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Intoxicating Flourless Chocolate Cake

Intoxicating Flourless Chocolate Cake
Makes:
12 servings
Prep Time:
20
minutes
Total Time:
300
minutes
based on
25 reviews
More intoxicating than Cupid's arrow, this decadent recipe for Flourless Chocolate Cake is sure to inspire passion on Valentine's Day and beyond. Enticingly moist, this elegant cake features indulgent semi-sweet chocolate morsels, cocoa and a hint of coffee. Topped with a dollop of heavenly whipped cream, this irresistible cake declares "I Love You!"

In this recipe:




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Ingredients:

  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 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
  • 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1/3 cup granulated sugar
  • 8 large eggs
  • Powdered sugar
  • Sweetened whipped cream (optional)

Directions:

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

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

BEAT eggs in large mixer bowl for 5 minutes or until the volume doubles. Fold 1/3 of beaten eggs into chocolate mixture. Fold in remaining beaten eggs 1/3 at a time until thoroughly incorporated. Scrape batter into prepared pan.

BAKE for 35 to 37 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
  •  Star(s)

    Is there such thing as too much chocolate?

    Jenn Taylor from Mansfield, TX

    My husband’s absolute favorite dessert is flourless chocolate cake. This was my first time to make it and he loved it. I topped it with ganache, German chocolate marshmallows, and toasted coconut. Then I added a dollop of homemade whipped cream when I served it. It was so rich I needed the whipped cream to cut some of the chocolate. I will be holding onto this recipe.

  •  Star(s)

    devilishly good

    Margery Zeckhauser from Buffalo, NY

    I made this cake twice in less than a month and both times it was greeted with oooo's and ah's. It was wonderfully easy to make and tastes like a million bucks. On top of that, the little bit of leftover cake was easy to freeze for a nice surprise treat later on.

  •  Star(s)

    for dark chocoholics!!!

    Tammy Fontana from LOYAL, WI

    I made this and found it very easy to do. Followed the recipe exactly. IT turned out great. I love dark chocolate (72% kind straight up) and this is very rich and chocolaty, kind of like a mouse or pudding. I really enjoyed. My husband did too

  •  Star(s)

    Flourless Chocolate Cake

    Fran Terhune from Mount Vernon, TX

    This was an incredible dessert. It is much like a torte...so rich, dense and just plain fantastic. It brought rave reviews from my dinner guests. I found the cake to be very EASY! Please try this....you will feel like a professional baker.

  •  Star(s)

    Gluten free chocolate cake

    debbie weist from pottsville, PA

    This is an excellent gluten-alternative chocolate cake! It is relatively simple to make and a hit with the children. I have a family member who requires a gluten free diet and we have yet to "like" a gluten-free cake, let alone love it! Thank you for an awesome flourless cake!! I used a cream cheese icing. Enjoy!!

  •  Star(s)

    A diabetics dream come tue

    Darlene Skerbetz from BENTLEYVILLE, PA

    I made this cake for my brother-in-law's birthday. He is diabetic and never gets to eat goodies even on his own special day. When I found this recipe I thought "it will have to do". I replaced sugar with Splenda and cut 16 servings instead of 12 and at like 2 carbs per serving with the sugar-free ice cream it was a diabetic's dream come true! Better than regular birthday cake!! Now I have to find away to make other flavores besides choclate! This cake is wonderful!!

  •  Star(s)

    Great cake

    Linda Fowler from FORT MYERS, FL

    The cake was super but it was very, very rich. There is too much cake for just 2-4 people. You need to serve this to a larger group. Cake will last at least 2 days in the refrigerator before it loses it's "appeal". The recipe is easy to follow. Easy to make.

  •  Star(s)

    My son's favorite cake

    Victoria Delgado from DEFIANCE, OH

    This made a wonderful, high protien, low carb, very chocolatey cake. My children love this cake! The high protien and butter content means the sugar takes longer to enter the bloodstream, avoiding the high sugar 'rush' associated with many decadent desserts.

  •  Star(s)

    Flourless Chocolate Cake

    Esther maso from FONTANA, CA

    I made this recipe last year for Passover. (since it didn't have flour) It was a hit with everyone. Best Passover cake ever. Thank You

  •  Star(s)

    TOO RICH FOR ANYONE NOT A CHOCOHOLIC!

    VICKI OTT from EDINBURGH, IN

    AFTER FINDING THIS RECIPE, I MADE THIS THAT DAY. IT IS THE RICHEST CAKE I'VE EVER TASTED. IT WAS A LITTLE PRICEY TO MAKE, BUT YOU GOT 20 SERVING OUT OF IT! JUST WHAT I NEEDED TO SERVE TO MY CLUB. A TRUE CHOCOHOLIC LIKE MYSELF WAS SATISFIED IMMENSELY! LOVE IT, LOVE IT, LOVE IT!

  •  Star(s)

    Super rich cake

    Julie Yap from PINE ISLAND, MN

    Wow, what a great recipe! I made this for Christmas dinner for my family, they loved it. I poured chocolate ganache over the top and topped with some real whipped cream. It's out of this world! I got the ganache recipe on this site as well, it's the topping from the coco-chino cakes recipe.

