Chocolate cake

Flourless chocolate cake recipe


Chef’s Notes

When you’re looking for a great recipe to impress the special people in your life (or just for yourself!), you can always keep this one in your back pocket. It really is one of the easiest cakes in the world to make and – dare I say it – one of the sexiest! The simplest and most classic ingredients create this decadent dessert.

Depending on who I make it, I’ll sometimes opt for 100% dark chocolate if they like a deeper, more bitter flavor that’s enriched with butter and sugar. However, if I know someone prefers it sweeter, I’ll substitute a few ounces of chocolate for semi-sweet. No matter how you make it, it’s a special treat for the chocolate lover in your life.



Preheat oven to 350 F. Grease a 9-inch springform pan well with butter.


In a heatproof bowl, melt your chopped chocolate and butter in 20 second intervals. Mix and continue to microwave until everything is completely melted. Put aside.


In a bowl, whisk together your eggs, sugar, salt and coffee liqueur. Continue to whisk until the mixture becomes pale and frothy.


Using a rubber spatula, gradually stir all of the melted chocolate into the egg mixture until well blended.


Pour the batter into a prepared 9-inch springform pan and bake for about 70 minutes, or until a toothpick comes out with a few small cake crumbs. Reserve the cake in the fridge.


Once cooled, remove the ring from the springform pan. Lightly dust the top with a layer of powdered sugar and a few pinches of sea salt. Serve and enjoy!

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