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Chocolate Flourless Cake

Rich, decadent, and super moist, this flourless cake tastes like a combination of a brownie and fudge. You won't miss the flour one bit. Top with raspberries, confectioner's sugar and a dallop of homemade whipped cream for the ultimate chocolate (or Passover) dessert.
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 2 hours
Servings 8 slices

Ingredients

  • 8 ounces semisweet chocolate chips
  • 2 sticks unsalted butter, at room temperature
  • 1 cup sugar
  • 6 large eggs
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp. Kosher salt
  • 1 1/2 tsp. pure vanilla extract
  • 1/3 cup Amaretto or other almond liquer (optional)
  • 1 cup fresh raspberries for garnish
  • Confectioner's sugar for dusting

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray the bottom of a 9-inch springform pan with non-stick baking spray. Line the bottom of the pan with parchment paper and spray again.
  3. In a medium saucepan over low heat, melt the butter and chocolate chips stirring continually until butter and chocolate are completely blended together. Remove from heat and set aside.
  4. In the bowl of an electric mixer on medium speed, beat together the eggs and sugar until light and fluffy (about 4-5 minutes). Slowly add cocoa powder, salt, vanilla and Amaretto. Blend well.
  5. Add the chocolate mixture and mix until just combined. Pour the batter into the springform pan. Bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool on a wire rack for at least 45 minutes.
  6. Remove the sides of the springform pan. Decorate with raspberries (or any fresh berry you prefer) and dust with Confectioner's sugar. Slice and serve.