• Najwa Kronfel

Flour-less Chocolate Cake

I have a love affair with dark chocolate! I mean its very hard not to and after working in a chocolate store for 6 year I have inevitably become a chocoholic, I love to bake with chocolate. The higher the percentage the better, I normally use 70% – 75% or higher when available.

This is a great recipe, I love it because it’s really light despite what you might think, it almost feels like eating a chocolate souffle. I also like the fact that it needs few ingredients and is fairly simple to make. The best way to enjoy it, slightly warm!!


8oz bittersweet chocolate, chopped

1 sticks of butter, cut in small pieces,

 plus more for the pan

5 large eggs, separated

1/2 cups of sugar

Confectioners’ sugar, for dusting

2 Tablespoons of  cocoa powder


Preheat oven to 350 degrees. 

Butter  and dust with cocoa powder an 8-inch spring form pan, set aside. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, make sure the bowl is not touching the water, stir until smooth. 

Whisk the egg yolks with the sugar in a mixing bowl. Gradually add the egg mixture into the slightly cool chocolate whisking until well blend. In a large bowl, beat the egg whites until soft peaks form. Whisk 1/4 of  the whites into chocolate mixture, gently fold remaining whites into the chocolate with a spatula. Pour into the prepared pan and bake until toothpick inserted into center comes out clean, about 40 to 45 minutes. Let it cool and serve dusted with confectioners’ sugar or vanilla bean ice cream.

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