Flourless Chocolate Cake

Posted by Chocolatier Jason Vishnefske on 21st Apr 2017

Flourless Chocolate Cake is The Chocolate Cake You will Find at Almost Every Gourmet Restaurant.

Flourless Chocolate Cake is found on many famous restaurant menus because it is a simple recipe with a big chocolate pay off. Rich and pleasing, the Santa Barbara Chocolate flourless chocolate cake recipe below will impress all and will likely become one of your favorite recipes.

A Recipe Born on the Italian Island of Capri. 

The legend says an Austrian princess who married the King of Naples wanted a Sacher Torte to share with visiting friends and family, but the Italian chefs didn’t know how to make a Sacher Torte so they had to improvise. Using classical Italian baking techniques and drawing upon some Spanish chocolate influence, the Italian chefs created the famous Flourless Chocolate Cake known in Italy as Caprese Torta. 

Island of Capri and the famous Faraglioni Rock (origin of the flourless chocolate cake):

Gourmet Chocolate is the Ingredient.

Because the main ingredient for this recipe is chocolate, it is extremely important to use high quality couverture chocolate. For the actual cake I recommend using Caribbean Couverture Dark Chocolate which has 67% cacao solids. For the ganache I think the best option is to use Organic Dark Chocolate 70%. Both of these couverture chocolates are available on our website www.santabarbarachocolate.com

Here are the actual chocolate links:




For the cake:

  • 7 ounces of Caribbean Couverture Dark Chocolate 67%
  • 6 eggs
  • 1 cup of sugar
  • ¼ cup of butter, room temperature
  • 1 tbsp of instant espresso powder
  • A pinch of salt

For the ganache:

  • 4 ounces of Organic Dark Chocolate 70%
  • ½ cup of heavy cream


For the cake:

  • Preheat oven to 350 degrees.
  • Take all 6 eggs and separate the yolks and egg whites.
  • Melt Caribbean Couverture Dark Chocolate with the butter. You can do this in a bain marie (double boiler) or in the microwave. If you use the second method (microwave melting of chocolate), place all ingredients in a little bowl, heat 10 seconds, stir, and repeat until all is completely melted. Set aside to cool down.
  • In a large bowl, add the egg yolks, sugar, salt and espresso powder. Whisk until pale.
  • Add the melted chocolate into the yolk mixture. Make sure the chocolate is room temperature because if it is too hot it can ruin the yolk mixture. Beat for 1 – 2 minutes more.
  • Take another large bowl and this time add the egg whites.
  • With an electric mixer, whip the egg whites until you form peaks.
  • Add the chocolate mixture and with the help of a spatula fold in the egg whites. Don’t over mix because we want to keep the egg whites fluffiness.
  • I recommend using a springform pan, if you don’t have one don’t worry, just place parchment paper in a regular round pan and then you will be able to take the cake out easily when ready.
  • Pour the chocolate batter into your pan and bake for 40 minutes.
  • When ready, wait around 10 minutes to remove the cake from the pan; then wait at least 30 minutes before adding the ganache on top (see ganache recipe below). 
  • Cut and serve your beautiful flourless chocolate cake to your hungry cake monsters. ^,,^

For the ganache:

  • Heat your heavy cream until really hot but before it boils.
  • Remove from heat and add the Organic Dark Chocolate. Don’t stir.
  • 5 minutes after the chocolate rests in the cream, stir until all the chocolate is completely melted and you get that smooth and silky texture. Here is more info on chocolate ganache.