Flourless Chocolate Cake II

This was o.k.and makes for a very quick last minute dessert. However, the cocoa gave it more of a brownie taste than a chocolate cake/torte. There simply is no substitute for chocolate, LOTS OF IT! Therefore, Flourless Chocolate Cake 1 from this site is the hands down winner of the Flourless Chocolate Cake duel. For an elegant dinner party, make Cake I. For a quicky for the kids, make Cake II.

Made this in mini muffin tins and topped with Hard Chocolate Glaze as suggested by AzMelody. Be sure to grease and dust your tins with cocoa powder or they won't come out of the pans. A bit time consuming but well worth the extra effort. I made these a week early, froze them and frosted the day before the party. They were a big hit.

Wonderful! Absolutely delicious. I had a gluten-intolerant guest over for dinner last night. She said this was the best gluten-free cake she ever had. The other guest went crazy for it as well. I don't have a double boiler, so I just melted the butter over low heat in a saucepan, and then added the chocolate. I divided the batter into 3 4" springform pans (although, I think I might use 4 next time; each serving was really huge), using pam and cocoa powder on them before putting the batter in. They popped right out after they had cooled. I turned them upside-down to get a flat surface and then drizzled chocolate ganache over them and topped with piped whipped cream and fresh quartered strawberries. It looked very elegant and tasted just as good.

Excellent. Very rich. Very simple to make. I didn't use a double-boiler. I used the microwave to melt the chocolate & butter. Turned out perfect. Small slices with a scoop of vanilla ice cream, some strawberries and whip cream. A big hit!

This was the easiest flourless chocolate cake I ever baked, and tasted just about as good as the more complicated recipes. I baked two for a party and, since I had only one springform, I used a regular 8 inch cake pan for the second cake. It was very hard to get the second cake out of the pan, so next time I will use my mother's trick and line the bottom of the greased pan with a circle of wax paper before I pour the batter in.

This recipe is fantastic! We poured it into a cupcake pan instead of a cake pan, made a simple choclate ganache (heat up cream or half & half and stir into chocolate chips) and created restaurant-quality chocolate lava cakes. I highly recommend trying this recipe!

I have made this recipe multiple times and it always gets rave reviews. My boyfriend even requested this as his birthday cake! I don't have a double boiler, but I used a saucepan over low heat to melt the butter and chocolate. My favorite, very slight variation is to bake as 10-12 cupcakes (no alteration to ingredients) -- it makes perfect single portions. Excellent when topped with a small scoop of mocha almond fudge or coffee ice cream (not so much as to overshadow the cake itself). Amazing for being so simple to make. Thanks so much!

Lovely! I used a 9 inch pan, so it came out a bit thin, but considering how rich it is, that is probably just fine. Also, I added 1 tsp. of espresso powder to enhance the flavor of the chocolate. This is extremely easy, and if you like chocolate, this is the recipe for you. I can't imagine it not turning out. I lined my pan with parchment paper greased and cocoa-powdered, and it came out like a dream.

This is a Very Rich Cake. Something you don't want to eat very often. BUT, when you do, it is DELICIOUS. It is a very dense cake as well. If you want a Lighter cake: 1. Separate the egg whites from the yokes and place in separate bowls. 2. Whip the egg whites until they are fluffy and form stiff peaks(DON'T OVER BEAT) 3. Whisk the YOKES into the warm chocolate mixture one at a time. 4. Follow by FOLDING with a spatula the egg whites 1 scoop at a time until everything is incorporated. this will get you a fluffier cake. some people like it dense so do as you like... GREAT RECIPE!!

We love this recipe! Our son is going gluten free because of stomach problems, and we really missed brownies and cakes. No more! This is amazing! And so easy...We make this in a 4 cup measuring cup. First, we melt the butter and chocolate chips (1/2 bag) in the microwave and stir it til smooth, then we add all the other ingredients on top, mix it up and pour it in the pan. It does not get any easier than that! Thanks Shana!

Oh! My! Goodness! This cake is amazing! I made it for Thanksgiving dessert for a relative who has celiac. I'm so glad I did. I scaled it to 12 servings and baked it in a 9" pan (in response to the reviewer who said it was flat), but used more like 10 oz of chocolate--Ghiradelli's bittersweet chocolate. And by rounding up, I also rounded up the egg to 5 total. After adding the sugar and cocoa, I beat it with my mixer, adding the eggs one at a time. It ended up the consistency of cake batter. I lined my cake pan with waxed paper, which I dusted with cocoa. And, I baked it in a water bath. I covered it with a ganache, not because it needed it, but because it made it prettier. Ohhhhhhh, this is wonderful. Thanks for such a great recipe, Shana!

