Flourless Chocolate Cake

By: Emily Luchetti

  • Yield: 9-12 Servings
  • Cuisine: American
  • Course: Dessert


  • 12 oz chocolate (58-62 percent cacao)
  • 8 oz (16 tbsp) unsalted butter or margarine
  • 6 large eggs
  • 1 cup sugar
  • 1/4 tsp kosher salt


  1. Spray a nine-inch springform pan with nonstick spray. If using a nonstick pan, do not spray. Cut a 9 inch circle of parchment paper and line the bottom of the pan.
  2. Over a double boiler, melt the chocolate and butter or margarine, being careful not to overheat. Stir until smooth. Whisk in the sugar and salt, and stir until combined.
  3. In another bowl whisk eggs just until combined. Add chocolate mixture to eggs and whisk until combined.
  4. Spread batter in the pan. Bake for about 35-40 minutes until a toothpick inserted in the middle comes out fudgey. It should neither be shiny and wet nor completely dry.
  5. Let cool until room temperature. Remove the ring and invert onto a flat plate. Remove the bottom of the pan and the parchment paper.
  6. Cut with a hot, dry knife into 12 pieces.