32 Reviews of Flourless Chocolate Cake

From: DogAndCatDoc

On Aug 4, 2006

Not enough stars for this cake to be sure. Made it for my mom's birthday. She said noone had made her a cake in 25 years and it was so worth the wait. One word to sum up: decadent! Her husband called it death by chocolate. Instead of raspberries I used raspberry sauce from the recipe my Miss Nezz. Next time I make this I maytry splenda in the cake instead of regular sugar. Having not made a flourless cake before, I was suprised how high it rose in the oven, and then scared at how far it fell as it cooled. The end result seemed more like a torte that a cake. I did find that I had to leave the springform rim on until almost cool. I removed it initially and the cake begin to try and fall apart. Putting the rim back on fixed that and when cool, it held together very well. This is destined to become a family favorite.

From: michEgan

On Feb 28, 2005

Very good cake, But, I added 2 tablesppon cocoa powder to give it a very chocolately taste. Very good! yummy!!

From: Shanna Hollingsworth

On Jan 27, 2004

I made this for my birthday, I'm a choc-o-holic, I realized halfwat through making it, I only had 3 eggs, I ventured anyway, baking in a 10 in. sprinform, and topping with a 50/50 butter chocolate ganache for "icing" and a generous sprinkling of pecan halves. this was sooo easy to make!!!even with my egg mishap, this is by far the best chocolate "cake" I've ever had, mine was more like a torte, thanks for posting, we have dubbed this our new special occasion dessert.

From: Kristin the Cake Lady

On Aug 23, 2004

I trippled this recipe and turned it into a 1/2 sheet cake. I made three layers and put chocolate pudding in between the layers along with a layer of raspberry spread. (I warmed some raspberry preserves and added a little oj with cornstarch and then I strained the seeds out and put this layer in between the cake layers) I then added the chocolate ganache on top. I served this for my chocoholic friend for her baby shower and the ladies were in heaven!!!!

From: ~Leslie~

On Dec 17, 2008

WOW!! I can't even begin to tell you how wonderful this recipe is. I have never made a flourless chocolate cake before, and needed something gluten free for a lunch I was catering. I chose this recipe, and am I ever glad I did! This recipe yields a moist, dense, almost cheesecake-like cake that everyone loved. I got rave reviews on this one! Well worth the effort, and really quite simple to do. I had only 2 smaller springform pans, so I made this in them. I did have to cook a little longer than stated, but I think this is probably because of the different sized pans I had, they ended up being much deeper. I frosted it with the icing the recipe called for, and then topped with Raspberries and Blackberries, along with a dusting of icing sugar. The presentation as well as the taste was amazing. Thanks for posting such a terrific recipe!

From: John Clotfelter

On Oct 28, 2001

Good, good, good! Very decadent.

From: faithfulmama #1

On Mar 14, 2005

My 12 yod requested this for her bday cake. It was simple to make and turned out delicious even without the topping. This is a rich dessert and it was a big hit by all even though my daughter shared very little of it with the rest of the family.

From: BakingGuru

On Dec 4, 2006

Wow!!! The reviews were right. This is such a great dessert. It was my first time making a Flourless cake. I am glad I read the reviews though. It does come out more like a torte meaning it is not very high and does fall when it comes out of the oven. And also didn't remove the springform side until at least 20 min. I served this to my husband and my boys with some homemade strawberry sauce (fresh strawberries, a little sugar, and and shot of raspberry juice) poured some on the plate, put a slice of flourless cake, some drizzles of chocolate sauce over the cake and topped with some whipped cream. Yummmmmy. This is a keeper. I think I am going to make this for Valentines day too.

From: sacredmama

On Dec 21, 2006

This was my first cake ever and a huge success for my son's 2nd b-day. I used bittersweet chocolate and cut the sugar to 1/8 cup and it was so perfect. I also doubled the recipe and put it all in one springform pan. It still seemed little at first, but when it came time to eat it, it was perfect because this cake is so incredibly rich. I really feel like it's the yummiest cake I've ever eaten.

From: Chef #1118816

On Mar 14, 2009

Never knew a flourless cake could be so good.Thanks for the recipe.