The BEST Flourless Chocolate Cake

I like to Decorate it with my stabilized whipped cream and fresh berries, that is when I take the time to decorate it, often I just dig right in. It’s so rich you don’t want to serve it with anything else that is super rich, it would simply be too much! I serve it in pretty small slices and sometimes people don’t even finish that. I love it with whipped cream and my berry coulis and my mom likes it with my vanilla bean ice cream!

It’s a wonderful dark chocolate (remember I like to mix my chocolates for a better flavor) and the texture is AMAZING, dense, rich and creamy. It’s more of a mix between a custard and a brownie maybe? Either way it’s oh so good and EVERYONE loves it. It’s my most requested treat when visitors come over.

It’s a pretty simple dessert, but my husband often tell’s me I do little things that make all the difference in my cooking that I forget to put in a recipe I write. SO I took a video and editing it did change the way I wrote the recipe! He was right, there were little things I did I didn’t notice until filming. Enjoy!


  • 3 C granulated sugar separated, 2 C and 1 C
  • 1 C Water
  • 2 C Butter
  • 24 oz bitter-sweet chocolate broken into small pieces (I like to mix my chocolate, some semi sweet, bitter sweet and dark)
  • 10 whole eggs
  • US Customary - Metric


  1. Preheat the oven to 325F.
  2. Pick your pan size and Spray the sides with Bakers Joy and line the bottom with parchment paper - I like to use a 10x3 inch round pan, You can use a 12x2 inch pan or two 8x2 inch pans
  3. Heat 2 C of the sugar in a small pan with the water until the sugar has completely dissolved to a syrup.
  4. Place the butter in the hot syrup and stir, then add the chocolate and stir to combine until the chocolate melts and the mixture is smooth. Remove from heat and cool slightly.
  5. ...................................

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