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Festive Flourless Chocolate Cake

User Rating 5 Star Rating (1 Review)


Photo © 2005 Carroll Pellegrinelli, licensed to About.com, Inc.

Everyday is a special occasion with this cake.

Photo © 2005 Carroll Pellegrinelli, licensed to About.com, Inc.
I hope you enjoy this flourless chocolate cake topped with a chocolate ganache and three flavors of chocolate shavings sitting in a pool of raspberry pureè, which makes quite an elegant dessert.

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Prep Time: 1 hour, 30 minutes

Cook Time: 50 minutes

Total Time: 2 hours, 20 minutes


  • For Cake -
  • 1/2 pound (2 sticks) butter
  • 6-1/2 ounces semisweet chocolate, broken in half*
  • 9 egg yolks
  • 1 cup sugar
  • 4 egg whites
  • ---
  • For Ganache -
  • 8 ounces semisweet chocolate, broken in half**
  • 3/4 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • ---
  • For Garnishing -
  • 3/4 cup toasted almonds
  • Semisweet, White, Milk and/or Bittersweet Chocolate Bars***
  • ---
  • For Serving -
  • 10 ounce bag frozen raspberries, defrosted
  • powdered sugar
  • cocoa powder
  • ---
  • * Or use 1 cup plus 1 tablespoon and 1 teaspoon semisweet chocolate chips
  • ** Or use 1 -1/3 cups semi-sweet chocolate chips
  • ***If used bar semisweet chocolate, just use remaining squares.


For Cake - Heat oven to 325 degrees F. Lightly grease 9-inch springform pan. Line pan bottom with parchment and lightly grease it. Melt butter and chocolate in double boiler. Allow to come to room temperature. Beat yolks and sugar with stand or electric mixer for 4 minutes. Scrape sides and continue beating for 2 more minutes. Beat egg whites until stiff. Fold chocolate into yolks. Fold egg whites into yolk mixture. Pour into prepared pan. Spread evenly. Bake for 50 minutes to an hour or until toothpick is clean when removed. Allow to cool in pan for 20 minutes. (Top of cake will sink.) Invert on serving dish. Refrigerate at least for 1 hour or overnight.

For ganache - Place chocolate in stainless steel bowl. Heat cream, butter and sugar over medium-high heat. Bring to a boil. Pour over chocolate. Let stand for 5 minutes or so. Whisk until smooth. Remove cake from refrigerator. Use a spatula to spread some ganache on sides of cake. Pour remaining ganache over top of cake. Smooth on top and sides of cake. Refrigerate for 30 minutes.

Taking a small pointed knife make a few holes in side of cake. Insert almond slices. Continue all around cake until sides are similar to a pinecone.

With a potato peeler, scrape chocolate bars to make chocolate curls. Cover entire cake with curls. Alternating with flavors and/or colors.

For Serving - Process bag of raspberries in food processor. Add 1/2 to 1 cup of powdered sugar to taste. Press puree through sieve to remove seeds. Drizzle some on serving plate. Place cake slice on top. Sprinkle powdered sugar and cocoa powder over all.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
yummy tummy cake>>>>>>>>>>, Member abrar.kumbharlikar

i love it !!!yummy!!! it's finger liking good!!!!!!.....

9 out of 11 people found this helpful.

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