You’ll Thank Me for this Almost Flourless Chocolate Cake Recipe

Almost Flourless Chocolate Cake | Foodie Goes HealthyThis almost flourless chocolate cake will make you look like a professional baker. This cake is perfect for any holiday or dinner party. I have made this cake countless times, and guests are always crazy for this cake which is chocolatey and rich, but not too rich and not too sweet. The texture is a bit cakey and a touch fudgy. It’s like a flourless chocolate torte, not an average birthday cake. It’s just right; in fact, it’s addicting.

Guests frequently ask me for the recipe, and now they also make this fool-proof recipe. Originally, my sister got this recipe from a 1995 Bon Appetit Magazine— a reader mailed in the recipe, and she had received the recipe from her French aupair. My cousin Jody turned in this recipe for the school cookbook saying the recipe came from me. Now moms come up to me at school thanking me for this amazing chocolate cake recipe. Try this recipe, and you will thank me too.


Almost Flourless Chocolate Cake
Serves: 12
  • 10 ounces semisweet chocolate (I use Baker's squares)
  • 1 cup unsalted butter (2 sticks), plus extra for greasing the pan
  • 5 large eggs
  • 1-1/4 cups granulated white sugar
  • 5 tablespoons unbleached all-purpose flour
  • 1-1/2 teaspoons baking powder
  • Cocoa powder for dusting the pan (or additional flour)
  • Powdered sugar for garnishing the finished cake
  1. Place rack in the middle of the oven, and preheat to 325 degrees F. Prepare a 10 inch Springform Pan by buttering the inside of the pan and lightly dusting with cocoa powder (or dust with flour). Measure 2 pieces of aluminum foil that are slightly larger than the pan. Set aside.
  2. Melt chocolate and butter in a small, heavy saucepan on the stove with low heat and stir periodically. Alternatively, melt in the microwave with 50% power until just melted; do not overcook. Stir so ingredients are combined and smooth. Set aside to cool a little.
  3. In a separate large bowl, beat the eggs and sugar with a mixer or whisk vigorously until ingredients are well-combined and the mixture begins to thicken.
  4. Sift the flour and baking powder over the egg mixture. Then gently fold until incorporated.
  5. Next, gradually fold in the chocolate mixture. Pour the batter in the prepared pan.
  6. Place the cake pan in the oven with one piece of foil under the cake pan to catch any drips, and bake the cake uncovered for 20 minutes. Then remove the foil from under the pan, and place a clean piece of foil resting on top of the cake pan. Bake the cake covered for 30 minutes more. The cake is done when a toothpick inserted into the center of the cake comes out with moist crumbs attached.
  7. Let cake cool uncovered in the pan on a rack. The cake will fall a little. When the cake cools, run a knife or thin spatula around the inside of the pan to loosen the cake. Remove the side of the springform pan. Garnish cake by sifting powdered sugar over the top of the cake like a dusting of snow. And here's a decorating tip from my sister: You can even use a stencil or doilies on top of the cake to make a pattern with the powdered sugar. Enjoy!
This cake can be made a day ahead. It can even be frozen for up to a month. It doesn't get any more amazing than this.

Passover adaptation: To make this cake for Passover, simply substitute Matzo Cake Meal for the flour. It comes out really well!

To learn about the technique of gently folding ingredients into a batter, click here.

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8 Responses to You’ll Thank Me for this Almost Flourless Chocolate Cake Recipe

  1. Ayu October 28, 2017 at 3:36 AM #

    Hi, i just try your recipe. If i want to give to mu cousine tommorow, am I need to put in the freezer or just in room temperatur until tommorow??

    • Dana October 28, 2017 at 9:25 AM #

      Once the cake cools, cover it and leave it on the counter until tomorrow. Cover the cake with foil or plastic wrap, or use a cake stand with a lid. Dust the cake with powdered sugar tomorrow, or if you already put it, add a little more if needed tomorrow. It will taste great tomorrow- enjoy!

  2. Beth (OMG! Yummy) April 20, 2016 at 7:12 AM #

    I’m not in charge of dessert this year or I would absolutely be making this!

  3. Kathy Gallagher December 22, 2012 at 1:45 PM #

    Yum! The picture makes me want to eat it!

    When I make it, i place a paper doily over the top of the cake and lightly dust powdered sugar through a mesh sieve over the doily. Then I carefully lift up the doily and have a pretty pattern on top. Fancy! I also sometimes slice the cake and set it on top of a pool of raspberry sauce (from a jar) on the plate with a few fresh raspberries on top.

    • Dana December 22, 2012 at 10:03 PM #

      Thanks for the decorating tips, so professional. And thank you for the recipe for the best chocolate dessert ever.


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