Michelle's Flourless Chocolate Cake

Submitted by Michelle Ganey Maurer (from Bon Appetite "Elodies Chocolate Cake")
Cook Time 50 mins
Total Time 50 mins
Course Cakes, Cookies and Desserts
Servings 6 slices


Melt in double boiler:

  • 10 oz bittersweet chocolate (Lindt is best, Baker's will do)
  • 2 sticks unsalted butter (chopped into small pieces)

Beat in large mixer bowl

  • 5 large eggs
  • 1-1/2 cup sugar
  • 5 tbsp flour
  • 1-1/2 tsp baking powder


  • Prepare 10 inch springform pan with 2-3/4 sides, buttered and floured. Stir butter and chocolate over low heat until smooth. Beat eggs and sugar in larger mixer bowl until well blended and beginning to thicken. Sift flour and baking powder over eggs and fold in by hand. Gradually fold in cooled chocolate mixture. Pour into prepared pan. Bake at 325° F. Bake 20 minutes, the cover with foil and bak another 30-35 minutes. Uncover when out of oven, cool completely and remove form. Cake has a crackled top. Very rich! May dust with powdered sugar, or drizzle alternately with melted white and bittersweet chocolate.