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Flourless Chocolate Cake

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Flourless Chocolate Cake
  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 12
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If there’s one cake we think everyone actually needs, this is it. Rich, gooey and soul-satisfying, flourless chocolate cake is what you need to celebrate your best friend’s birthday. It’s the cake you need to make a bad day better, and when you need to impress a guest—it's just the thing. It will never be too fancy or too casual. After all, it’s the little black dress of cakes. You can dress it up to suit your tastes or the occasion—how about raspberries and cream, or salted caramel and ice cream?—and you can never go wrong serving it up with a dusting of powdered sugar on top. Keep this cake recipe close—it’ll never let you down.
By Betty Crocker Kitchens
Updated Sep 17, 2019

Ingredients

  • 12 oz bittersweet baking chocolate, chopped (three 4-oz bars)
  • 3/4 cup butter, cut in pieces
  • 1 cup sugar
  • 6 eggs
  • 1 teaspoon vanilla
  • 1/2 cup Hershey's natural cocoa or Hershey's Special Dark cocoa
  • 1 teaspoon espresso powder
  • Sweetened whipped cream, if desired

Steps

  • 1
    Heat oven to 375°F. Line bottom of 9-inch round cake pan with cooking parchment paper; spray with cooking spray.
  • 2
    In 2-quart saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat; pour into large bowl. Stir in sugar until blended. Stir in eggs, 1 at a time; stir in vanilla. Stir in cocoa and espresso powder until well blended. Pour into pan.
  • 3
    Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack; remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
  • 4
    When ready to serve, place cake right side up on serving platter. Using sharp knife, cut into wedges, cleaning knife blade after each cut. Serve with whipping cream. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Using unsweetened Hershey's natural cocoa gives a sweet chocolate flavor to this cake. To satisfy true chocoholics, use Hershey's Special Dark cocoa, a blend of natural and dutched cocoas, to give you the rich dark cocoa look and taste you are craving.
  • tip 2
    To make the whipped cream (this recipe amounts to 1 1/2 cups), place a medium deep bowl and beaters in the freezer or refrigerator to chill. Place 3/4 cup heavy whipping cream and 1 tablespoon powdered sugar in bowl. Beat on low speed until mixture begins to thicken. Add 1/2 teaspoon vanilla, and beat on high speed until whipped cream forms soft peaks.

Nutrition

410 Calories, 29g Total Fat, 8g Protein, 27g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
270
Total Fat
29g
45%
Saturated Fat
18g
88%
Trans Fat
0g
Cholesterol
125mg
41%
Sodium
130mg
5%
Potassium
330mg
9%
Total Carbohydrate
27g
9%
Dietary Fiber
6g
24%
Sugars
17g
Protein
8g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
30%
30%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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