flourless chocolate cake

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Flourless Chocolate Cake

From the book Hip Kosher by
Serves 10 to 12


There are many recipes for flourless chocolate cakes, but this one has a double-chocolatey goodness, combining semisweet chocolate and cocoa, plus a double dose of coffee for an intense, rich taste. The cake looks plain, but wait until you bite into it! It’s dense, moist, and lavish.


8 oz. semisweet chocolate
1 Tbsp. instant coffee powder
1 cup unsalted butter or margarine
5 large eggs
1 cup sugar
¾ cup unsweetened cocoa powder
2 Tbsp. cold coffee
~ Confectioners’ sugar, whipped cream, or ice cream, optional


  1. Preheat the oven to 350 degrees. Lightly grease a 9- or 10-inch springform pan. Place a parchment-paper circle (see Note) on the bottom of the pan and grease the paper.
  2. Put the chocolate, instant coffee powder, and butter or margarine in the top of a double boiler set over barely simmering water and cook until the chocolate has melted, stirring occasionally to blend ingredients completely. Remove the top of the double boiler from the heat. Let cool slightly.
  3. Combine the eggs, sugar, and cocoa powder in a large bowl and beat with an electric mixer set at medium speed for 2 to 3 minutes or until well blended, scraping down the sides of the bowl once or twice. Add the chocolate mixture and cold coffee and blend them in thoroughly. Pour the batter into the prepared pan.
  4. Bake for 35 to 40 minutes or until a cake tester inserted into the center comes out with a few chocolate crumbs clinging to the sides. Transfer to a cake rack to cool. Cut around the edges of the cake with the tip of a knife. Release the sides of the springform pan. Invert onto a cake plate. Remove the parchment paper.
  5. Serve plain or dusted with confectioners’ sugar. Offer whipped cream or ice cream on the side, if you like.


Culinate’s editor note: You can buy parchment-paper circles in cookware stores. However, if you’re planning on serving the cake directly from the base of the springform pan, without inverting it, you can skip the parchment-paper circle.

Related article: Passover plans

hip kosher

This content is from the book Hip Kosher by Ronnie Fein.

There is 1 comment on this item
Add a comment
0% recommend this recipe
1. by Chocolate Cake Blog on Dec 29, 2012 at 1:46 AM PST

This cake looks delicious!

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Our Table

The Recipe of the Day app

Cooking inspiration from Williams-Sonoma

Purchase a subscription, and you’ll get fresh recipes each week.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice