Flourless Chocolate Cake

Flourless Chocolate Cake

Your sweet tooth called and wants it’s fix! Have you experienced a recent influx in cravings for sweet things, baking or simply just being cozy by the fire? We’re with you. The recent winter weather coupled with hunkering down has us inspired to bake more, cook more, and most definitely eat more. Take this classic flourless chocolate cake recipe for a spin. It’s good for the soul and good for the gluten free folk too!



  • Cocoa powder
  • 12 ounces of bittersweet chocolate
  • 2 T butter
  • ½ cup strong coffee
  • 4 eggs
  • ½ cup organic cane sugar
  • 1 full cup heavy whipping cream
  • Berries or toppings of choice


  • Preheat oven to 325
  • Lightly butter a 9-inch cake pan, lightly dust with cocoa powder
  • Line 9-inch pan with a round parchment paper (cut if needed)
  • 12 ounces of bittersweet chocolate
  • Melt over hot water, set aside
  • Melt 2 T butter and combine with ½ cup strong coffee over butter, stir till melted, set aside
  • In a separate mixing bowl, crack 4 eggs into a mixing bowl for a stand mixer
  • Add ½ cup organic cane sugar to egg mixture
  • Place on top of pot of hot water, whisk mixture until the sugar is dissolved and mixture is warm
  • Transfer mixture to bowl, whip on high speed until soft peaks form
  • Once fully whipped, fold whipped mixture fold in melted chocolate and add 1 full cup heavy whipping cream
  • Pour mixture into prepared 9-inch cake pan 
  • Bake in a water bath for 1 hour until the cake is set
  • Allow to cool for an hour before serving

“There is nothing better than a friend, unless it is a friend with chocolate.” – Linda Grayson