Simply the Best Flourless Chocolate Cake

This cake is so simple and decadent.  It requires no separating eggs and is delicious.  The original recipe was given to me by my dear friend, Rose Feldman a’H, who made this cake for our first Thanksgiving dinner as a married couple, circa 1987. She made it with a glaze and decorated it with chocolate-dipped nuts.

Rose’s flourless chocolate cake was a shop-stopper on that autumn day in Pittsburgh. The crackly texture of the the flourless cake crust along with the decadence of its not-too-sweet interior is exceptional.  It has become a important part of my Pesach dessert repertoire and is so good that I often prepare it during the year, as well.

I rarely make the chocolate glaze topping with the dipped nuts. Instead, I serve the cake with a dusting of confectioner’s sugar or my own simple decorations. As an ode to spring, I have photographed this cake with fresh springtime pansies.


flourless chcoalte cake with pansies on whole cake

Pansies are edible and can even be crystallized (stay tuned to the blog for instructions).

flourless chocolate cake with pansies

To update this flourless chocolate cake, I often replace the margarine with coconut oil.  To add a contemporary wow to the chocolate decadence of this cake, I sometimes sprinkle a bit of sea salt and/or a touch of cayenne pepper right atop the cake. The combination of spicy, savory and sweet is sensational.

flourless chcoclake cake side by side with salt and cayenne

I have reduced the amount of sugar from the original recipe. To trick the palate, I usually dust the cake with confectioner’s sugar. The powdered sugar hits the palate first, making the cake taste sweeter than it actually is.

Since this cake is decadent, a small cake can serve many guests. The cake can be cut into very tiny slices, dusted with confectioners sugar and embellished with whipped cream, some chocolate nuts or edible flowers.


8-12 ounces high-quality chocolate chips or pieces
4-6 ounces of nuts (whole or ground)
1/3 cup sugar
1 stick margarine or coconut oil
1 T. liquor
3 eggs

Optional Glaze
4-6 ounces chocolate
4-6 tablespoons margarine or coconut oil
some whole nuts for dipping


Preheat oven to 375 degrees F.

Process all cake ingredients in food processor until combined.  The batter will be lumpy. Pour into a springform pan lined with a circle cut from parchment.

flourless choclate cake-lumpy batter

Bake in center of oven for 25 minutes.  Remove cake from oven and cool to room temperature.  Once cool, carefully remove cake from springform pan.

Optional Glaze
For the glaze, melt chocolate with margarine and combine.  Dip whole nuts into the chocolate mixture and cool on waxed or parchment paper.  Spread or drizzle chocolate mixture over cooled cake and garnish with cooled dipped pecans.


replace margarine with coconut oil

replace liquor with vanilla or coffee

top with chocolate bark, chocolate curls or pieces

flourless chcoale cake with melted chocolate bark

Top with a small mango rose made by peeling a slice of mango with a peeler and wrapping it into a rose bud shape

flourless chocolate cake pieces with mango

drizzle some extra melted chocolate on top of cake

sprinkle some coarse sea salt an/or cayenne pepper on top of cake



flourless chocoalte cake with mago rose

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