Bruce Marder's Flourless Chocolate Cake Recipe

Name: Bruce Marder's Flourless Chocolate Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. Melted unsalted butter or possibly margarine; 1/2 c. Plus 2 Tbsp. unsalted butter or possibly margarine; 1 1/2 c. Sliced almonds; 5 ounce Melted semisweet chocolate, cooled; 5 x Large eggs, separated; 1/2 c. Sugar; 2 Tbsp. Unsalted butter or possibly margarine; 3 Tbsp. Honey; 1/4 c. Water or possibly coffee; 6 ounce Semisweet chocolate, minced

Servings: persons

1
Beach Cafe, Rebecca's, and DC3.
2
Cake: Generously brush 9-inch round cake pan with 1 Tbsp.
3
melted butter.
4
Line bottom with round of parchment or possibly wax paper.
5
Brush with remaining melted butter.
6
Sprinkle generously with sugar.
7
In food processor fitted with knife blade, cream butter.
8
Add in almonds and beat till mix comes together.
9
Add in melted, cooled chocolate and blend well.
10
Add in egg yolks, 1 at a time, and continue blending till smooth and fluffy.
11
In large bowl of electric mixer, beat egg whites till foamy.
12
Add in sugar and beat till smooth and hard.
13
Mix in 1/3 of egg white mix to lighten and mix in remaining egg whites gently but thoroughly.
14
Spoon batter into prepared cake pan.
15
Bake at 400 degrees 10 min, then reduce oven temperature to 250 degrees and bake 1 hour and 30 min, till cake is crusty on top and toothpick inserted in center comes out dry.
16
Cold on rack.
17
Invert onto large plate, peel off parchment paper and invert onto cake plate.
18
Pour Chocolate Glaze over cake and spread or possibly tilt cake till completely covered.
19
Chocolate Glaze: In heavy saucepan, combine butter, honey, and water.
20
Bring to boil, remove from heat and add in chocolate.
21
Beat till stiff sufficient to spread or possibly drizzle over cake.
22
If glaze is not thick sufficient, return to heat and simmer 3 to 5 min, mixing constantly.

1591

kcal

Calories

117

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbsp. Melted unsalted butter or possibly margarine, 1/2 c. Plus 2 Tbsp. unsalted butter or possibly margarine, 1 1/2 c. Sliced almonds, 5 ounce Melted semisweet chocolate, cooled, and more.

Yes, Bruce Marder's Flourless Chocolate Cake Recipe 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.

That's it — enjoy your meal!