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Flourless Chocolate Cake Recipe

This flourless chocolate cake recipe melts in your mouth.

Trivia: This recipe calls for Grand Marnier. Did you know that the oranges used in this liqueur are "bitter oranges" grown in tropical regions of the world? Belonging to a species better known as "Citrus Bigaradia", these orange have a peel that retains a strong perfume when dried.

Tip: The Ghiradelli chocolate recommended in the recipe is available at various online stores.

Flourless Chocolate Cake Recipe

14 oz baking chocolate; preferably Ghiradelli brand
14 tbsp unsalted butter
1 1/2 cup sugar
10 eggs; separated
1 tbsp Grand Marnier
1 tbsp vanilla extract

Butter and flour a 12 inch springform pan.

For Passover you can use Manischewitz Matzo Meal, Unsalted, 10-Ounce Canisters (Pack of 12) in place of flour.

Break the chocolate into chunks and put in the top of a double boiler, along with the butter. Melt over simmering water, stirring occasionally. Stir in 1 1/4 cups sugar into the melted chocolate and butter mixture and continue heating until the sugar is dissolved.

Beat the egg yolks in a separate bowl. Beat some of the hot chocolate mixture into the yolks, then return all the mixture to the sauce pan. Cook over simmering water, stirring constantly, until slightly thickened; then stir in the Grand Marnier and vanilla.

Beat the egg whites until they stand in soft peaks when the beater or whisk is removed. Continue beating, gradually adding the remaining 1/4 cup sugar until the whites stand upright in stiff peaks when beater is removed. Fold egg whites and chocolate mixture together carefully. Pour the mixture into the prepared pan.

Bake for 3 hours at 250. Remove from the oven. Let cool at room temperature, cover and chill.

This flourless chocolate cake recipe is great served with a creme anglaise.

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