5 from 2 votes
Flourless chocolate cake is ideal for special occasions.  Its fudge, gooey, chocolate lovers heaven in every bite.  You can "fancy" it up with simple tricks to decorate the top too!
THE Flourless Chocolate Cake recipe
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

Flourless chocolate cake is ideal for special occasions.  Its fudge, gooey, chocolate lovers heaven in every bite.  You can "fancy" it up with simple tricks to decorate the top too!

Course: Dessert
Cuisine: American
Keyword: chocolate cake, flourless chocolate cake
Servings: 12 servings
Calories: 512 kcal
Author: Family Friend Brenda M
Ingredients
Cake
  • 12 oz. bittersweet chocolate
  • ¾ cup unsalted butter
  • 6 eggs separated
  • 12 tbsp. sugar
  • 2 teaspoons vanilla
Glaze
  • 1/4 cup whipped cream
  • ½ cup dark corn syrup
  • 8 oz. bittersweet chocolate
  • 1/2 cup powdered sugar
Instructions
  1. Preheat oven to 350°
  2. Butter 9” spring form pan. Line bottom of pan with waxed paper. Butter paper.
  3. Wrap outside of pan with foil
  4. Stir chocolate and butter in medium saucepan over low heat until melted and smooth.
  5. Remove from heat, cool to lukewarm, stirring often.
  6. Using mixer beat egg yolks and 6 tbsp. sugar until mixture is very thick and pale (about 3 minutes)
  7. Fold lukewarm mixture into yolk mixture. Then fold in vanilla.
  8. Using clean dry beaters beat egg whites beat egg whites in another bowl until soft peaks form. Gradually add remaining 6 tbsp. of sugar and beat until medium-firm peaks appear
  9. Fold whites into chocolate in 3 additions.
  10. Pour batter into prepared pan.
  11. Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs….. about 50 minutes
  12. Cool cake on rack. (Cake will fall)
  13. Gently press down crusty top to make evenly thick cake.
  14. Using a knife, cut around pan sides to loosen cake.
  15. Remove cake sides.
  16. Place 9 “: tin, or plate on atop cake (or cardboard) Invert cake …peel off parchment.
  17. Place cake on baking sheet . Spread 1/2-cup glaze smoothly on top and sides.

  18. Freeze until almost set, about 3 minutes.
  19.  Make glaze by adding melting chocolate and corn syrup until blended in a small sauce pan.  Allow to cool for 5 mins, then spread 1/2-cup glaze smoothly on top and sides.

  20. Pour remaining glaze over top smooth sides and top. 

  21. If making white squiggles as pictured you will mix whipping cream and powdered sugar in a bowl until blended, then place it in pastry bag or ( zip lock bag butting off a small tip) to pipe.  Decorate as desired while second coat of glaze is still liquid.  Place cake on platter and chill until the glaze is set, about an hour.

  22. Can be made a day ahead.
  23. Cover with dome and store at room temp.
  24. Garnish with shavings and serve at room temp.
Recipe Notes

To make the design of the cake shown you will take 1/4 cup powdered sugar and 1/4 cup whipping cream and mix to get a frosting.  Place in a piping bag or in a zip lock back and then cut the corner tip off to pipe out frosting.

Starting at the center in one continuous circle pipe out a spiral going from small to large (about 1/4" apart each line ) until you have a spiral on the entire top of the cake.  You want to do this immediately after placing the glaze on the cake so that you can then pull on the white frosting thru the chocolate glaze to get the design.

You then use a tooth pick to draw from the center to the edge in equal distance.  Once you have gone all the way around the cake you then come back and in between each line you have already drawn you go from the edge of the cake to the center.  This will give you the squiggle effect and the small flower at the center.