Go Back
+ servings
Print Recipe
5 from 1 vote

Best Flourless Chocolate Cake

Flourless chocolate cake from the Zuni Cafe.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts


  • Tools
  • 9 inch cake pan
  • Baking pan with flat bottom that cake pan comfortably fits in
  • Parchment paper to line cake pan
  • 1 1/2 teaspoons butter to butter cake pan
  • 3/4 cup heavy cream whipped in soft peaks
  • 6 tablespoons sugar
  • 5 eggs plus 2 more egg yolks
  • 6 tablespoons strong coffee
  • 10 ounces high quality bittersweet chocolate ORDER HERE
  • Berries for garnish

  • KItchen Supplies
  • Parchment Rounds ORDER HERE
  • Kitchen Aid ORDER HERE


  • Preheat oven to 350
  • Butter cake pan. Line with parchment paper, butter again. This ensure the parchment paper stays in place. Make sure the sides are buttered very well. A bottomless pan works best but, a regular cake pan can be used.
  • Beat whipped cream until soft peaks form (not stiff) and set aside. I did this first and transferred to a separate cold bowl and then used my standing mixer to mix eggs and sugar.
  • Mix eggs with sugar in bowl and heat over a pan of simmering water, only to room temperature. Beat until quadrupled 15-20 minutes. However if you have a vitamix five minutes is enough.
  • Melt chocolate and coffee in a bowl over simmering water. Set aside until egg/sugar mixture is ready.
  • Fold 1/4 egg mixture into melted chocolate, stirring well.
  • Fold this chocolate mixture into remaining egg mixture and add whipped cream.
  • Pour into prepared cake pan. Put cake pan into larger baking pan. Pour hot water up to 1 inch of cake pan.
  • Bake at 350 for one hour. Test for doneness when toothpick comes out clean.
  • Turn off oven and keep cake in oven for 30 minutes with oven door ajar.
  • Remove from oven, and rest cake another 30 minutes while still in water bath.
  • Remove from water bath and allow cake to cool thoroughly before removing from pan.
  • Serve at room temperature to retain that silky light texture.
  • You can serve cold, but texture will become much more dense.
  • Serve with stabilized whipped cream. Recipe Here.