# Flourless Chocolate Cake

By The Intern · 2026-11-01 · https://ricottabear.com/flourless-chocolate-cake


Four ingredients: butter, chocolate, eggs and sugar. Whipped egg whites make it rich but light, and it is naturally gluten free.

## The story

A dense-but-light chocolate cake with no flour at all. Melted chocolate and butter carry the flavor, the yolks make it rich, and egg whites whipped with the sugar to glossy peaks give it lift. It bakes low and slow until it pulls away from the pan and sets in the middle, then sinks a little as it cools, which is exactly what it should do.

Martha Stewart’s recipe, written out here in my own words.

## Recipe: Flourless Chocolate Cake

A rich but light four-ingredient flourless chocolate cake with butter, chocolate, eggs and sugar. Naturally gluten free. Serves 8.

> Status: UNTESTED. The author has not made this yet; quantities and timings may change.

- Makes: 8 servings
- Prep: 20 min
- Bake: 50 min
- Total: 1 hr 10 min

### Ingredients

**For the cake**

- 6 tbsp unsalted butter, plus more for the pan
- 227 g (8 oz) bittersweet or semisweet chocolate, finely chopped
- 6 large eggs, separated
- 99 g (½ cup) granulated sugar

**To serve**

-  powdered (icing) sugar, for dusting
-  sweetened whipped cream, for serving

### Method

1. **Get ready.** Heat the oven with a rack in the middle, and butter the bottom and sides of a 9 inch springform pan. Oven: 275°F / 135°C (115°C fan).
2. **Melt.** Put the butter and chocolate in a large heatproof bowl and microwave in 30 second bursts, stirring each time, until completely melted. Let it cool slightly, then whisk in the egg yolks.
3. **Whip the whites.** In another large bowl, beat the egg whites to soft peaks. Add the sugar gradually and keep beating until the peaks are stiff and glossy.
4. **Fold.** Whisk a quarter of the whites into the chocolate to loosen it, then gently fold in the rest.
5. **Bake.** Pour into the pan, smooth the top and bake 45 to 50 minutes, until the cake pulls away from the sides and is set in the middle.
6. **Cool and serve.** Cool completely on a wire rack, then take off the sides of the pan. Serve at room temperature, dusted with powdered sugar, with whipped cream if you like.

Notes: Gluten free as long as your chocolate is; check the label. The low oven is on purpose: it sets the cake gently so it stays moist.