Rating: 4.5 stars 4.6
1050 Ratings
  • 5 star values: 856
  • 4 star values: 111
  • 3 star values: 34
  • 2 star values: 21
  • 1 star values: 28

A dense flourless chocolate cake for those of us who can't tolerate wheat or gluten.

Recipe Summary

25 mins
45 mins
8 hrs
9 hrs 10 mins
1 10-inch round cake


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch round cake pan; set aside.

  • Combine sugar, water, and salt in a small saucepan over medium heat. Stir until completely dissolved; set aside.

  • Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour chocolate into the bowl of an electric mixer.

  • Cut butter into pieces; beat butter, one piece at a time, into chocolate until combined. Beat in hot sugar water. Slowly beat in eggs, one at a time.

  • Pour batter into the prepared cake pan. Have a pan larger than the cake pan ready; put the cake pan in the larger pan and fill the larger pan with boiling water halfway up the sides of the cake pan.

  • Bake cake in the water bath in the preheated oven for 45 minutes. The center will still look wet. Place cake in the refrigerator until thoroughly chilled, 8 hours to overnight.

  • To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Nutrition Facts

341 calories; protein 4.6g; carbohydrates 27.5g; fat 24g; cholesterol 101.6mg; sodium 66mg. Full Nutrition