flourless chocolate cake


I married a sweets guy.  Yes, he’s a sweet guy, but he’s a SWEETS guy.  He can smell a cookie from a mile away and if you leave a chocolate candy bar anywhere near our house, he’s sure to find it, ESPECIALLY if it has chocolate in it.  Since he doesn’t like coffee or ice cream, it’s a good freaking thing he loves chocolate!  Um, also, he doesn’t really care for peanut butter or cheese.  You guys, seriously, have pity on me!

My husband, he’s a very calculated, thoughtful, and predictable (most of the time) man.  Once he makes a decision, that’s it, he’s thought long and hard about it and he’s sure it’s THE decision he wants to make.  Which is one reason there’s no convincing him, NO MATTER HOW HARD I TRY, to like ice cream.  And then there’s me.  The opposite.  I just make decisions, haphazardly, and I figure out the details (consequences) as they present themselves.  For example, if we go to a restaurant and they have a flourless chocolate cake or a chocolate soufflé, for sure we’re going to be ending our meal with it.  Oddly enough, even though it’s one of his favorite desserts, I’ve never made it for him.  I just leave that task up to whatever restaurant we go to for his birthday.  But not this year.  This year, I did it myself!  Once again, the homemade version is always, ALWAYS better than anything you could buy.  This cake, it’s outrageous!


flourless chocolate cake 1



This is one of the easiest cakes to bake!  Shoot, it’s easier than making a batch of cookies.  It only requires 1 bowl and you don’t even do the mixing, a food processor does it for you.  You just dump all the ingredients in, turn it on, then dump it into the pan and bake.  If you don’t have a food processor, a blender might even work (although, I haven’t tried it that way yet).  I also love this cake because you can make it a couple days in advance.  In fact, you SHOULD make it a couple days in advance.  It tastes even better if it’s had a few days to chill in the fridge.  Now, you can make the cake as is, just a simple yet totally decadent flourless chocolate cake, maybe with some lightly sweetened whip cream to balance out the rightness.  Or, you can go ahead and make a whipped bourbon chocolate ganache, then add some brown sugar whip cream, and wrap it all up with Kit Kat bars.  It’s the man’s birthday, go big or go home, right?!?!


Happy Birthday, Jon!  I’m beyond thankful for you.  I love you!


flourless chocolate cake 2




I don’t have a technical recipe for the whipped bourbon chocolate ganache.  Basically I made a whipped milk chocolate ganache and added some (about 1/4 cup) bourbon right towards the end of the whipping.

I also don’t have a recipe for the brown sugar whipped cream.  All I did was add 1-2 tbsp of brown sugar to about 1 cup of heavy cream, and whipped until it formed firm peaks.  I think the brown sugar really brings out the bourbon in the ganache.

To make the ENTIRE cake: Spread a very thin layer of whipped ganache (or any frosting you like) around the sides (to hold the Kit Kats in place), then spread the rest on the top.  Then plop and spread the whip cream on top, then add chopped Kit Kats (or whatever other ‘decorations’ you want).  Keep it in the fridge until about 1 hour before serving, then let it come to room temperature just slightly.  Although, you can serve the cake at whatever temperature you like; cold or at room temp, your choice.


Flourless Chocolate Cake


  • 16 oz. good quality chocolate, chopped (I used a combination of milk and dark chocolate)
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 3/4 cup very hot strong coffee (or use instant coffee in hot water)
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2 tbsp unsweetened cocoa powder
  • 8 large eggs, room temperature
  • 1 tablespoon vanilla extract


Preheat the oven to 350 degrees.

Line the bottom of a 9 inch springform pan with parchment paper. You can also wrap the outside of the pan with tin foil to prevent any dripping/leaks (my cake didn’t drip at all though)

Break up the dark chocolate into pieces and dump the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits then add the sugars. Pulse until the chocolate and sugar turns into a sandy grain texture.

Pour the hot coffee slowly into food processor and pulse again until the chocolate is melted. Scrape the sides a couple times if you need too.

Add the butter pieces and the cocoa powder, and pulse to combine.

Then add the eggs and vanilla, and process until smooth. The batter will be a creamy liquid.

Pour the batter into the lined Springform pan.

Bake at 350 degrees in the center of the oven, until it’s puffed and cracked – about 55 to 65 minutes (could take up to 1 hr and 15 min) Use a wooden toothpick to check the center of the cake. It should come out clean, with only maybe a little crumb on it.

Place the cake pan on a wire rack to cool. The cake will deflate. That’s OK! After it’s cooled, you can press down on the remaining puffy parts to make it even on the top. Or, you can leave it rustic and puffy.

When the cake is completely cooled, cover, and chill it for at least three hours or overnight is even better!

Serve thin slices with slightly sweetened whip cream.

OR, frost it and decorate it in a way that best suits your special occasion.



Recipe adapted from Gluten Free Goddess