Very rich flourless cake made with lots of chocolate. A velvety ganache icing finishes it off with even more rich chocolate goodness.

Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
12
Yield:
1 - 9 inch cake
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. Line the bottom of the pan with parchment paper, and then wrap the outside of the pan with aluminum foil.

    Advertisement
  • Combine 14 ounces of bittersweet chocolate with the butter in a metal bowl over a pan of simmering water. Stir frequently until melted and smooth. Remove from heat, and cool to lukewarm.

  • In a medium bowl, whip egg yolks with half of the sugar (6 tablespoons) until thick and pale, about 5 minutes. Fold cooled chocolate into the yolks along with the vanilla and rum. In a separate glass or metal bowl, whip egg whites until foamy. Gradually add remaining sugar while continuing to whip to medium stiff peaks. Fold egg whites into the chocolate mixture in thirds. Pour the batter into the prepared pan.

  • Bake for 45 to 50 minutes in the preheated oven, until the top of the cake is puffed and cracked. A wooden pick inserted into the cake will still have some moist crumbs attached. Cool cake in the pan over a wire rack. The top will fall.

  • Place 1 pound of chocolate in a metal bowl. Heat cream to boiling in a saucepan. Pour hot cream over chocolate, and stir until smooth. Bowl may be set over a pan of simmering water if the chocolate is not able to melt completely from the heat of the cream.

  • Press down gently on the top of the cake to make it uniformly flat. Remove sides from the cake pan, and invert cake onto a plate. Remove parchment paper from the bottom. Ladle warm ganache over the top, and spread out to cover sides. Wipe drips from the plate, and let stand until set.

Nutrition Facts

667 calories; protein 8.6g; carbohydrates 54g; fat 46.6g; cholesterol 169.9mg; sodium 46.4mg. Full Nutrition
Advertisement

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/08/2007
I made this cake for a friend who has celiac's disease and it was a huge hit. The chocolate ganache was very good, but if I make again I will put it in the refrigerator to set. (I'm new to this so maybe that seems obvious but...) I would have also used less bitter chocolate for the topping. Otherwise a fabulous melt in your mouth cake. Read More
(22)

Most helpful critical review

Rating: 3 stars
06/28/2005
Woah!! this cake was so rich i could barely eat a sliver without getting a headache. my mom thought it was awesome but it was just too rich for my husband and i. i think the ganache was just a little over the top. maybe some powdered sugar sprinkled over the top instead of the ganache would make it less rich. Read More
(6)
29 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/07/2007
I made this cake for a friend who has celiac's disease and it was a huge hit. The chocolate ganache was very good, but if I make again I will put it in the refrigerator to set. (I'm new to this so maybe that seems obvious but...) I would have also used less bitter chocolate for the topping. Otherwise a fabulous melt in your mouth cake. Read More
(22)
Rating: 5 stars
07/24/2005
I made this cake for my son's (named William) birthday and it has become a tradition in our house. I used Ghiradelli Chocolate and the quality of the finished torte was impressive restautant qaulity. Read More
(18)
Rating: 4 stars
11/10/2003
This was easy to make and really delicious. It is very very rich which is why I gave it 4 stars...a little too rich for me with the glaze. I'm going to revise the recipe to lower the carbs by using oil cocoa and splenda and completely eliminate the glaze though it was very good...just to reduce richness and carbs. Excellent recipe. Great for gift giving. Read More
(16)
Advertisement
Rating: 4 stars
01/05/2008
This is a lovely flourless chocolate cake recipe. It's super-rich and like a baked chocolate mousse. I dusted the top with icing sugar and served with thick cream and berries. My friends loved this when I served it recently. Like most flourless cakes it doesn't look terribly pretty as the top sinks and cracks but the taste makes up for it. Read More
(13)
Rating: 5 stars
11/26/2006
easy to make and VERY chocolatey. I made this for my sister who has a gluten allergy. She loved it! Read More
(6)
Rating: 4 stars
11/14/2008
This was an excellent cake but I've had better ones. I'm still on the hunt for the best flourless cake available. Read More
(6)
Advertisement
Rating: 4 stars
04/24/2005
I made this simple cake for a co-worker and it has been rated one of my best creations. Highly recommend. Read More
(6)
Rating: 3 stars
06/28/2005
Woah!! this cake was so rich i could barely eat a sliver without getting a headache. my mom thought it was awesome but it was just too rich for my husband and i. i think the ganache was just a little over the top. maybe some powdered sugar sprinkled over the top instead of the ganache would make it less rich. Read More
(6)
Rating: 5 stars
10/19/2012
Fantastic for a flourless cake! I used milk chocolate for the ganache. You can safely cut the glaze recipe in half. I had a pool of glaze around my cake and plenty left in the bowl. Save yourself half a pound of chocolate and don't make the full batch of icing. Read More
(4)
Advertisement