Almost-Flourless Chocolate Cake

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Almost-Flourless Chocolate Cake

star rating (8) rate this recipe »
Published prior to 2008

A pound of chocolate, a stick of butter, a few eggs and some flour to bind it together -- how can you possibly go wrong?

1 pound semisweet or bittersweet chocolate
1/2 cup (1 stick, 4 ounces) unsalted butter
1/4 teaspoon salt
1 1/2 teaspoons King Arthur Unbleached All-Purpose Flour
2 teaspoons sugar
1 teaspoon hot water
1 teaspoon vanilla
4 large eggs, separated

Preheat the oven to 425°F. Grease an 8-inch round cake pan.

In a double boiler, or in a microwave, heat together the chocolate and butter till just melted. Stir in the flour, sugar, water, vanilla and egg yolks, mixing to combine thoroughly, but not beating.

Beat the egg whites until stiff but not dry. Gently fold them into the chocolate batter. Turn the batter into a greased 8-inch round cake pan.

Bake the cake for 15 minutes. Remove it from the oven; the middle won't appear set -- that's OK. Turn the cake out of the pan, allow it to cool, and decorate it with 1 pint heavy or whipping cream, which you've whipped with our neutral or raspberry mousse mix (if desired; it'll allow the cream to hold its shape longer). Decorate with sugar decorations, or fresh raspberries. Yield: 1 very rich cake, about 16 servings.


  • star rating 03/26/2013
  • Julia from NJ
  • 02/20/2012
  • Callie84 from KAF Community
  • Haven't tried yet...Is this cake similar to Chocolate Indulgence Cake Mix?
    The almost flourless cake, because of the egg whites that are folded in, is less dense than the indulgence cake. It also does not have the ganache glaze topping. ~Amy
  • 01/01/2010
  • Gina M from Canton, GA
  • I haven't made this cake. Just a comment, however. WHen making a flourless cake or cheesecake like this using parchment paper, it sometimes helps to use TWO pieces of parchment paper. Grease the top of each one, and the cake will detach more easily from the pan.
    Great tip! Thanks for sharing it here! Irene @ KAF
  • star rating 12/15/2009
  • Meridith from Hugoton KS
  • I substituted 2-1/4 t. of cornstarch for the flour in this recipe and it came out fabulous. I was a little concerned about how loose the middle of the cake was after cooling for 30-45 minutes - it was the consistency of warm chocolate pudding or a molten lava cake. Mary at the Baker's Hotline assured me that allowing the cake to sit for six hours, the cake would firm up. Even after an hour, the center was already firmer than when I first cut into it. I also found that lining the pan with parchment paper allowed the cake to just slide out with no sticking or breaking.
  • star rating 06/19/2009
  • Lydia from Fort Wayne, IN
  • I used an inexpensive Baker's Secret pan purchased at the grocery store. I made the cake twice: same pan, different ovens with excellent results. I allowed the cake to cool in the pan for 15-20 minutes and then popped it out onto the plate. The cake did not stick. It was beautiful and very yummy an hour and a half later, still slightly warm.
  • star rating 02/07/2009
  • Joy from Pa
  • After greasing the aluminum cake pan I coated it with cocoa powder - no problems with release. The cake was way too gooey after only 15 minutes, and I confirmed correct oven temp with a separate thermometer. I gave it 8 minutes more and it was still loose, but held it's shape. The flavor is a chocolate lover's dream!

    The recipe states, the cake will be loose. I recommend you let it cool longer before unmolding. Maybe even in the fridge or freezer for several hours. To unmold, run the bottom of the pan over a burner (gas or electric) to heat. Flip onto a plate. Let come to room temperature and serve. EFB @ KAF

  • star rating 01/25/2009
  • Jessica from On the beach
  • I found this recipe in the spring 2007 Baker's companion. Although it is listed under another name here, it's the same recipe. As the poster above me mentioned use parchment paper to line pan. Also, I use a false bottom pan. When you take it out of the oven after 15 minutes it doesn't look done but it is. Let it sit to cool then release bottom and peel carefully parchment off. Sometimes I have to trim the edges to make the cake even. Flip onto board or plate...add ganache. This is a very popular cake with my customers. I love to add liqueur de framboise to the ganache.
  • star rating 01/04/2009
  • Baker's Wife from Vermont
  • How can you possibly go wrong? Well, despite heavy greasing, this cake does not release its top from the pan, resulting in a gooey disaster. Perhaps cooking time needs to be adjusted depending upon the oven. Parchment paper may have helped. But I'm out a pound of expensive chocolate and I don't have a birthday cake to show for my efforts! Smells wonderful, though.