Food Recipes Allrecipes Flourless Chocolate Cake 3.8 (4,161) 29 Reviews As if this decadent dark chocolate cake's flavor wasn't glorious enough on its own, the texture of the flourless cake is dense and luscious. It's like classic chocolate cake meets fudge. By Sara Quessenberry Sara Quessenberry Sara Quessenberry is a recipe developer, food stylist, and cookbook author with nearly two decades of experience in the culinary arts. She was a food stylist and recipe developer at Real Simple for five years. She's currently the food director at doitDelicious.com. Highlights: * Food director at doitDelicious.com * Collaborates with Jessica Seinfeld on recipes for her cookbooks and website * Wrote an award-winning cookbook, The Good Neighbor Cookbook Real Simple's Editorial Guidelines Updated on January 11, 2018 Print Share Share Tweet Pin Email Hands On Time: 20 mins Total Time: 2 hrs Yield: 10 serves Jump to Nutrition Facts You can serve this dessert with a tangy version of whipped cream which balances the cake's richness: beat together 1 cup of heavy cream with 1/2 cup of crème fraiche or sour cream until soft peaks form. Make the whipped cream a few hours ahead of time, store it covered in the refrigerator, and give it a quick stir right before serving. Ingredients 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan ¼ cup unsweetened cocoa powder, plus more for the pan 1 ¼ cups heavy cream 8 ounces bittersweet chocolate, chopped 5 large eggs 1 cup granulated sugar ½ cup crème fraîche or sour cream ¼ cup confectioners’ sugar, plus more for dusting Directions Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with cocoa (or confectioners’ sugar) and serve with the whipped cream mixture. For serious chocolate lovers only! This rich, dense, and supremely moist cake is packed with two sticks of butter, heavy cream, sour cream, sugar, and a double dose of chocolate. For a pretty presentation, dust the top with confectioners’ sugar and serve with lightly sweetened fresh whipped cream.Get the recipe:Flourless Chocolate Cake. Roland Bello Print Nutrition Facts (per serving) 530 Calories 44g Fat 37g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 530 % Daily Value * Total Fat 44g 56% Saturated Fat 26g 130% Cholesterol 203mg 68% Sodium 53mg 2% Total Carbohydrate 37g 13% Total Sugars 32g Protein 6g Calcium 49mg 4% Iron 1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.