Flourless Chocolate Cake - Kraft Recipes Top
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Flourless Chocolate Cake

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Make It

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  • Put rack in middle of oven and preheat oven to 350 degrees F. Butter 10-inch springform pan and line bottom with parchment or wax paper and butter paper
  • Melt chocolate with butter in a medium metal bowl. Set over a saucepan of barely simmering water, stirring until smooth. (May use the microwave - put in glass container and put in microwave at high for one minute.) Stir. If needed, put in for another 15 seconds. Stir. Repeat if needed. Note: the chocolate/butter will continue to melt after being removed from the microwave. Stirring helps this). Remove bowl from heat and whisk in sugar. Add eggs one at a time, whisking well after each addition. Sift cocoa powder over chocolate and whisk until just combine. Pour batter into a springform pan.
  • Bake until top has formed a thin crust and a wooden pick or skewer inserted in center of cake comes out with moist crumbs on it -- 35-40 minutes. Cool cake in the pan on a rack for 10 minutes. Then remove side of pan and invert cake onto a plate and re-invert onto rack to cool completely. Dust cake with cocoa powder before serving.

Special Equipment Needed


SPECIAL EQUIPMENT: a 10-inch (26 centimeter) springform pan The trick to a flourless cake is choosing what you'll use to provide the structure that flour supplies in a standard cake. The cocoa powder does the trick in this cake. This, along with the eggs, makes the cake dense and rich. The secret of this cake (which there is no need to tell your guests) is that it is also one of the easiest of all cakes to put together. Cake may be made up to three days ahead and kept in an airtight container at room temperature. My notes: This cake can also be made as cupcakes. You may want to butter the inside of the cupcake paper through, as it will stick to it. I found this on America's Test Kitchen, however I went back to look for it and couldn't find it (there is a floorless cake recipe there, but it's not the same one).

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