  •  Star(s)

    flourless chocolate cake

    M Slater from Bend, OR

    This has got to be the best chocolate cake ever. It was a big hit with my family of chocolate lovers! No one guessed it was flourless. Will use this recipe again and again.

  •  Star(s)

    Flourless Chocolate Cake

    Carol Leib from LEHIGH ACRES, FL

    This cake is a favorite at our house. If you love chocolate this is the cake that will satisfy your chocolate craving. Easy to make.

  •  Star(s)

    Terrific Flourless Chocolate Cake

    LoAnne Meyer from Nampa, ID

    This recipe is just great! I make this for several family members who are glutein intolerant. It is very rich. Also, it is delicious topped with whip cream and raspberries.

  •  Star(s)

    chocolate decadence

    DONNA WATSON from GARFIELD HEIGHTS, OH

    This was truly an experience of the senses!!! The cake was moist and tender. The chocolate was rich and decadent. As a confirmed chocaholic, I must say that this cake was extremely satisfying. I served it warm with optional ice cream (my husband) and cold. My son and I even shared a piece for breakfast the next morning. I would caution bakers to follow the recipe exactly-- COOL where it says to 'cool', or the eggs will cook instead of blend. My goal now is to make it and take it---if I can smuggle it out of the house!!! It was really easy to make.

  •  Star(s)

    Chocolate Heaven

    Deborah Williams from IRVING, TX

    This has got to be the best chocolate cake ever. So easy to make and so good to eat. It was a big hit and no one guessed it was flourless. Will use this recipe again and again.

  •  Star(s)

    Flourless Chocolate Cake

    BONNIE MAZZOTTA from STATE COLLEGE, PA

    This should be rated A- for awesome! I made this for Memorial Day & everyone agreed it tasted like MORE!!!!!! Easy to make & tastes delicious!

  •  Star(s)

    Great traveling cake

    JENNIFER HANLON from PORTSMOUTH, OH

    I needed a recipe for a traveling dinner my neighborhood hosted recently. This was perfect! It traveled well, and since there isn't gooey icing, my cake looked just as good once it was delivered.

  •  Star(s)

    Flourless Chocolate Cake

    Lora Turner from LOUISBURG, NC

    I made this for my husband to take to work - everyone was convinced he had picked it up from a bakery! It is now the official birthday cake for his section and I'm the offical baker. This cake is delicious and very easy to make.

  •  Star(s)

    Great for people with gluten allergies

    Amanda Holtgrewe from HENLEY, MO

    I love this recipe for its convience and that I can make it for a friend who is deathly allergic to wheat and wheat by-products. She loves it because it taste like real cake! Its a great recipe!!

  •  Star(s)

    Incredible

    dorothy visinho from EAST PROVIDENCE, RI

    This cake is very good. A great cake for chocolate lovers, which I am. It's light and great with a nice cold glass of milk.

  •  Star(s)

    Over Load of Chocolate

    Pauline Johnsey from No. Stratford, NH

    Heavenly chocolate, Heavy and it usses lots of eggs (8). But is just out of this world for a very special occasion. Loved it and have made it several times.

  •  Star(s)

    Chocolate Bliss!

    Anissa StClair from AURORA, IL

    This dessert is so good! The edges and top get a delicate crisp crust and the inside is fudgy and moist. A must for any chocolate lover!

  •  Star(s)

    Flourless Chocolate Cake

    Susan Bardes from INDIANAPOLIS, IN

    I've been looking for low-carb desserts and this hit the spot. Not only is it easy to make but it is delicious, too. Plus, it works on my chocolate fix. I will definitely recommend it to friends.

  •  Star(s)

    passover baking

    betty briner from MIAMI, FL

    In a quandry as to seder dessert, I found this recipe. Very easy!!! Cake was dense and chocolatey and a huge hit. I substituted instant espresso for the instant coffee. Cake had a slightly heavier consistancy than a cheesecake and it cracked on top as it cooled, but it was delicious!!!

Nutrition Facts

Serving Size: 12/12 of recipe

Servings Per Recipe: 12 

  • Calories: 370
  • Calories from Fat: 240
  • Total Fat: 27g (41% of DV)
  • Saturated Fat: 15g (77% of DV)
  • Cholesterol: 180mg (60% of DV)
  • Sodium: 150mg (6% of DV)
  • Carbohydrates: 27g (9% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 21g
  • Protein: 7g
  • 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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Intoxicating Flourless Chocolate Cake

Ingredients

  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 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
  • 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1/3 cup granulated sugar
  • 8 large eggs
  • Powdered sugar
  • Sweetened whipped cream (optional)

 

Directions

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

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

BEAT eggs in large mixer bowl for 5 minutes or until the volume doubles. Fold 1/3 of beaten eggs into chocolate mixture. Fold in remaining beaten eggs 1/3 at a time until thoroughly incorporated. Scrape batter into prepared pan.

BAKE for 35 to 37 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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