll try a ganache over the top to see if that helps.

  •  Star(s)

    perfect valentine

    Christy Treat from Arlington,Tx

    Baked in a heart-shaped pan, this made a special valentine dessert. Absolutely melt-in-your-mouth!

  •  Star(s)

    Fine Desserts made at home!

    Selena Turnipseed from Wellford, SC

    This was my husband's Valentine's treat! I bake for him instead of buying something. I wanted to try this recipe so it felt like we went to a bakery. Well he loved it! He says it was the best thing I have ever baked. I felt like I was baking expert!

  •  Star(s)

    great valentine treat

    Laura Tuma from

    I made this cake in a heart-shaped silicon pan for my family and for a teacher appreciation luncheon. It came out like a dream and was a big hit both times.

  •  Star(s)

    Elegance, without a lot of work

    Beth Blythe from

    This was my first time using Nestle Chocolatier, and really enjoyed the Chocolate flourless cake. The next day, I let it sit out at room temperature for about 30 minutes, and it was even better. Don't forget to top it off with whipped cream, since the cake doesn't have much sugar. It is a perfect combination.

  •  Star(s)

    Flourless Chocolate Cake

    Lynn-Renee Lee from SAN BERNARDINO, CA

    I love the cake, my boyfriend loves the cake and it was real simple to make. Going to make another one for Valentine's day.

  •  Star(s)

    Wow! Better than the Bakery

    Jerrieann Fleet from Lake SAN MARCOS, CA

    On Sunday's week walk down to the Farmers Market. One of the venders there is a French pastry shop. We thought he made the Best Flourless Chocolate Cake we had ever had. I have been looking for, and trying differant Flourless cake recipes. And not one was as good as his. Until yours! This cake is even better than the French pastry's cake. Your cake recipe was absolutely WONDERFUL. And very easy to prepear too. I have made this cake twice, both times with rave reviews. Thank You for another GREAT recipe.

  •  Star(s)

    delicious and easy!

    Jordan Buetow from

    This cake was a lot of fun to make because it looked so good and turned out tasting even better. i tired it with whipped cream, powdered sugar and, my favorite, raspberry sorbet. Each one was good but i enjoyed it most with the sorbet.

  •  Star(s)

    Don't Substitute Spenda for Sugar

    G Shadis from NEWTON, NJ

    I made this recipe 2x. The first time I followed the recipe and it was very good and really rich. I decided to try it again substituting Splenda in place of the sugar. It really didn't work very well. The cake had a very different texture and the taste was different. I'm always trying to substitute Splenda in my baking because my husband is diabetic but loves sweets.

  •  Star(s)

    Great for Passover

    Sherrie Cohen from CHERRY HILL, NJ

    This is a great cake and it is even better, because all the ingredients can be used for Passover. Just check the approapriate Rabbinic Supervision.

  •  Star(s)

    excellent finale

    wendy taylor from

    This cake tasted wonderful to the extent that you would think it was being served in a 4 star restaurant. The preparation was not too difficult and the results were perfect. A recipe to make for special occasions.

  •  Star(s)

    Tastes very decadent.

    Patti Hoyle from Merrillville, IN

    I saw this recipe in my email and decided to make it for my friends. They are following a low carb diet so I changed the chocolate morsels to sugar free morsals and changed the sugar to Slenda and it turned out great. Very pleased with the product and I was able to make it very low carb.

  •  Star(s)

    flourless chocolate cake

    Carol Crawford from Iola, Ks

    It is easy and great for some one who can't have flour. The kids just loved it.

  •  Star(s)

    Bitter-Sweet Love Affair Chocolate Cake

    GRANDMA BIGELOW from CROSSVILLE, TN

    A Chocolate-Coffee Lovers palatable pleasure! I added some Kahlua to my drizzle-over chocolate topping...very fast,easy and oh so delicious recipe!

  •  Star(s)

    Flourless Chocolate Cake

    Carol Wallace from Purdy, MO

    This cake was so good. Couldn't get enough. Very easy.

  •  Star(s)

    good

    Denise Padilla from MANTECA, CA

    Easy to make, very, very chocolaty! Great for us that love that chocolate anything.

  •  Star(s)

    Simply Divine

    Christina Harchis from ENUMCLAW, WA

    This was so easy to make and just wonderful to eat. My husband doesn't like chocolate and He loved this cake! I have only one additional comment... This is supposed to feed 12? I think I ate 3 servings at ONE time it's that good! And no, I didn't wait until it was cool! LOL!