I have made this twice. The first time I made it just like the recipe called for. It was SO good. The second time, I bought a pre-made oreo pie crust, and filled it with the cake batter, then right before I put it in the oven, I sprinkled the top with chocolate chips. I baked it for 40 minutes. IT WAS INCREDIBLE!! The mix of all the different chocolates was great! I highly recommend trying it this way

Excellent! Note: the way to avoid the graininess of the cocoa is to SIFT it into the batter. It comes out smooth as silk and has that added richness that the chocolate bars alone can't deliver!!! I also made it in a springform pan, cut a piece of wax paper to fit, sprayed it with Pam and dusted it with cocoa. No problem inverting onto another plate. Cooked it at 375 degrees for 20 minutes in my convection oven.

After reading the reviews, I made the following changes: Used 8 oz of semisweet baking chocolate and eliminated the cocoa powder. Separated the eggs and whipped the egg whites before folding into the rest of the mixture. I brought this to a dinner party last night and served it topped with whipped cream and fresh raspberries. Not a crumb was left and everyone wanted the recipe! We paired this dessert with a bottle of 7 Deadly Zins wine from Sonoma Valley which turned out to be an excellent pairing! Thanks for sharing this awesome recipe, Shana!

The taste of this cake was very good, however I wish I would have read more reviews before making it this first time. As others have said, the 30 minutes was not long enough to bake it. I trusted the recipe and didn't know what it was supposed to look like when 'done', so I took it out after 30 mins. Big mistake. After 10 minutes cooling and turning it out on a rack, it was obvious it was not done in the middle at all. I put it back in the pan and oven at 325 for 20 minutes, but that didn't really help much. Since it wasn't really done when I took it out of the pan, part of it stuck. I will make this again, because the taste & ease of making it was great, but I will either modify the time, temp or both to higher and longer. I gave it 4 stars because I think the instructions are defective, and they should say to bake it 30 to 40 minutes and give some sort of test for doneness, such as a clean toothpick.

Update: I made this again and covered with Shiny Chocolate Glaze and sugared raspberries. / This was so easy and so good. I tossed strawberries in a bit of sugar earlier in the day and served them on top.

I find this cake to be very pleasing as a relatively traditional flourless chocolate cake. It is very dense and rich, with nice texture. Enjoy sliced with berries and unsweetened whipped cream. I have used this recipe in the restaurant where I work and it is always a hit. Chef's tip, be sure to avoid over mixing or under mixing the cake batter. Mix just until everything is fully incorporated. I have probably made this about 20 times, and always turns out. I don't recommend the "custom versions".

Excellent taste and texture. I was in the mood for something exotic, and so I added 1/4 t cinnamon and 1/4 t red pepper. (Might try 3/8 t of each next time.) I served the pieces on white plates, drizzled chocolate syrup over the plates, and garnished with whipped cream and sliced strawberries. Definitely a hit. :-)

This is a great, quick recipe. I portion the batter into 8 ramekins and serve without turning the cakes out. There's room in the ramekin for a scoop of vanilla ice cream. Like eating a brownie/hot fudge sundae.

I love this cake! I am trying to follow a low-carb lifestyle and HAVE to have chocolate every now and then. I followed the recipe except that instead of sugar I used 1/3 cup Blue Agave Necter (it's an all natural sweetner used in place of sugar, can be bought at any health food store) and it turned out wonderfully! Yummy! Yummy! Yummy! Will definetley be making this again when I'm having a chocolate craving.

I had this dessert in a restaurant and really enjoyed it, so looked up recipes to try to bake it myself. I tried this recipe just because it was quicker than the cake I version. I followed the recipe exactly, and it turned out beautifully. The texture was exactly what I was looking for. Other reviewers have compared it to a brownie but I do not agree with this at all. It is dense, moist, intensely chocolatey and just the right amount of sweetness. And simple as can be to make! I saved even more time by melting the chocolate and butter in the microwave, and I lined the pan with a circle of parchment paper, then sprayed with Pam and backed for 30 minutes- no trouble at all turning it out onto a rack after 15 minutes cooling time. This recipe definitely goes into my winning line-up!

Awesome cake. Used semi-sweet chocolate chips and quickly melted them in microwave with the butter. Used eggs laid same day and separated the whites and beat them until peaks formed then folded them into the rest of the blended ingredients. Baked it in my toaster oven for 35 minutes. Finished it after it cooled with sifted powder sugar. Next time I will have fresh picked raspberries and whipped cream to serve with it. If I hadn't forgotten to buy flour for the pantry, I never would have found this recipe.

