A Little Time and a Keyboard: Decadent Flourless Chocolate Cake {Munchie Monday}

Decadent Flourless Chocolate Cake {Munchie Monday}

Monday, August 5, 2013

I love working with chocolate. I do have some tried and true recipes. However, every once in awhile, I like to try something new. One of my favorite restaurants has a flourless chocolate cake so I thought I would try making one this past weekend. Most of the recipes I found used six eggs. Now, I believe in allowing indulgences here and there. But, six eggs seemed a little much for me. (Six---really????) I found a recipe by King Arthur using only three eggs. I adapted my recipe from this one. It came out great!


1 cup semisweet chocolate chips
8 Tbsp butter
1/2 cup granulated sugar*
1-2 Tbsp honey*
1/4 tsp salt
2 tsp coffee
1 tsp pure vanilla extract
2 large eggs
1 egg white
1/2 cup unsweetened cocoa powder


1/2 cup bittersweet chocolate chips
1/4 cup milk
1/4-1/2 tsp coffee (to taste)


Preheat your oven to 375. Grease an 8 in cake pan. Cut parchment to fit in the bottom of the pan. Place the parchment into the pan and grease.

You can either heat the butter and chocolate chips in a microwave until the butter is melted and the chocolate chips are soft. You can also do this over a double boiler. I used a double boiler to make my cake. Once the butter was mostly melted and the chocolate chips were soft, I removed the top pot from the heat and mixed to melt the chocolate chips the rest of the way. I did have to put the back over the heat to melt and mix all of the way.

Next, transfer the mixture to a mixing bowl. Add the sugar, honey, coffee, salt and vanilla. *The original recipe called for 3/4 cup sugar. I reduced the amount of sugar and added a little honey. You may be able to tinker with these amounts a little to get your desired sweetness.

Then, lightly beat the eggs and egg white in. After, incorporate the cocoa powder.

Pour the batter into the prepared pan and smooth out. Bake for 25 minutes. The cake will be finished when inner temperature is 200 degrees. I actually had to bake my cake for 32 minutes probably due to the combination of my changes and the fact that I used a loaf pan instead of a cake pan. (Don't ask.)

Let the cake cool for 5 minutes before trying to remove from the pan. Then, loosen the sides with a spatula or butter knife. You should be able to turn the cake out onto a cake plate.


The glaze is super-easy to make. I used the double boiler for this again.  I first warmed up the milk a little (not much, just so it would not be too cold when I added the chocolate). Then, I added the chocolate and coffee. Once everything was incorporated, I poured the glaze onto the cake. If the glaze seems thin before you pour it, incorporate some more chocolate chips. After adding the glaze, chill the cake.

1 comment

  1. This sounds delicious! Thank you for sharing with the Clever Chicks Blog Hop this week!

    Kathy Shea Mormino
    The Chicken Chick