Flourless Chocolate Cake


Try this recipe for flourless chocolate cake from Martha Stewart's Everyday Food with eggs, butter, chocolate, & sugar.

Prep time: 20 Minutes

Total time: 1 Hour, 10 Minutes

Yield: Serves 10



  • 1 1/2 cups semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
  • 6 large egg whites
  • 6 tablespoons unsalted butter plus more for pan
  • 1/2 cup granulated sugar
  • 6 large egg yolks


  1. Preheat oven to 275 degrees, with rack in center. Butter a 9-inch spring form pan. Place butter and chocolate in large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.
  2. In another bowl, beat egg whites to soft peaks. Gradually add granulated sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.
  3. Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners' sugar.
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