Flourless Chocolate Cake Recipe

  • 6 tablespoons unsalted butter, plus more or greasing the pan
  • 1 1/4 cups granulated sugar
  • 6 large eggs, separated
  • 5 tablespoons instant espresso
  • 6 tablespoons Dutch-processed cocoa powder (recommended: Droste)
  • 6 tablespoons dark rum or Marsala
  • 1 1/2 cups ground, toasted, blanched almonds
  • All-purpose flour, for coating the pan
  • Confectioners’ sugar, for dusting
  1. Melt the butter in a glass bowl over simmering water. Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don’t scramble.) Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.Transfer the cake mixture to a mixing bowl and set aside.
  2. Preheat the oven to 375 degrees F.
  3. Butter and flour a 9-inch round cake pan.
  4. In a clean, separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks. Gently fold the whites into the chocolate mixture.
  5. Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes. Remove from the oven and allow to cool 30 minutes more. Flip cake over, dust with confectioners’ sugar and cut into wedges before serving.

That’s it, let it cool and serve!

Vegan Chocolate Cake Recipe

  • 3 cups flour (680 grams)
  • 2 cups sugar (450 grams)
  • 6 tablespoons cocoa (100 grams)
  • 2 teaspoons baking soda (10 cc’s = 10 ml)
  • 1 teaspoon salt (5 cc’s = 5 ml)
  • 3/4 cup vegetable oil (200 cc’s)
  • 2 tablespoon vinegar (30 cc’s)
  • 2 teaspoon vanilla (10 cc’s)
  • 2 cup cold water (480 cc’s)
  1. Mix the dry ingredients.
  2. Add the wet ingredients. Stir until smooth.
  3. Bake in two greased, floured pans at 350 degrees for 30 minutes.
  4. Makes 2 layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake.

Easy Chocolate Cake Recipe

  • 2/3 cup cocoa powder
  • 1/2 cup butter
  • 2 Tbsp. oil
  • 1 cup milk
  • 2 cups flour
  • 1-1/2 cups sugar
  • 1/2 cup brown sugar
  • 1/8 tsp. salt
  • 1-1/2 tsp. baking soda
  • 1/2 cup buttermilk
  • 2 eggs
  • 1-1/2 tsp. vanilla
  • 1/3 cup cocoa powder
  • 1/3 cup butter
  • 1/2 cup milk
  • 4 cups powdered sugar
  • 1 tsp. vanilla
  1. Preheat oven to 350 degrees F. In a large heavy saucepan, combine cocoa powder, butter, oil, and 1 cup milk. Place over medium heat and cook until butter melts and mixture comes to a boil. As soon as the mixture boils, remove it from the heat and beat with a wire whisk.
  2. Add flour, sugars, salt, and baking soda. Beat well (batter will be thick at this point). Then add buttermilk, eggs, and 1-1/2 tsp. vanilla and beat again until batter is smooth and shiny.
  3. Spray 13×9″ pan with flour based cooking spray. Pour batter (batter will be thin) into prepared pan. Bake at 350 degrees F for 25-35 minutes, until cake has risen and edges begin to pull away from sides of pan. Toothpick inserted in center will come out clean.
  4. Let cake cool for 30 minutes.

    In a heavy saucepan, combine 1/3 cup cocoa with 1/3 cup butter. Place over low heat and cook until butter melts and mixture is smooth, stirring frequently. Remove from heat and add 1/2 cup milk, powdered sugar, and 1 tsp. vanilla and beat until smooth. Immediately pour over cake. Frosting should level itself, but you may need to even it off with a knife. Let cool completely, then cut into squares.

    This recipe serves 12 people.