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Bruce Marder's Flourless Chocolate Cake



Trans-fat Free, High Fiber, Low Sodium


2 tablespoons butter
unsalted or margarine melted
½ cup butter, unsalted
plus 2 tablespoons
1 ½ cups almonds
5 ounces semi-sweet chocolate
semi-sweet, melted and cool, null, null
5 large eggs
½ cup sugar
Chocolate glaze
2 tb Unsalted butter margarine
3 tablespoons honey
¼ cup water
or coffee
6 ounces semi-sweet chocolate
semi-sweet, chopped, null, null


Generously brush 9 inch round cake pan with 1 tablespoon butter.

Line bottom with round of parchment or wax paper.

Brush with remaining melted butter.

Sprinkle generously with sugar.

In food processor fitted with knife blade, cream butter.

Add almonds and beat until mixture comes together.

Add melted, cooled chocolate and blend well.

Add egg yolks, 1 at time, and continue blending until smooth and fluffy.

In large bowl of electric mixer, beat egg whites until foamy.

Add sugar and beat until smooth and firm.

Fold in ⅓ of egg white mixture to lighten and fold in remaining egg whites gently but thoroughly.

Spoon batter into prepared cake pan.

Bake at 400 degrees 10 minutes, then reduce oven temperature to 250 degrees and bake 1 hour and 30 minutes, until cake is crusty on top and wood pick inserted in center comes out dry.

Cool on rack.

Invert onto large plate, peel off parchment paper and invert onto cake plate.

Pour Chocolate Glaze over cake and spread or tilt cake until completely covered.

Chocolate Glaze In heavy saucepan, combine butter, honey and water. Bring to boil, remove from heat and add chocolate. Beat until stiff enough to spread or drizzle over cake. If glaze is not thick enough, return to heat and simmer 3 to 5 minutes, mixing constantly.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 96265% of calories from fat
 % Daily Value *
Total Fat 70g 107%
Saturated Fat 32g 159%
Trans Fat 0g
Cholesterol 340mg 113%
Sodium 139mg 6%
Total Carbohydrate 27g 27%
Dietary Fiber 8g 30%
Sugars g
Protein 36g
Vitamin A 24% Vitamin C 0%
Calcium 15% Iron 25%
* based on a 2,000 calorie diet How is this calculated?


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