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Flourless Chocolate Cake

5 from 2 votes
Servings 8
Chef Jennifer Iserloh shares her recipe for flourless chocolate cake. It’s rich and decadent, and since it’s sans flour, it’s also Passover-friendly.

Ingredients:

  • 1 cup semisweet chocolate chips
  • 1 ½ sticks unsalted butter (12 tablespoons)
  • ½ cup granulated sugar
  • ¼ cup packed dark brown sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 large eggs (beaten)
  • cup Cocoa powder (unsweetened)
  • 1 tablespoon Harry & David® Double Dark Chocolate Cocoa Mix (or unsweetened cocoa)

Instructions: 

  • Preheat the oven to 325° F. Grease an 8-inch springform pan with nonstick spray or butter and set on top of a baking sheet.
  • Place the chocolate chips and butter in a large glass bowl. Microwave on medium for 1 to 2 minutes, checking periodically until the butter is fully melted and the morsels are soft. Do not overcook or the chocolate can scorch. Alternatively, place the chocolate chips and butter in a small saucepan and melt over very low heat, stirring often, 4 to 5 minutes, until completely melted. Transfer to a large bowl.
  • To the bowl with the chocolate, add the granulated sugar, dark brown sugar, vanilla extract, and salt. Whisk until well combined or use an electric one on low speed and beat about 30 seconds until well combined.
  • Add the eggs and whisk or beat until just combined and a thick batter forms. Using a fine mesh strainer, sift the cocoa powder into the bowl. Stir the cocoa powder into the batter until just combined, about 10 turns, and a very thick brownie-like batter forms.
  • Pour the batter into the prepared springform pan. Transfer the pan on the baking sheet to the oven. Bake for 30 to 35 minutes, until the edges are firm but the center is still soft to the touch. The center should crumble when touched, moist underneath and slightly underdone. Since this isn’t like standard cakes, sticking a toothpick or knife in won’t come out clean even when it’s done.
  • Cool the cake completely on the baking sheet. Use a butter knife and run it along the inside edge of the pan to loosen the sides of the cake. Cut into 8 to 10 wedges and sprinkle with the remaining tablespoon of cocoa powder. Serve.

Notes:

For a thicker, more fudge-like cake, chill 30 minutes after slicing and before serving.
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