Almost Flourless French Chocolate Cake

flourless chocolate cake

I’m taking liberties by calling this a French Chocolate Cake, since the only thing French about it is that it came to me by way of a French woman who attended a party I hosted several years ago. She arrived with her cake, a bowl of softly whipped cream, and three young children. I haven’t seen her since, but I have thought about that cake at least a dozen times.

The cake was the essence of simplicity: no frosting, or glaze, no layers, or filling, just a dense, dark, not-too-sweet chocolate cake, one so good that it haunted me until I managed to track down the recipe.

It arrived in my inbox written in grams, not cups, (how very French), with no details about the type of chocolate or butter (unsweetened? unsalted?), size or shape of pan, and only this regarding the flour measurement, “one soup spoon of flour”.  I tinkered and tested through a couple trials (I know, it’s a very taxing job) and voilà (as the French would say) a cake just as I remembered it. 

flourless chocolate cake

Make this cake for Valentine’s Day, your next dinner party, or another special occasion. It’s that kind of cake. A thin slice will do, straight up or adorned with whipped cream, and if you have some on hand, fresh strawberries or raspberries.

 

flourless chocolate cake
5 from 4 votes
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Almost Flourless French Chocolate Cake

A rich, dense, dark chocolate cake that is served in thin slices, either unadorned or with softly whipped cream. It is excellent the day it's made, and arguably even better when chilled and eaten the next day.
Course Dessert
Cuisine French
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10
Calories 286 kcal
Author katiemorford

Ingredients

  • Butter and flour for the coating the baking pan
  • 7 ounces bittersweet chocolate (I used 70 percent)
  • 14 tablespoons salted butter
  • 1 cup sugar
  • 5 eggs
  • 2 tablespoons all-purpose flour (or favorite gluten-free flour)
  • Confectioners' sugar to decorate the top
  • Softly whipped cream and/or fresh berries (optional for serving)

Instructions

  1. Preheat oven to 350 degrees F
  2. Grease an 8-inch round cake pan with butter and dust lightly with flour. Line the bottom with parchment paper.
  3. Chop the chocolate into small pieces and put in the top of a double boiler with the butter over medium-high heat. Melt the chocolate and butter, stirring occasionally. Add the sugar and stir well. Remove from heat and let cool for 10 minutes.
  4. In a medium bowl, whisk the eggs until frothy and blended. Add to the chocolate and butter and whisk until thick and smooth. Add the flour and whisk again.
  5. Pour into prepared cake pan and bake until the top is set and no longer appears wet, about 40 minutes. Resist the urge to open the oven during cooking.
  6. Remove from oven and cool completely.
  7. Run a knife around the edge of the cake, set a plate over the pan, and invert the cake onto the plate. Then, set another plate on top of the cake and flip the cake onto the plate. Its top should be upright.
  8. Sprinkle the lightly with confectioners' sugar.
  9. Serve in thin slices. If desired, top with whipped cream and/or berries.
  10. Store leftovers in the refrigerator.

Much gratitude to Charlotte Stadnick for sharing the recipe from which this is adapted.

flourless chocolate cake

Comments

02.03.2017 at 7:56 AM #

Meg Hart

Yum. Sounds amazing. And your write up is so amusing, mon cherie. MWish I had a piece right now to go with a cup of tea! Will be baking this over the weekend.

02.03.2017 at 7:56 AM #

katiemorford

Oh good. Hope you like it! It’s even better chilled on day two.

02.03.2017 at 7:56 AM #

katiemorford

It’s perfect for tea, or milk, or red wine 🙂

02.03.2017 at 3:37 PM #

Kate

I’m saving this recipe, especially since the last similar-style recipe I made sunk in the center, which was a total bummer! Thanks for sharing this one, Katie.

02.03.2017 at 3:37 PM #

katiemorford

Hope you like it as much as we do Kate!

02.03.2017 at 5:17 PM #

Natalie

I want someone to make this for me immediately! Looks absolutely fabulous.

02.03.2017 at 5:17 PM #

katiemorford

I think everyone needs someone to make this cake for them 🙂

02.04.2017 at 8:30 PM #

miranda

I made this tonight and it was outstanding. Thank you for the recipe!

02.04.2017 at 8:30 PM #

katiemorford

Oh my goodness..that makes my day!

02.06.2017 at 7:49 AM #

Julie @ RDelicious Kitchen

this looks divine! Pinning – I need to make this for Valentine’s Day this year

02.10.2017 at 5:27 PM #

Ann

I am an ultimate brownie snob- this is ourageous perfection!

02.10.2017 at 5:27 PM #

katiemorford

I am with you on both counts 🙂

02.15.2017 at 6:54 PM #

Chris

I made this yesterday for Valentines Day! I was pleasantly surprised how easy it was to make. My husband and I loved it!! It’s an absolute keeper.

I might of baked it a bit too long. I went the whole 40 minutes. It falls apart a bit when cutting and serving. But who cares! It still is delicious! Thank you for this elegant recipe.

02.15.2017 at 6:54 PM #

katiemorford

It might help to chill it before cutting. Glad you enjoyed it.

05.22.2017 at 11:16 AM #

Dee

Katie, so happy I came across this recipe!! I will make it for my next dinner party. My first thought when reading your story and creating it in my mind was doubling the recipe and layering with apricot or raspberry jam between layers. Perhaps splitting the one layer after some refrigeration and putting a thin layer of apricot/raspberry jam. What do you think?
PS I can surely understand it leaving an impression. It will be my last thought when I go to bed tonight! lol

05.22.2017 at 11:16 AM #

katiemorford

I think that would work and be quite pretty!

05.22.2017 at 11:17 AM #

Dee

Katie, so happy I came across this recipe!! I will make it for my next dinner party. My first thought when reading your story and creating it in my mind was doubling the recipe and layering with apricot or raspberry jam between layers.

05.22.2017 at 11:20 AM #

Dee

Katie, so happy I came across this recipe!! I will make it for my next dinner party.

05.22.2017 at 11:23 AM #

Dee

Katie, so happy I came across this recipe!! I will make it for my next dinner party.
My first thought when reading your story and creating it in my mind was doubling the recipe and layering with apricot or raspberry jam between layers. What do you think?

05.29.2017 at 8:04 AM #

Caleb

Is it possible to get the recipe in grams?

05.29.2017 at 8:04 AM #

katiemorford

Hi Caleb, Here is a link to a resource where you can find the conversions. Hope this helps. http://dish.allrecipes.com/cup-to-gram-conversions/

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