Myra’s Flourless Chocolate Cake

It’s like eating a chocolate truffle!

This is a very dense chocolate cake, even with 6 eggs. Be sure to use good chocolate, since that is what you will taste. It has simple ingredients and tastes delicious!

Myra said to put the cake pan in another pan of water to bake. So I made my own bain-marie by wrapping my springform pan in foil, then putting it in an oven safe frying pan halfway filled with hot water. If you’re not sure how that works, there is a wonderful description and history of bain-marie here.

Because the cake is so thick and so chocolatey, I recommend a little whipped cream and/or strawberries for decoration instead of frosting.

Flourless Chocolate Cake

Myra's one pan very chocolate cake!

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Equipment

• 1 10 inch round cake pan or 9 inch spring form pan
• small pan to heat water, salt and sugar
• 1 larger baking pan or oven safe fry pan, to make a bain marie.
• microwave safe bowl to melt the chocolate I use a glass 4 cup measuring cup
• stand mixer

Ingredients

  

• 1/2 cup water
• 1/4 tsp. salt
• 3/4 cup white sugar
• 18 oz. semi-sweet chocolate
• 1 cup unsalted butter
• 6 eggs

Instructions

 

• In a small sauce pan, heat the water, salt and sugar. Stir until salt and sugar is dissolved. Set aside.
• Melt the chocolate. Put the chocolate (chips or chunks) in a microwave safe container and cook on high for 20 seconds at a time, stirring in between each 20 seconds until there are no lumps.

  Pour the chocolate into the mixer.
• Cut the butter into 1 inch pieces and beat in one at a time.

  Add the hot water mixture, and mix to combine.
• Beat in the eggs one at at time.
• Pour the mixture into your cake pan, smooth out the top.

  Place the cake pan into a larger baking pan and fill with boiling water 1/2 way up the sides of the cake pan. If using a spring form pan, wrap foil around the outside of the pan before placing it in the pan with water.
• Bake at 300 degrees for 45 minutes.

  The center of the cake will still look a little wet. Cool the cake, cover, and put in the refrigerator to chill overnight.

  To unmold, take a knife and cut around the outside of the cake. Place the pan in hot water for 10 seconds and turn over onto a cake plate. If using a spring form pan, cut around the cake, and unhook the outside edge. (no need to turn it out)

  Keep refrigerated until serving. Serve with whipped cream or fresh fruit.

Keyword butter, chocolate, eggs, flourless