This 'flourless' chocolate cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence and this dessert is that and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate fiends will be in heaven. Serve with ice-cold fresh raspberry sauce.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
1 hr 30 mins
total:
2 hrs
Servings:
12
Yield:
1 9-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.

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  • Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat.

  • Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.

  • Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan.

  • Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.

Cook's Note:

If you want to remove your cake from the pan for presentation, just set it in a pan of hot water for a minute and it will pop right out.

Editor's Note:

Please note the addition of a raspberry coulis when using the magazine version of this recipe.

Nutrition Facts

333 calories; protein 5.8g 12% DV; carbohydrates 26.2g 9% DV; fat 25.2g 39% DV; cholesterol 102.9mg 34% DV; sodium 43.4mg 2% DV. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/26/2015
This is the first review that I have written for AllRecipies and the reason that I am commenting now is that Chef John's recipes are practically perfect! Read More
(31)

Most helpful critical review

Rating: 2 stars
07/17/2017
It's the most awful chocolate cake I have made...flat and it falls apart. It isnt the nicest tasting cake either..I would rather stick to other recipes that actually work! Wont make this again! Read More
64 Ratings
  • 5 star values: 60
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/26/2015
This is the first review that I have written for AllRecipies and the reason that I am commenting now is that Chef John's recipes are practically perfect! Read More
(31)
Rating: 5 stars
06/09/2017
FYI 18 ozs chocolate equals 3 cups chips Read More
(13)
Rating: 5 stars
07/24/2015
OMG!!! If you are not a chocolate fiend like me then this is definitely NOT for you!!! I cheated a little in preparing this because I do not have a double boiler (it is on my list of things to procure). I used a regular sauce pan and put the stove on its lowest setting to melt the choc/ butter sauce Hershey's special dark chocolate bars, they seemed to work just fine as opposed to the cacao chocolate bars, I suspect would be expensive. I wouldn't serve this without the raspberry sauce, as the cake is extremely rich and requires the sauce to cut the sweetness. I tasted it without the sauce and almost wanted to ask for insulin to prevent high glucose coma...lol. Overall, this is sweet, easy to prepare, has very few ingredients and is impressive by any cooks standards. I can't believe I have paid up to $10.00 in restaurants for a desert I could have made myself. Chef John, you've outdone yourself once again!!! Read More
(12)
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Rating: 5 stars
02/01/2016
I made this for my Daughter who is gluten intolerant, and I was blown away by this decadent cake. I did exclude the cayenne simply because I was out, and made a granache for the top and served with homeade whipped cream. It is now a regular dessert well worth the effort which really is not much, I am just new to baking from scratch. Read More
(12)
Rating: 5 stars
02/15/2015
This reipe lives up to it's name. It is totally chocolate and toally decadent! A chocolate lover's dream cake! We absolutely LOVED it! It was easy to bake and didn't require a water bath. Followed the directions to the T. I served with just a bit more decadence; heavy whipping cream. (I used liquid coffee mate on mine as it is Lactose-free) If I could, I would give this a 10 Star rating. Read More
(7)
Rating: 5 stars
02/04/2018
I only had 16 oz of chocolate in my pantry but I did not even adjust any of the other ingredients at all and it came out like a dream from chocolate heaven. I only had Ghirardelli chocolate which has always been a disappointment to me but it worked out wonderfully....it must have been the 10 Tablespoon butter-infusion....I mean, how can that fail? Read More
(4)
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Rating: 5 stars
05/12/2017
Amazing dish. I followed the recipe exactly except I couldn't get the 62% Cacao chocolate bars. I used some Ghirardelli semi sweet chocolate chips and it was still one of the best desserts I've ever had. I also topped it with his raspberry sauce. This is a birthday dessert for sure. Read More
(4)
Rating: 5 stars
03/15/2017
This was AWESOME and simple to make! Will definitely make again. Made exactly as written except melted chocolate and butter in pot over lowest heat since I don't have a double boiler. I was out of cayenne so added a pinch of chili powder instead. Dusted with powdered sugar before serving. Very dense and sinfully rich! Read More
(3)
Rating: 5 stars
02/03/2019
Made as written. Directions were spot on. Used Ghirardelli Baking Bar Semi-Sweet Chocolate which is about 50% cocoa per their website. Using an electric mixer on high settings it took about 8 minutes to bring the egg mixture to a pale and very thick state. Whisking this mixture would seemingly take quite a bit longer and be a workout. Perhaps not a guilt free indulgence but well worth every pleasurable bite. Made the "Fresh Raspberry Sauce" to compliment this dessert and had vanilla frozen yogurt for anyone wanting to add a scoop. Thank you Chef John. Read More
(2)
Rating: 2 stars
07/17/2017
It's the most awful chocolate cake I have made...flat and it falls apart. It isnt the nicest tasting cake either..I would rather stick to other recipes that actually work! Wont make this again! Read More