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Flourless Chocolate Cake

Servings 24 cm round cake pan
Author Natalie


For the cake:

  • 350 grams dark chocolate
  • 150 grams (1 stick + 1 tbsp.) butter
  • 6 large eggs at room temperature
  • 1 tbsp. cocoa powder
  • 1/2 tsp. vanilla extract
  • 40 ml. (3 tbsp.) brandy or rum
  • 100 grams (1/2 cup) sugar
  • 1/4 tsp. fine salt

For serving:

  • Sugar powder


  1. Preheat oven to 160c degrees, and place on the oven floor a flat pan with boiling water to create a steamy baking environment.
  2. Melt chocolate and butter in a bowl in the microwave or over double-boiler.
  3. Add egg yolk into the chocolate mixture one by one, while whisking between additions. Add cocoa, vanilla and brandy and stir until completely blended.
  4. In a mixer bowl whip the egg whites and salt at high speed and gradually add in the sugar. Whip until stable peaks form.
  5. Fold the egg whites into the chocolate mixture until smooth.
  6. Transfer the mixture into a greased pan and bake for 30-35 minutes, or until the cake is cracked slightly at the top, set at the edges but still slightly soft in the center.
  7. Remove the cake from the oven and let it cool covered in order to remain soft and tender when completely cool.
  8. Sprinkle some powdered sugar and serve.

Recipe Notes

  • If you do not like brandy, it's possible to convert with any other alcohol.
  • Gluten-free important note: It is important to check whether the brandy used is gluten-free.
  • Serve the cake at room temperature, but keep it in the fridge for up to a week.