Almost Flourless Chocolate Cake – a delicious recipe with bittersweet chocolate, butter, eggs, vanilla, sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees F.
2
Line a 9-inch round spring-form pan with parchment paper.
3
In a double boiler, whisking frequently, melt the chocolate with the butter.
4
Set aside for 5 minutes to cool slightly then transfer to an electric mixer fitted with a whisk.
5
Add the eggs and beat at the high speed for 10 minutes.
6
Add the vanilla.
7
Combine the sugar and flour and gently fold this mixture into the whipped chocolate base.
8
Pour the batter into the prepared pan and bake until the cake is firm, but the center still moist, about 15 minutes.
9
Cool cake then invert onto a serving plate.
10
Dust with confectioners' sugar and serve topped with sweetened whipped cream or in a pool of creme anglaise.
1109
kcal
Calories
76
g
Fat
83
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound fine quality bittersweet chocolate, finely chopped, 10 tablespoons butter, 5 eggs, 1 teaspoon vanilla extract, and more.
Yes, Almost Flourless Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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