Recipes like this are the reason I like this site so much. I bake a lot but had no idea how to make the flourless chocolate cake my husband likes in restaurants - I even thought I might buy one, but it was easy to achieve perfection! I read these reviews, and thanks to one who said the cocoa imparts a brownie flavor, I omitted it and used half a bag of semi-sweet chips and small box of TJ's dark chocolate valentines truffles (recommend seasonal clearanced chocolate = cheap and fresh). So I cut down the sugar, melted chocolates and butter in the microwave. Stir OFTEN and keep water away from melting chocolate. Baked in a spring form pan using spray and cocoa on the bottom, but I did have to bake it honestly 20 minutes longer to set at such a low temperature. Voila - fantastique! Also divine reheated in microwave for 15 seconds.

This is so chocolatey and gooey and delightful! I sprinkled powdered sugar on top and cut it into 16 bars. Mmm.

Exceptionally easy! I followed one of the instructions and left the cocoa powder out, and the cake turned out really smooth and chocolatey. Topped it with raspberries and almonds (almonds only because I did not have powdered sugar). I will definitely make this again.

Easy, quick and delicious dessert. Just be sure to grease the pan very well and wait until the cake has completely cooled before you try to take it out of the pan.

I made this recipe *exactly* as directed (though I found it unnecessary to use a double boiler by first melting the butter then adding the chocolate and stirring off the heat). *Very* easy and it tastes *fantastic!* I used Ghiradelli chocolate chips and weighed them to make sure I used the right amount. Very chocolatey and not over-sweet. Great on its own but I look forward to trying it with whipped cream and raspberries. But... apparently this recipe needs more than 30 minutes in my oven. I baked the cake for 30 minutes and (as one reviewer suggested) ignored the fact that it still seemed a little gooey in the middle. I let it cool 10 minutes in its pan (as directed) and then turned it out onto a cooling rack... only to see the middle fall as the center dripped through the cooling rack onto my counter. Oh well! I'll try again... I can already tell from a sample of cake at the edge that was fully cooked that it's worth it!

Oh my my, this was WONDERFUL and I made some very low calorie changes! (This was hard for me to do since I LOVE the real stuff!) I used 1/4 C. unsweetened applesauce for the additional 1/4 C. butter, All Splenda for the sugar, and Egg Beaters for the eggs. This changed the calories from 285 per slice to 113 per slice! It turned out fantastic! The only thing I think would make it even better is to use Truvia or Stevia instead of Spleanda since I have heard it they do not leave any after taste at all. For me, the tiny bit of an after taste of the Splenda (even if there was one?) was worth shaving off all those calories. What a fantastic recipe worth making either way you choose. Delicious warm or cold. So dense and moist it really does not need any kind of topping at all. Thanks for sharing such a wonderful treat with us all!

This was so delicious and so easy! I topped it with Hard Chocolate Glaze (http://cake.allrecipes.com/az/HardChocolateGlaze.asp). See the picture accompanying the recipe to view the yummy result. I'm making one of these tonight to take to my Celiac support board meeting tomorrow :)

Can't believe I forgot to rate this, it is great!!! Perfect for Passover, but only for serious chocolate lovers (otherwise the flavour may be too intense). I much prefer it to the other flourless chocolate cake recipe on this site, it uses much less chocolate, requires much less work and it's very yummy!!

This is a melt in your mouth chocolate cake...wow! I doubled the recipe and baked in a 9 inch spring form pan...came out perfectly after cooking for 45 minutes. I served with a raspberry coulis sauce and whipped cream...family absolutley loved it! Very rich, you won't need more than one slice.

I followed the modified directions which say to omit cocoa (I find it grainy ) + add 4 oz of chocolate. I used good Ghirardelli chocolate and followed the directions otherwise. On a side note: I don't understand how this works w/o tempering the eggs, but I tried it and it just separated in the egg... I have professional baking experience and I feel that I did this correctly, but something just wasn't good about this. In fact, my husband said it was "Awful" and he would never make it again. Greasy, dense, tasted like an underbaked brownie. I'll continue looking for other recipes. Not good. Too bad.

This was my first time making a flourless chocolate cake and it turned out really rich and chocolaty and delicious. However, next time I will use wax paper on the bottom of the pan (in addition to the grease and cocoa dusting), because even after cooling it for 12 minutes, it still stuck to the bottom and came out in pieces :( It still tasted great though.

