Ingredients per serving

1 ½ cups Genauva dark chocolate gems

12 tbsp Unsalted Butter, Softened 

¾ cup (12 tbsp) Sugar 

2 tsp Vanilla Extract 

6 Large Eggs 

Powdered Sugar 



Flourless Chocolate Cake

Flourless chocolate cake recipe

Flourless chocolate cake recipe


  • Preheat the oven to 350 F. Liberally butter a 9-inch spring-form pan.
  • In a medium heatproof mixing bowl, combine chocolate and butter.
  • Microwave on HIGH for 1 minute; stir every 30 seconds.
  • Cool the mixture to lukewarm, about 2-3 minutes; reserve.
  • In an electric mixer with a wire whip attachment at medium speed, whip egg yolks and 6 tbsp of sugar until mixture turns pale yellow (about 3-4 minutes).
  • Fold in the chocolate mixture until just combined. Continue mixing and add vanilla extract until just combined.
  • Transfer mixture to a medium bowl.
  • Thoroughly clean mixing bowl and whip attachment. In cleaned bowl,  whip egg whites until they hold soft peaks (about 2-3 minutes).
  • Slowly add in remaining sugar and whip until mixture holds medium-firm peaks (about 1-2 minutes more).
  • In thirds, gently fold whites into the chocolate mixture until just combined.
  • Pour batter into prepared pan.
  • Bake until top of cake has crusted and cracks open (about 50 minutes).
  • Cool on wire rack for 10 minutes, cake will fall.
  • Invert onto plate, keeping pan sides around the cake.
  • Cool for 30 minutes more.
  • Invert cake to right side up; run a small knife around the edge of the pan to release the cake.
  • Remove pan sides; let cake cool completely.
  • Wrap the cake in plastic wrap; let stand at room temperature overnight.
  • To serve, sprinkle top of cake with powdered sugar.

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