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My review
Flourless Chocolate Cake II
Shana Hillman
"Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten-free."
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Ingredients
1 h 55 m servings 285 calsOriginal recipe yields 8 servings (1 8-inch single layer cake)
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Directions
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Prep
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Ready In
- Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
- In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
- Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
Nutrition Facts
Per Serving: 285 calories; 18.6 g fat; 29.9 g carbohydrates; 4.5 g protein; 100 mg cholesterol; 109 mg sodium. Full nutrition
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Reviews
Read all reviews 517633 Ratings
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Most helpful positive review
4/5/2008
Very good recipe but I would skip the cocoa and use all chocolate bars. I've made this many times and find that using cocoa gave the cake a grittier, more brownie-like texture. So I now use 2 fu...
Most helpful critical review
1/20/2005
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 ...
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4/5/2008
Very good recipe but I would skip the cocoa and use all chocolate bars. I've made this many times and find that using cocoa gave the cake a grittier, more brownie-like texture. So I now use 2 fu...
7/1/2005
I prepared this recipe about a week after trying it at a fancy restaurant. Without a doubt, flourless chocolate cake is yet another food that I previously thought was a high-end, 'classy' desser...
1/20/2005
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 ...
4/12/2006
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...
4/12/2005
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 we...
3/24/2008
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 c...
5/28/2005
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...
6/24/2007
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 restaura...