Flour-less Chocolate Cake

Currently Reading:  The Magicians (Magicians #1) by Lev Grossman


“He figured he should probably eat something, but the first bite of flour-less chocolate cake turned to sticky glue in his mouth, and he had to sprint to make it to the bathroom before he threw up.”

One of the most fundamental things to learn how to bake after a basic white cake is a chocolate one.  But no one tells you that you’re going to need to learn how to make it without flour.  Well, unless you live in LA or NY and have all your friends decreeing “Well, I’m allergic to gluten!” when they haven’t been for the past 20 years.  Maybe not even in NY.  I’d like to think that they wouldn’t stand for the healthy food trends like LA does.  Well, the perk of this is that there are a ton more Passover friendly recipes available!

Coincidentally, I don’t actually like chocolate but always have a lot of it lying around… probably because I never eat it all up myself like some people I know.  And I’m always running out of flour.  And sugar.  And butter.  Hmmm… I’m starting to see a trend.  So, flour-less chocolate cake it is!  It’s actually a lot fudgy-er than regular chocolate cake, and rises like a souffle only to come crashing down in a good way before serving.

Flourless Chocolate Cake by Martha Stewart


  • 6 tablespoons unsalted butter, plus more for pan
  • 8 ounces bittersweet or semisweet chocolate, finely chopped
  • 6 large eggs, separated
  • 1/2 cup granulated sugar
  • Confectioners’ sugar, for dusting
  • Sweetened whipped cream, for serving


  1. Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
  2. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
  3. In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
  4. Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners’ sugar. Serve with whipped cream, if desired.

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