  •  Star(s)

    Fourless Chocolate Cake

    Phyllis Wiedner from HIGHLAND, IL

    Great recipe for a flourless chocolate. Moist!!!!! TASTY!!!!! DELICIOUS!!!!! Definitely a keeper.

  •  Star(s)

    Flourless Chocolate Cake

    Leslee Green from

    It was good, but not terrific. I was a little disappointed in the texture compared to other similar cakes I've tasted.

  •  Star(s)

    Flourless Chocolate Cake

    LAURA FRABOTTA from BELLEVILLE, MI

    This is the first recipe I've made using Nestle' Chocolatier baking chocolate and it was excellent. It wasn't complicated to make and was great with whipped cream. We tried it with powdered sugar but preferred the whipped cream. I would make it again. I think it would be easy to transport without getting messed up.

  •  Star(s)

    even kids like it

    Sue Hamilton from STATE COLLEGE, PA

    This cake is very good. My son (12 yrs. old) is on a gluten free diet. I made this for his Birthday. He and his friends absolutely LOVED it! You do need to have whipped topping or whipped cream to contrast the richness of this cake.

  •  Star(s)

    heavenly cake

    Cathy Bremer from Fairplay, CO

    Just as a flourless cake should be. A small piece goes a long way. Big hit for the Christmas desert.

  •  Star(s)

    How to make the decoration

    Lindsay Smith from New York

    The decoration is quite simple. Just melt some chocolate morsals (milk chocolate or semi-sweet depending on your taste). Then, with a spoon, dip into melted chocolate and over aluminum foil drip chocolate into a pattern, such as back and forth to make what is pictured. Wait until this hardens, refridgerate to save time, peel off aluminum foil and stick into top of cake. Good luck!

  •  Star(s)

    Flourless Chocolate Cake

    Kathleen Moore from COLUMBUS, OH

    This is an excellent recipe. Whipped cream is perfect in contrast to the dark chocolate. It's nice to find a flourless cake since I have a good friend who has Sprue and cannot eat flour.

  •  Star(s)

    Where's the Lace?

    Alexandra Thomas from NEW MILFORD, CT

    The cake is wonderful! As someone who can no longer eat wheat I am very pleased with the texture and taste. But, where are the instructions for the lace? I'm still a baking novice and would love to know the best way to make the beautiful candy decoaration.

  •  Star(s)

    Very rich

    Diane Smith from Villas, NJ

    This got rave reviews at a Thanksgiving gathering. I think next time I'll try it with semi-sweet rather than bittersweet chocolate just to see if it's a little less rich. I served it with fresh raspberries and cinnamon whipped cream. Even though everyone loved it, there was a lot left over due to its rich texture. A little went a long way.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 310
  • Calories from Fat: 230
  • Total Fat: 25g (39% of DV)
  • Saturated Fat: 15g (75% of DV)
  • Cholesterol: 180mg (61% of DV)
  • Sodium: 50mg (2% of DV)
  • Carbohydrates: 18g (6% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 15g
  • Protein: 6g
  • Vitamin A: 15% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Flourless Chocolate Cake

Ingredients

  • 2 bars (8 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 1/4 cup water
  • 1/2 teaspoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
  • 1/3 cup granulated sugar
  • 8 large eggs
  • Powdered sugar
  • Sweetened whipped cream (optional)

 

Directions

PREHEAT oven to 325º F. Grease bottom of 9-inch springform pan. Line bottom with parchment or wax paper. Grease paper.

PLACE chocolate, butter, water and coffee granules in medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in granulated sugar until smooth. Remove from heat.

BEAT eggs in large mixer bowl for 5 minutes or until the volume doubles. Fold one-third of beaten eggs into chocolate mixture. Fold in remaining beaten eggs one-third at a time until thoroughly incorporated. Pour batter into prepared pan.

BAKE for 33 to 35 minutes or until cake has risen (center will still move and appear underbaked) and edges start to get firm and shiny. Cool completely in pan on wire rack (center will sink slightly). Cover cake; refrigerate for 4 hours or overnight. (Cake can be prepared up to 4 days in advance.)

TO SERVE: About 30 minutes before serving, remove side of pan by first running knife around edge of cake. Invert cake on sheet of parchment paper, peel off parchment pan liner, and turn the cake right-side up on serving platter. Dust with powdered sugar. Serve with dollop of sweetened whipped cream.

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