Cake Chocolate Spring/Summer

Flourless Chocolate Cake {Recipe}

This chocolate cake received rave reviews from our entire Fourth of July party. It was so rich, so tasty, and best-of-all… It’s flourless, so our friends with dietary restrictions were as happy with it as we sugary gluten eaters!
It did taste more like a brownie than cake, but it was still very good. My favorite thing is that it is adapted, ironically, from This recipe found on the King Arthur Flour website. And it is so easy that my eight-year-old did most of the work making it.

What You Need:

1 cup semisweet chocolate chips

2 sticks (1 cup) unsalted butter

1 1/2 cup sugar*

1/2 tsp. salt

2 tsp. finely ground coffee or espresso powder 

1 Tbsp. vanilla

6 eggs (at room temperature)

1 cup cocoa powder

* Note: I am going to test this with just 1 cup sugar next time to lower the carb count even more, I’ll let you know how that goes.

Preheat the oven to 375-degrees (F). Line a 9×13 pan with parchment paper, and spray over  it with baking spray (like Pam).

In a microwave-safe bowl, combine butter and chocolate chips. Microwave until butter is melted, and chocolate chips are soft, but not hot. (I used 30% power for 3 minutes on my microwave.)
Stir to combine in to a shiny, chocolate sauce.

To that, add sugar, salt, coffee and vanilla. Stir to combine.

Add eggs, one at a time. Mixing with each addition

Add cocoa powder. Mix until combined.

Spread into prepared pan.

Bake at 375-degrees for 20-25 minutes, or until instant-read thermometer measures at least 200-degrees (F) when inserted near the center.
After cooling for 5-10 minutes on a cooling grid, flip the cake onto the serving platter.
* I thought it looked overdone when I removed it from the oven. I was afraid it would be tough and dry. I was totally wrong. It was not.

When the cake has cooled completely, you can top with Chocolate Ganache, Whipped Cream, Whipped Cream Cheese Icing or just powdered sugar. We chose to top it with powdered sugar. (I used a small mesh strainer to make it look prettier.)

Because we made this for the Fourth of July, we added blueberries, raspberries and strawberries to make it look like a flag.
My son says it’s one of the best cakes he’s ever eaten. And no one left a crumb on their plates! You will be seeing this recipe again in many variations, I believe.

Click the Links Below to See:
More Chocolate Recipes
Fourth of July Cake Pops
Fourth of July Bunting Cake

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