Was THE best cake we've had! Substituted Coconut Oil for the butter (use 50% of the amount called for) and raw cane sugar (and cut it down to less than half of what was called for). Frosting was coconut oil, powdered sugar and vanilla extract. Top it off with fresh raspberries and you have our new fav dessert! I live in Switzerland so we have fabulous baking chocolate here and used virgin coco oil brought in from the US. THANK YOU- this was fabulous and easy and I'm making it for the second time now! Let's see how it turns out...

This was AMAZING! I am already trying to think up ways to add to it. Berries on top with chocolate ganache maybe? A new favorite! Thanks.

Made this for a friends birthday and added crushed mini peanut butter cups to the top. Then mixed up Chocolate ganache and peanut butter glazes (both recipes from Allrecipes.com) and decorated top of cake with a criss cross pattern. I think the men loved it more than the women. The cake lasted less than an hour!

This cake was awesome. Wonderfuly moist, and very chocolaty taste. I made it with a double recipe, layered and iced it, my family loved it!

I used this cake as a base layer, added a layer of peanut butter mousse (mixed 8 ounces cream cheese, 1/2 cup peanut butter, 14 oz sweetened condensed milk, and 1 cup cool whip), and then covered with the "Chocolate Ganache" recipe from this site. It is very rich but very very good!

very very good, and very very chocolatey. However, I had to bake mine for 45 minutes instead of 30.

Definitely use a spring form pan! I used a regular, non-stick cake pan, sprayed with cooking spray and sprinkled with cocoa powder (as directed) and the cake fell apart when I tried to turn it out. I was able to salvage it by pouring the Hard Chocolate Glaze (recommended by reviewers) over it, which acted like cement and filled in the cracks. The glaze saved the day! Flavor was awesome and I'll definitely make again!

Before I baked this I read most of the reviews. I used unsweetened Ghirdelli chocolate and 1/2 cup each of both white and light brown sugar. I added 1 1/2 t vanilla and then separated the eggs. I melted the choc. and butter in the microwave then whisked the egg yolks and sugar until lemon colored and thick. Then I mixed in the melted choc/butter. I sifted the cocoa and whisked the egg whites until soft peaks formed. I then folded the cocoa and egg whites alternately until thoroughly blended. I baked it in a pie dish to make it more of a torte and baked for 22-25 mins. Cooled it in the pie dish and decorated it with a white chocolate ganash. then dusted lightly with a mixture of 1 t cocoa powder and 1 t powdered sugar. Served it with vanilla bean ice-cream when still warm and it was lush-ious! Not a crumb left!! My husband raved about it so I will definately be making this again!

This is the first time I was ever "WOW"ed enough to want to sign up and post a review. I wanted to make my friend a cake for her birthday, but all I had around was whole wheat flour. Haven't found a satisfactory chocolate cake recipe for whole wheat, so thought I would try this. I doubled the recipe and baked in a glass pan(next size down from 13x9), as well as subbed chocolate chips for the chocolate. And I used organic evaporated cane juice in place of sugar. Baked it longer of course. WOW! I really wasn't expecting much, but this was AWESOME! Cross between cake and brownie. Just great. Did I mention that it also is the EASIEST cake I have ever made in my life? I bake a lot. This is E-A-S-Y!

This made a wonderfully decadent birthday treat for a wheat intolerant friend. I used 3/4 cup chocolate chips instead of baking squares, and substituted coconut oil for butter (1:1). Coconut oil also came in handy for greasing the springform pan, which I then dusted with cocoa powder. This came out like a (thin) moist and very rich chocolatey brownie. Great topped with a dusting of powdered sugar and served with vanilla ice cream and a few fresh strawberries. This recipe is a keeper for sure!

just made this recipe - used 1 cup chocolate chips instead of chocolate and cocoa - as per some reviewers advice. so.. I ended up having to bake it and extra 50 MINUTES for a toothpick to come out clean.. at which time my bf asked if it was burning.. i took it out, it was beautiful,cooled it for 15 minutes and it had sank a tremendous amount. it came out fine (with parchment, grease and cocoa, and to my surprise - the bottom edges were burnt and the middle was gooey & wet.i am a trained culinary student and i have a brand new 36" gas convection oven.. so its not bc of lack of experience or a weak oven. not sure what happened here. very disappointed.

This cake has become a holiday favorite in my household. I always serve at our Christmas Eve dinner. Everyone is always super impressed and would never guess how simple this is to make. I double the recipe and bake in a 10" springform pan. I have never felt the cocoa powder compromises the texture, which is smooth and velvety. Cover with chocolate ganache and serve with raspberry sauce, whipped cream, vanilla ice cream, or all of the above. Absolute chocolate decadence!

This is my first ever flourless cake. Make sure you LOVE semi sweet chocolate before you make this. It also helps to LOVE slightly undercooked brownies,too. It was good, very rich & fell apart if cut into too large a piece. The cake does not rise much. I cut it into about 1" pieces so it would stay together. The flavor & texture are good; just remember, it is not your typical chocolate cake. It would be great with a dollop of whipped cream or a scoop of vanilla ice cream to counter balance the intense chocolate flavor.

This is great - and easy. I beat the egg whites separately and fold them into the batter. I made this as cupcakes and baked them for 20- 15 minutes. Watch them closely to be sure you don't over-cook. The middle will sink - fill it with ice cream and serve hot!

I made this for the first time last night for an 8 person birthday dinner. The British birthday girl is historically hard to please when it comes to desserts as she does not really like sweet, sugary things. When I saw the number of people I thought the cake wasn't going to be enough, but it turned out to be the perfect size. I used Ghiradelli dark chocolate squares (cheaper at Marshall's than the grocery) which turned out to be a very good choice. When I was dislodging the baked cake from the pan to the cooling rack, it cracked in the top a little which led to my decision to frost it -- another a good choice. I melted 4 more squares of Ghiradelli and some butter and topped it off. I meant to get raspberries to garnish but forgot so I snipped a few petals of beautiful sage out of my garden and put it in the center. It was lovely and I told the birthday girl it was a metaphor for her wisdom. After the first bite the hard-to-please birthday girl told me it was "excellent" and "better than (her chocolate cake)" which was followed by several similar compliments by the other guests. I was so pleased. The cake was so easy to make and it turned out to be beautiful, decadent, and gourmet-like. I plan to make this recipe a default for future special occasion cakes.

I've lived on a gluten-free diet for several years now and love that this cake is both easy and delicious. Normally gluten-free cooking involves a lot of chemistry, mixing flours and crazy ingredients, with variable results. Not so here. It doesn't require complex flours and always turns out well. I've made it for gluten-full friends who loved it. For variation, top with caramel sauce (the kind from jar works fine) and fresh strawberries.

So easy to make. It is definitely for a serious chocolate lover.

I made this recipe for my neighbor who has a gluten free daughter and they are a big hit. I make it exactly as the directions read and my husband asks me to make them all the time!

Unbelievable! Absolutely the best chocolate cake I've ever had. I accidentally baked it at 350 degrees for 35 minutes and it turned out perfect (I live in Colorado so baking time/temp is different). I served it with sweetened whipped cream and everyone loved it. Thank you so much for sharing.

Great! For a healthy twist I used 2 smushed banana's instead of sugar and added toasted coconut. Will be making this again.

This was devine! I made this for my anniversary an glazed it with a vanilla glaze. Amazing...very rich, but AMAZING!

INCREDIBLE!!! I took the suggestion of using more chocolate bars (8 oz total) and omitted the cocoa powder. Defintely takes a lot longer to bake than the recipe states (and I have a new oven), so be patient :) I made individual cakes in ramakins ( sprayed Pam on them vs. using cocoa powder) for my guests and finished it off with a a smudge of whipped topping and a couple raspberries for garnish/color. No frosting needed. INCREDIBLE!!!

We made a few changes to this recipe and LOVED the result! We substituted 1/2 cup honey for the white sugar, and made our own baking chocolate by combining 3 Tbsp cocoa with 1 Tbsp butter for every ounce that was required. The result was an incredibly chocolatey smooth cake that came out of the oven with its own frosting. It had a melt-in-your-mouth texture and did not sit on the counter very long! We ate ours without whip cream or ice cream, and loved the intense chocolate taste. We will definitely be making this recipe again!!

This was good, but was much more fudge-like than true flourless chocolate cake. I used all chocolate bars instead of cocoa as one reviewer suggested, but had to add WAY more cooking time. At 25 extra minutes, cake was still runny/gooey in center. I would say if you're using all chocolate/no cocoa, cook time should be at least 1 hour. Good, rich flavor though - everyone liked it at book club, but I'm searching for a more traditional flourless consistency.

My niece has a gluten intolerance so I try to find desserts she can eat. This has far and away been the easiest of the flourless chocolate cakes I've made and it's incredibly rich and decadent. I also have a super-simple chocolate glaze recipe that I use instead of frosting it. Whoa!! I will say that I had to increase the temp a little because the first time i made it after 30 minutes the inside was basically soup. But this was a big hit and a keeper!

I made this cake for Easter for my cousins young children who all have a gluten allergy. I took others advice and used 8oz. bittersweet chocolate instead of the cocoa powder. The cake was a little tricky to get out of the pan, even though I had greased it and dusted with cocoa powder. The cake itself however was fabulous!! It has a great consistency like cheesecake and everyone loved it. A little chocolatey for the kids, but with extra whip cream and strawberries even they wanted seconds. It was easy to prepare and I highly recommend this recipe! Definitely a keeper.

If you love chocolate this is great- I used chocolate chips because I had them on hand- and I sprinkled a few extra on the top before baking. I also had a hard time getting it out of the pan- so it didn't look pretty but tasted great. Make sure to have a glass of milk on hand because this is really rich!

This was really easy and quick, BUT way tooooo rich and the family didn't like it, I can't knock it for it's taste but it's just too sweet for us. I wont be making it again..

WOW! Made this (one day ahead) for Mother-in-laws birthday party last night. Super easy, and incredibly delicious (covered it with semi-sweet ganache "icing" (chilled 30 minutes in freezer, then whipped), and decorated with 12 pecan halves near the edges, all facing inward like the numbers on a clock). For cake, I used semi-sweet chocolate chips melted in the microwave (gradually) with the butter added half way through melting. Mixed in other ingredients and poured/smoothened into cake pan, oiled and dusted with Cocoa. It came out EASILY and carved/served EASILY. Poured/spread ganache after it came to room temp, then placed pecans, and refrigerated overnight. PERFECT and OH SO DECADENT! Will make it again for a dinner party this weekend.

Very good. Way too easy. I will be making this cake again. The topping possibilities are endless, caramel, raspberry puree, ganache, zinfandel sauce, coconut...

A very quick and easy recipe. I melted the chocolate and butter in the microwave, and it worked out great. I used the springform pan, which was a good idea. We sprinkled some powdered sugar and added a little whipped cream, and ate it rright up!

Very great gluten free option! I brought it to work as a tester and everyone loved it! My Gluten free friend hid the cake on the other guests. Turned out more like a brownie though- not a cake.

this was good in terms of super simple and totally squashed my out-of-nowhere-super-intense need for chocolate. 30 mins at 300 degs cant possible be the correct temp&time.. im kind of surprised only a few other reviews mentioned that. maybe my oven,thermometer,and timer all malfunctioned?? in any case, i kept this in for 30 mins at 300, and it was completely raw in the middle, kept it in for another 15 at 325. it was still a bit underdone at that point, but i just wanted my fix so i took it out. i just made this but it seems like it will hold in taste for at least a week. Might even freeze a bit for when the next craving hits!

Very, very, good! I tried the Trader Joe's cake and thought it was yummy and thought that maybe I could duplicate it - well this recipe puts TJ's to shame! I haven't tried it with any of the mentioned toppings...but by itself, all the gals at my craft get together agreed it was the BEST. Easy to put together - I used a springform pan to keep it simple!

very delicious!

I made this exactly as stated! I thought it was really good and chocolatey. I can't believe there is no flour in it! Even though it is perfect, I might try adding a Tbs. Of cinnamon or melted chocolate for an icing just to have something different every now and then but it really doesn't need changing. Will make again!

This was so easy, and a perfect gluten-free dessert for a simple salad bar lunch....I followed the directions almost exactly. But I forgot to turn the cake out to finish cooling on a rack. So it was hard to get the first piece out! I think next time I make this, I will put a piece of waxed paper or parchment paper on the bottom of the pan, then grease and use the cocoa powder on top of the paper. My husband liked this cake so much, he is going to make enough of them to serve 100 people at a community New Year's Eve dinner! He is planning on dribbling carmel sauce on the plate, add the piece of cake, and put a dollop of whipped cream on top!

While I've made better flourless chocolate cakes this was still easy and incredible tasting! The other recipes call for so much more chocolate and are more expensive to make. This one goes together about as fast as any box mix would (I melted the chocolate and butter together in the microwave at 50% power for about one and a half minutes, stirred until the chocolate was completely melted, then stirred the rest of the ingredients into that bowl, and had only one bowl to clean). My boyfriend absolutely loved this! I used 4oz Ghirardelli bittersweet chocolate, which I think was really good in this and I prefer it to the semisweet- I believe a chocolate dessert is only as good as the quality of chocolate used, and Ghirardelli's bittersweet is the most affordable and readily available of my favorite chocolates. We made this at my boyfriends house and he had Hershey's cocoa powder (I usually use Dutch processed from Penzy's, but this was very good, and I will use it again) and only a 9" cake pan, so I reduced the temperature to 275 degrees because the batter was thinner in the pan. The results were rich and decadent and extremely chocolaty. We put some whipped cream on top. It was great warm, but I liked it even better cold the next morning. He took the rest to his son in a care package to take back to school with him. Now I have to make another one! Like I mentioned above, I really appreciate how inexpensive this is to make. Thanks so much!

This cake is absolutely delicious--just as good as any flourless chocolate cake in a restaurant! However, I had the same issue as some other reviewers: the cake was not done after 30 minutes in the oven. I took it out after 30 minutes and after letting it cool in the pan for 10 minutes it still came out mushy in the middle. Not to worry though--it was like eating chocolate pudding. Next time, I will bake it a little longer. Definitely worth your time to make it!

Easy, easy, easy! I make this cake for dessert for company and everyone loved it. Melt the chocolate and butter together in the microwave on low heat to simplify even more. I paired the cake with Sour Cream Chocolate Frosting (also on this website) and added chopped pecans around the outer top edge then added two rows of Hershey's dark chocolate chips. It looked and tasted fantastic. Our friends left with both recipes and the next day I had to print both recipes for my son's friend's mother because he loved it so much.

A springform pan is a must! I tried this first in a cake pan and destroyed it trying to get it out. Then I used a springform pan lined with parchment, greased and sprinkled with cocoa - it was perfect. It's tempting to over bake this but don't - it seems a bit raw when you take it out. I used a bittersweet chocolate ganache and whipped cream (any fruit would be heavenly with this). My chocoholic friends raved about it and it was so easy!

A chocoholic's dream dessert. I ate it at room temperture with whipped cream. I did not adjust the recipe at all and it turned out great.

Parchment paper is a must - I greased and cocoa powdered my spring pan, and the cake still stuck to it so much that I could not serve it to company.

I made this cake for a friend, couldn't even give it to her. The cake wouldn't come out of the pan. It came out in pieces, which tasted like fudge, but such a mess! I won't try this one again.

This dessert is THE BEST here on allrecipes in my opinion (and I have tried many here). Bake this in an 8" springform pan which has been coated with butter-flavored cooking spray, then dusted with sifted cocoa evenly. Use the 60% cocoa Ghirardelli bittersweet bar (it is 4oz.) to make this a dessert of quality. Top slices with the "Hot Fudge Sauce II" recipe here on allrecipes, except change that recipe to include only half of the evaporated milk suggested & add a little extra powdered sugar (and a little sifted cocoa) to the sauce to further thicken it up (I used melted black forest truffles for the hard chocolate called for in the sauce). To serve, place on slice on a plate, pour on some hot fudge, put a dollop of vanilla ice-cream on top, then more hot fudge, a few raspberries and a mint leaf. Beautiful & the richest chocolate dessert I have found EVER.

I made this for a kid who can't have gluten and he loved it. Right when you take it out of the oven it is very gooooy but if you let it sit out till cool it turns out just fine! yummmy!!

The people I made it for loved it, but really I was expecting something else.

Nice flavour but very dry texture. I followed the recipe to the 't'. It fell apart when I served it and I even took it out a few minutes early.

didn't like it!!!!!

Fantastic. made this as a last minute birthday cake for my son when I found out one of my guests just told to avoid gluten. It was a huge hit. I did double the recipe, used regular Cadbury's milk chocolate and baked it (double the time) in a 9 inch cake tin. It rose beautifully and didn't flop. Sprinkled with icing sugar and served with cream or icecream. Will be a regular on the party menus here.

I made this with only two changes : used 8oz. of semi-sweet chips instead of squares and cocoa powder. (what I had on hand) I sprinkled chopped walnuts on the top of the cake before baking. I chose not to frost the cake although I did drizzled melted chocolate to create a beautiful cake. Got great raves from my bible study group. They requested I make this cake again. Thank you for a fabulous recipe.

I can't say enough about this recipe, but I made a couple of changes to make it even easier. I've tried many flourless chocolate cake recipes, and this is IT. I melted Nestle chocolate chips (semi sweet) instead of the squares in the microwave, in small time increments (20 seconds). I then buttered, and dusted with cocoa my muffin pan. I was able to get 9 inidvidual cakes. I baked for about 20 minutes until the tops puffed slightly. I cooled completely, and they turned out nicely. Put them in the fridge, and then right before dessert, a few days later, nuked them for about 15 seconds and topped with ice cream and chocolate shell. Right out of a restaurant, and EASY. Our friends loved them just as much as we did.

This recipe was amazing!! Everybody loved it!! I followed other suggestions and made with all dark chocolate and omitted cocoa powder. I also added peanut butter glaze from this site which I drizzled over the top of the chocolate ganache also from this site. It was really good warm but better cold!! Put leftovers in fridge and tried next day......WOW gooey goodness!!! Thanks!!

I have made this countless times now and never needed to change a thing about the recipe. After years of not eating cake (I have celiac disease) this is awesome!

This is good, but the texture was a little off for my tastes. It was a little crumbly and cakey, where I would have liked it to be more velvety and dense. I may have cooked it a little too long, as I did leave it in for 5 extra minutes. FYI, I used unsweetened chocolate squares (because that's what I had lying around) instead of the semisweet and it still tasted great.

Very rich. I will cut back more on the sugar. Served with whipped cream flavored with almond extract, as well as fresh raspberries.

Absolutely delicious! One of my goals, after being diagnosed with Celiac's Disease, was to adapt all my favorite family recipes to be gluten free. When I read this recipe, it provided me the basis for modifying my family’s Texas Sheet Cake recipe. Here are the changes I made to turn this flourless cake recipe into my version of Texas Sheet Cake. #1 – I doubled everything in the recipe with the exception of the eggs. I only used 3 eggs. #2 – I melted the butter and chocolate (I used semi-sweet chocolate chips) in the microwave. #3 – I used Mexican vanilla in the batter instead of regular vanilla. #4 – I poured the mixture into a small 16x11 sheet pan (lined with parchment paper, greased with butter and dusted in cocoa powder) and baked as directed. #5 – Instead of topping with ganache, I used this icing recipe. 1/2 cup chopped walnuts (optional), 1 stick butter, 3 tablespoons cocoa powder, 6 tablespoons milk, 1 pound confectioner sugar, 1 teaspoon regular vanilla. Mix butter, cocoa and milk. Heat over a low heat. Remove and add sugar, vanilla and nuts. Pour over cake and spread. I now have a gluten free version of my families Texas Sheet Cake. Enjoy!

This was too die for. So simple!!! I served it warm with three topping choices, fresh raspberry sauce, caramel sauce or double chocolate... everyone raved about it no matter which sauce they chose! Will try making it again substituting splenda for the sugar to make it a little more carb-avoider/diabetic friendly.

Amazing cake. Can be eaten warm with ice cream or with fresh fruit. Doesn't even need a frosting. Some reviews mentioned the cocoa makes it gritty but I disagree. No grittiness. All my coworkers loved it. Would not change a thing on this recipe. It's perfect the way it is!

Delicious! I used 1/2 tsp. of vanilla, and 1/2 tsp of almond. So quick and simple to make. I used a recipe on here for the hard chocolate glaze. Tastes even better the next day, and cuts better/prettier about 6+ hrs after finished.

Great recipe...i modified it for a low-carb/no carb version and worked out great. First attempt I followed the variations noted from other members subbing 8 oz dark chocolate for cocoa and splenda for sugar...came out quite bitter so 2nd time around I used 4 oz Sorbee brand 0 carb milk choc and 4 oz Sorbee brand 0 carb dark chocolate and a full cup splenda rather than 3/4 and baked within individual well greased ramekins for about 25 minutes. Turned out WONDERFUL so rich and chocolately without the bitter tinge the previous had. Love this recipe. For what I can tell this would be 100% carb free as the chocolate is sweetened with 100% sugar alcohols and indicates 0 sugar carbs. Am I wrong? If anyone knows better please do comment as it would be great to know if this really is 100% net carb free. Thanks!

This was fantastic! Such a treat! Thanks to previous reviewers, I decreased the amount of cocoa (put in a heaping tablespoon instead of the 1/2 cup), and used 6 one-ounce squares of semisweet chocolate instead of 4. Lined the pan with parchment, and used Wilton cake release around the sides of the pan. Baked for 35 minutes, cooled for 10, and the whole cake was gone in the blink of an eye! We served it with whipping cream to make this dessert even more decadent! Thank you so much for sharing this gem!

I just made this recipe today since I have a guest coming over tonight with wheat allergies and I must have done something terribly wrong! I used the 8 oz of chocolate squares and omitted the cocoa powder. Then I put the mix in a muffin pan which I had greased and dusted with cocoa powder. Then I baked them at 300 degrees for 30 minutes, and they came out very undercooked. So I put them in for another 10 minutes and I thought they were probably done. I stepped away to let them cool and came back to fallen cakes. They were falling in the middle. I cooked them a few more minutes and they are still very mushy. What did I do???

Absolutely delicious as is. I baked it to accomodate a friend with Celiac's disease, and everyone loved it.

THEE BEST CHOCOLATE CAKE I HAVE EVER HAD!!!!! Need I say more?

yum