Flourless Chocolate Cake

Serves 8

This flourless chocolate cake is dense and fudgy, and begs to be topped with a whiff of sweetened whipped cream or ice cream.


6 tablespoons unsalted butter

ounces unsweetened chocolate  chopped into fine pieces 

cup sugar 

eggs, separated

Sweetened whipped cream or ice cream or powdered sugar, for topping 

Raspberries, for garnish


1. Grease a 9-inch square baking pan and line it with parchment paper. Grease the parchment paper. Set the pan aside.

2. Melt the butter in a medium-sized saucepan over low heat. Add the chocolate and stir until well blended. Set aside.

3. With a hand mixer or in a stand mixer, beat the sugar and egg yolks until light and fluffy; beat in the chocolate. Set aside.

4. Separately, beat the egg whites in a clean bowl with clean beaters until soft peaks form; fold them into the chocolate and egg mixture. 

5. Pour the batter into the prepared pan and place into a cold oven. Turn the temperature to 350°F. Bake for about 20 minutes. The cake should rise and then fall, resembling a flat brownie.

6. Cool well, then refrigerate. When ready to serve, cut the cake into wedges, top with sweetened whipped cream or ice cream, or dust with powdered sugar. Top with raspberries.

More of Mary Ann Esposito's recipes you may be interested in

Cuccidatu (Sicilian Fig Cookies)

Makes 2 dozen

Sicilian Chocolate Cookies from Modica

Makes 5 1/2 dozen

Mom’s Date Bar Cookies

Makes 16 bars

Sicilian Chocolate Spice Cookies

Makes about 28 large cookies

Mom’s Dried Cherry Cookies

Makes 4 1/2 to 5 dozen, depending on the size of your cookie cutter; you can make more by making these cookies mini-size.
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