With only four ingredients and three steps, this is an easy flourless cake. And it’s scrumptious—perfect to make for your sweetheart.
As with other flourless chocolate cakes, this is dense and chocolaty. A simple dusting of powdered sugar makes this cake elegant. Drizzle it with strawberry or chocolate sauce. Finally add a scoop of vanilla ice cream or a dollop of whipped cream.
Be sure and use good quality, dark cocoa. We use Ramstadt-Breda Dark Cocoa which has three times the cocoa butter of most national brands. This will not be the same with ordinary cocoa.
“We’ve made dozens of these flourless chocolate cakes and served them to our customers in the store plus we’ve used them in classes. This is the easiest flourless cake in the world. There are two keys to success: really good cocoa and a springform pan with a tight seal. For a tighter seal, we recommend a silicone springform pan.”
8 large eggs
1 cup rich, dark cocoa, Ramstadt-Breda or equal
1/2 cup butter, melted and cooled slightly
1 1/4 cups granulated sugar
Preheat the oven to 325 degrees.
Yield: 12 servings.