A Flourless Chocolate Cake

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What happens when you go to bake a cake and find that someone has used all of your flour?  Well, this girl just bakes a flourless cake!  So incredibly simple, rich and delicious, I think it only took me 30 minutes, including the baking time.  With a little sprinkle of cocoa powder and cyprus sea salt to finish, my kitchen was filled with the smell of baking chocolate and I had satisfied my need to bake a cake! Sometimes things happen, but the change of course leads you in a fabulous new direction.  I went from baking an Italian cream cake to a flourless chocolate cake and couldn’t be happier!  Happy baking!


4 oz   fine-quality bittersweet chocolate (I use Callebaut)

1   stick unsalted butter

3/4   cup sugar (I use organic cane sugar)

3   large eggs

1/2   cup fine-quality unsweetened cocoa powder, plus additional for dusting (I use Wildflower Foods)



  1.  Grease an 8″ cake pan.
  2.  In the bowl of a double boiler, melt butter and chocolate, whisking until melted and    combined.
  3.  Remove from heat, whisk in sugar and eggs until well combined.
  4.  Whisk in cocoa powder.
  5.  Pour batter into cake pan, bake at 375 degrees for 25 minutes.
  6.  Cool slightly before turning out onto a serving plate.
  7.  When completely cool, dust with cocoa powder and a little coarse sea salt (optional,  but a  wonderful addition).
  8.  Serve and enjoy!


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