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.
Recipe by Foodie Goes Healthy Recipe Blog at