Martha Stewart’s Flourless Chocolate Cake

18 Feb

Martha Stewart's Flourless Chocolate Cake

Looking for a simple crowd-pleasing cake? Have a gluten-free friend you’re entertaining? Try this rich Flourless Chocolate Cake from Martha Stewart!

Yesterday, I had the pleasure of hanging out with my new friend, Kristina. Being Sunday, we planned on maximizing relaxation. The game plan:

Brunch at a local restaurant.

2 mile walk to undo the effects of brunch.

Bake a decadent dessert.

The dessert we chose had to be simple…because that’s how we roll. So Kristina found this recipe from Martha Stewart.

Even though it was simple, it was SO good! We each had a slice of this decadent chocolate cake with vanilla ice cream and raspberry sauce.

Martha Stewart’s Flourless Chocolate Cake
See Original Recipe on Martha’s Site – ours includes weight measurements.
Prep Time: 20 minutes | Bake Time: 45-55 minutes

6 tbsp / 85 g  Butter, unsalted
8 oz / 225 g Semi or Bittersweet Chocolate, chopped
6 large Eggs, separated (room temperature is best)
1/2 cup / 115 g  White Sugar
Powdered Sugar, for dusting
Raspberry Coulis, optional

Preheat your oven to 300F. Butter the bottom and sides (all the way up!) of a 9 or 10 inch springform pan.

Put butter and chocolate into a microwave safe bowl. Microwave for 30 seconds at a time, then stir until melted. Be careful not to burn the chocolate. Let cool to lukewarm.

While cooling, separate the eggs. Make sure that no yolk gets into your whites. Beat the yolks into the cooled chocolate mixture.

Place your egg whites into the bowl of your stand mixer. Add a pinch of the sugar. Beat the whites on medium speed to soft peaks. Continue beating, and slowly add sugar. Beat until glossy stiff peaks form.

Martha Stewart Flourless Chocolate Cake Batter

Add 1/4 of your whipped egg whites to the chocolate mixture. Mix it in with a spatula. Gently fold the remaining whites in 2 additions into the chocolate mixture. You want to mix until the batter is a single color but don’t overmix. Try to fold the whites in with as few, gentle strokes as possible to avoid deflating your batter.

Place pan in the center of the oven and turn temperature down to 275F. Bake until the cake pulls away from the sides of the pan and the center is set. This should take between 40 and 55 minutes. Cool on a wire rack.

Flourless Chocolate Cake in Pan

When cool, remove sides of pan. Serve with a dusting of powdered sugar, vanilla ice cream and raspberry coulis.

Flourless Chocolate Cake


- Beth

7 Responses to “Martha Stewart’s Flourless Chocolate Cake”

  1. Clyde Lerner February 18, 2013 at 1:33 pm #

    Looks very, very tasty and very easy to make. Thanks for the weight measurements!

    • decadentdragonbakery February 18, 2013 at 3:56 pm #

      Thanks, Clyde!

  2. Jeremy Wagner February 23, 2013 at 12:01 pm #

    This was so good! It’s the first flourless chocolate cake I’ve ever had that was actually LIGHT! Most of the ones I’ve had are choco-bricks.

  3. sandra c. April 20, 2013 at 1:37 am #

    Just wanted to check if I use a 10″ springform pan, that the finished cake won’t be too thin. I don’t want it to look like a pancake!
    Thank you.

    • Beth @ Decadent Dragon April 20, 2013 at 2:29 pm #

      Hi Sandra,

      Yes, I think a 10″ round pan would work fine. Haven’t tried it myself, so can’t be sure. But I don’t think it will be a pancake. Good luck!
      – Beth

  4. Brie May 4, 2013 at 1:40 am #

    Did you guys flip this cake over, why does it look so different after its been cooked compared to the final product?

    • Beth @ Decadent Dragon May 27, 2013 at 5:14 pm #

      Yes, this cake got flipped over prior to serving. The crunchy part should definitely be on top. But if you accidently flip it over, it still tastes good!

Leave a Reply

%d bloggers like this: