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Flourless Chocolate Cake

Prep Time 15 mins
Cook Time 35 mins
Servings 8


  • 9 oz chopped dark chocolate
  • 8 oz unsalted butter
  • 1 1/2 cups granulated sugar
  • 6 large eggs
  • 1 tbsp vanilla extract
  • 3/4 tsp kosher salt


  • Preheat oven to 350ºF. Grease a 9x2" round cake pan and line the bottom with parchment paper.
  • Place chocolate and butter together in a large microwave-safe bowl and microwave on 50% power for two minutes. Stir and continue at 50% power in 30-second intervals until chocolate is 80% melted. At that point, stir vigorously to finish melting (you want to avoid overheating chocolate, which can make it seize and turn grainy).
    (Alternatively, you can melt the chocolate and butter together in a large heat-safe bowl placed over a pot of simmering water. Ensure the water doesn't actually touch the bowl.)
  • Use a strong arm to stir in the sugar completely, then whisk in the eggs about a quarter-cup at a time and fully incorporate before adding another splash. Whisk in vanilla and salt.
  • Use a rubber spatula to scrape the batter into the prepared cake pan. Bake for about 35 minutes, until top is cracked and dry, but centre maintains a slight jiggle. Place cake on wire rack and let cool in pan for 20 minutes. It will deflate, this is normal. Place the wire rack on top of the cake, and use two hands to confidently flip the cake over so that it's top-down on the wire rack. Right away, do the same flipping move with a serving plate, inverting the cake a second time so that it's right-side-up on the plate.
  • Refrigerate for at least 4 hours before serving.