RECIPE: Flourless Chocolate Cake with Chocolate Glaze

lorijean44May 18, 2004

We had a small bake-off at the office yesterday. I was fortunate to win with the following recipe for a flourless chocolate cake. It was very easy and oh so rich!

10 Â 12 servings

Bon Appetit  January 1999


12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

¾ cup (1 ½ sticks) unsalted butter, cut into pieces

6 large eggs, separated

12 tablespoons sugar, divided

2 teaspoons vanilla extract


½ cup whipping cream

½ cup dark corn syrup

9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Chocolate shavings or Gold-brushed Chocolate Leaves

For Cake: Preheat oven to 350 F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper, butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.

Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.

Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).

Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.

For Glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.

Place cake on rack set over baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.


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Wow!thAT looks incredible!
Congratulations, I can't wait to try the recipe, thanks for sharing.

    Bookmark   May 18, 2004 at 4:43PM
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Lori, congrats on winning with this recipe! I was doing a search for Flourless Chocolate Cake, and this came up. We're having our good friends over for dinner for their 25th anniversary, and she has celiac disease. She can't have any foods that contain gluten, so the flourless cake will be perfect. Thanks for posting the recipe.

    Bookmark   December 5, 2004 at 8:48AM
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Haven't checked over here in a while! Did you have a chance to try the cake, DebraAnne?


    Bookmark   December 22, 2004 at 8:02AM
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Thanks, LoriJean. This looks delicious. (I peeked at the photo you posted on Bon Appetit thread on the CF. All your other creations looked marvelous as well!) Will definitely try this once I get my hands on some corn syrup (not easy to get here).

    Bookmark   December 28, 2004 at 12:12AM
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Lori, that cake does sound delicious, and other than the corn syrup and the sugar (which I can substitute Splenda for in the recipe), it would be perfect for our low-carb diet. Would anyone have any ideas as to what I could possibly substitute for the corn syrup? I'd really like to surprise my hubby with it (he loves his dessert).

    Bookmark   December 28, 2004 at 12:38PM
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Donna, this site gives suggestions for substitutions for corn syrup. The Splenda website gives further tips for substituting Splenda for other sweeteners. Hope this works for you!


    Bookmark   December 28, 2004 at 12:48PM
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Lori, thanks for both sites. Hubby will definitely be pleased.

    Bookmark   December 28, 2004 at 4:21PM
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You're welcome, Donna. I'm anxious to hear how it turns out with the sweetener substitutions. Keep me posted! ;-)


    Bookmark   December 28, 2004 at 8:41PM
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That is beautiful!

    Bookmark   December 30, 2004 at 5:41PM
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