So, I had never had a flourless chocolate cake before now, I had only heard of their rich, chocolaty goodness. I didn’t really know what to expect, and I guess I thought it would be more cake-like. It actually is more fudgy and rich, almost like a very thick custard, which is amazing in an entirely different way from cake.
Is it super sweet? Yes. We ate it slowly in the form of many small slices because that’s all you really need. It’s super chocolaty, and it’ll knock your sweet tooth right out of your mouth.
I’ve decided that it may be a good thing to make within a crust, although that is not the traditional method. I think it would be great though with a pastry crust or chocolate cookie crust to hold everything together, and to add a little less sweet of a base. You could make it the exact same way, just throw the crust of your choice underneath.
Whatever you do, make sure you’ve got enough chocolate lovers in the house to eat the whole thing. It’s a lot, but it’s so yummy. It’s a little bit fancy too, so it would be great for a party or holiday. Enjoy!
Flourless Chocolate Cake
- 1/2 cup water
- 3/4 cup sugar
- 18 oz. chocolate chips
- 1 cup soft butter
- 6 eggs
In a small pan, heat together the water, salt, and sugar until completely dissolved
Melt the chocolate in the microwave until smooth.
Put the chocolate in the bowl of a stand mixer and turn on low speed. Slowly add in the butter until incorporated.
Then add in the warm sugar mixture.
Add in eggs one at a time until fully mixed.
Cover the outside of a springform pan with foil. Place pan inside a larger pan.
Pour batter into greased springform. Fill exterior pan about half way up the springform to create a water bath.
Bake at 300 degrees for 45 minutes. The center will still look wet.
Cool completely before serving.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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