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Fudgy Flourless Chocolate Cake















Trans-fat Free, Good source of fiber, Low Sodium


7 tablespoons butter, unsalted
9 ounces semi-sweet chocolate
finely chopped, null, null
7 large eggs
cup sugar
1 x whipped cream
for garnish


Generously coat 8-inch round by 3-inch deep cake pan or springform pan using 1 tablespoon of the butter.

Dust pan with flour; refrigerate until needed.

Put chocolate and remaining 6 tablespoons butter into top of double boiler set over simmering water.

Cook and stir until well mixed and melted.

Mix egg yolks in small bowl; add a little of the warm chocolate; stir well.

Scrape mixture into remaining chocolate and stir well; then set aside in warm place, uncovered.

Heat oven to 250 degrees F.

Beat egg whites and salt in large mixer bowl until soft peaks form.

Beat in sugar, 1 teaspoon at a time, until stiff and glossy, but not dry.

Scrape chocolate mixture over egg whites; fold together carefully but thoroughly. Spoon batter into pan.

Bake until center is set but still wiggles, 50 to 60 minutes.

Cool on wire racks 10 minutes. As it begins to cool, cake will pull away from side of pan.

Remove sides of springform or, if using ordinary cake pan, invert cake onto serving plate to cool.

Cool completely. Refrigerate until cold.

Cut cake in wedges. Serve each wedge topped with a large dollop of whipped cream.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 59165% of calories from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 24g 118%
Trans Fat 0g
Cholesterol 423mg 141%
Sodium 130mg 5%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 11%
Sugars g
Protein 26g
Vitamin A 21% Vitamin C 0%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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