Flourless Chocolate Cake

This my go-to flourless chocolate cake recipe...and I've tried a few. I think it's the 2 sticks of butter. The bittersweet chocolate I use is the Ghiradelli. I also add a teaspoon of instant espresso to the batter. It deepens the flavor of the chocolate.

Another fantastic recipe from Real Simple. It is easy to make, can be prepared ahead of time, keeps well in fridge (or freezer) and a little slice is perfect. The creme fraiche whipped cream is a delicious addition as are fresh berries.

This is a good recipe, but this recipe would not be good for a Kosher Seder meal, because of the dairy in it.

I've made twice. The second time I substituted 2 Lindt Dark Chocolate Intense Orange bars for the bittersweet chocolate. The small bits of dried orange peels in the bars baked into the cake well. The result was an intensely rich and lovely cake. I will make again with this substitution.

The ingredients call for 1 1/4 cup heavy cream, Directions call for 1/4 cup. Which should I be using?

This cake was AMAZING. Almost like a chocolate ganache. I used TAZO Chocolate Mexicano with Orange, 70% Cacao. It keeps well in the refrigerator and a small wedge is very satisfying!

This is my Go-To dessert for Passover! Always a huge success with everyone wanting seconds! Very easy to do... use the Ghiradelli bittersweet chocolate bar. Easy to break with your hands. I also made 4 days advance and froze it! Worked out great!!

I have made this cake for years--making it today as one of our Thanksgiving desserts. It is easy, delicious, and so decadent. SO good!

Is this gluten free?

The food starch is often added to prevent clumping.

I followed the recipe as is. I left it in the oven 35 minutes. It was puffed and felt firm. It was also cracking at 35 minutes. I left it one hour before removing the form. It is very moist in the middle, like pudding, but firmer. It tastes delicious. I will leave it in the over longer next time - maybe 45 minutes. The topping is very good. I like the sour cream in it.

Anyone know if you can bake this as cupcakes instead of cake?

I took the cake out of the over at 36 minutes - there was no movement and passed my "finger-touch test." Waited an hour and a half, the top cracked as it cooled. The flavor is delicious - but almost too moist. Would like it to be a little more cake-like and less juicy. I might try leaving it in the oven longer next time, but am hesitant as the top cracked as it cooled with only 36 minutes.

Wonderful so easy to make and no one notice there is no flour I will be making this often, and the topping easy to make and compliments the cake which I dusted with some coco powder and added some blue berries.

Awesome! This is my first flourless cake! One of my coworkers has sworn off gluten/wheat products, so I was at a loss as to how to celebrate her birthday and stumbled across this. OMG. Delicious. It was a hit according to both the birthday girl and the rest of the wheat eating office populace. I didn't really feel like the whipped topping was that great or even necessary (I made it with sour cream - though I did think it went really well with the fruit another girl brought in!). We did make sure to really wisk the egg mixture well,and slowly added the chocolate mixture to the egg mixture, whisking thoroughly the whole time. We made two cakes (one at a time), and both turned out great. The cake does get quite puffy in the oven then sinks as it cools. This was a delightful treat I will make again.

Wow! I had a gluten free house quest and came across this recipe. It was FANTASTIC, all 6 of us loved it and it was fairly simple too. Really beautiful with the dusting of sugar and I also added sliced strawberries on the side for color. The whip cream was delightful, adding that bit of sour cream was the ticket. I will make this again soon and sit back and collect the compliments;)

Does the cake rise in the oven, how much space should be left in the pan? Should i add some baking powder in high altitude, above 7000 ft?

I do a lot of baking!!!BUT this recipe is a little confusing. It shows dark flowerless cake, but look at number 4 & 5. Shouldn't the whipping cream/sour cream be stirred into batter before its baked????? this is not what the recipe says. Help me on this!! After "soft peak" what??? Thanks

Love, love, love this recipe! So easy to make but feels and tastes so special and decadent! Be aware that you may become addicted...

Best gluten free, lower-carb dessert around. I was careful to butter the pan and flour it with cocoa and it slid right off onto the platter once I ran a knife under it. Cholesterol is not the enemy, it is carbs so don't skimp on butter or eggs, I used duck eggs are they are richer. The best chocolate is Ghiradelli. enjoy

Cholesterol & calories can be reduced in this recipe. I used egg whites for 3 of the whole eggs (2 egg whites equal 1 whole egg, Splenda instead of granulated sugar, and reduced fat sour cream. There are a couple of tasty ricotta cheese/chocolate desserts on Real Simple that are less calorie dense and very good, too.

Awesome dessert! I used sour cream with the confectioner's sugar and loved it. I have also served it with fresh raspberries on top. Some complained about it sticking to the spring form pan, but I just leave it on the bottom, until the cake is gone- it's one of the benefits of using that type of pan (I used 8 in and it was fine). My guests were impressed as well... Yum!

LOVED this cake. it was really easy to make and i just left mine in the pan instead of trying to remove it perfectly. i also reduced some calories and fat by using the smart balance buttery sticks instead of real butter. my husband didn't notice a difference between the real thing. he said it tasted like a cake from our favorite fancy dessert spot (~12/slice). fantastic!

This cake was really really good - yes it is rich and has too many calories, but for dark chocolate lovers it was wonderful. I especially liked the whipped cream with it. Only problem I had wih cooking it was it sort of stuck to the bottem of the springform pan.

did you make this? please make sure if you are rating you are rating because you have tried it.

Two questions: Do you think an 8-inch springform pan can be used, and if so, should the baking time be adjusted? Could you substitute Splenda to reduce the calories?

Boy that cake looked great until I found out its calorie count and cholesterol number. Looked too good to be true and turned out to be. Oh well. Life goes on.

Excellent! Deserves ******s! Serve very slim slices as this is a very rich dessert but worthy of high praise.

sounds good, but only 2 stars?