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This Almost Flourless Chocolate Cake Will Change Your Life

This Almost Flourless Chocolate Cake Will Change Your Life

By Melissa Albert

This ridiculously simple cake involves five ingredients, one bowl, and a bunch of extra chocolate chips that will go to waste if you don't just eat them now. It's also wildly delicious, and tastes 10 times more sophisticated than it actually is. To dress it up, throw raspberries and powdered sugar on top. To dress it down, bury it in a sea of Cool Whip, then eat your way to an emotional, chocolatey reunion. Yes, some people have overinvested feelings about the awesomeness of this cake.

Because it's the perfect dessert, it can even be made gluten-free: just swap out the single tablespoon of flour for something else...floury. Rice flour, oat flour, whatever. It'll barely effect the outcome. Run to your kitchen and begin:

1. Take a 12-oz. bag of bittersweet chocolate chips, and set aside a giant handful—technically, two ounces worth, but don't worry about it too much. This cake is almost impossible to screw up. This giant handful is what you'll eat from every time you're tempted to taste the cake batter. (Almost-flourless cake batter is gross.)

2. Pour the rest of the chips (10 oz.) into a bowl, and add one chopped up stick of butter + 3/4 of a second stick of butter (7 oz. total). Melt in the microwave, stirring every 30 seconds or so to make sure the chocolate doesn't burn.

3. Once everything's all melty and smooth, stir in 1 1/3 c. sugar. Then add five eggs, mixing well after each one.

4. Resist the temptation to taste this weird, oily batter! Stuff your mouth full of the extra chocolate chips, and stir in 1 tablespoon of flour.

5. Bonus step, optional: If you haven't eaten them all, stir some of the extra chocolate chips into the batter. They'll operate like tiny, dense chocolate bombs.

6. Butter the heck out of an 8-inch round pan, because this cake wants to stick. Pour in the batter, smooth the top, and bake at 375 degrees for 20-25 minutes. The cake should have a bit of jiggle when you take it out, and remember that it's much better underbaked than overbaked—if you do underbake it, use it as the best ice cream topping you've ever had.

7. Wait 10-15 minutes, then run a butter knife all along the sides to loosen the cake from the pan. Put a big plate on top of your pan, then flip to dump out the cake. If bits of it stick to the pan and it looks a mess, fill in the holes with whipped cream, sliced berries, matchbox cars driving over a chocolatey, postapocalyptic landscape—whatever you want! It's your party, and anything goes when the cake is this good.

(Adapted from Orangette, whose chocolate desserts all come highly recommended.)

Well, we know what we're making EVERY NIGHT FOR THE REST OF OUR LIVES. How GOOD does this sound?

Related post: Recipe Week!

Topics: Life
Tags: recipes, chocolate, recipe week, chocolate cake

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About the Author
Melissa Albert

Melissa Albert reads books, worries about other people’s dogs (they look thirsty), and eats horrible candy for fun and profit. When not wearing her extremely tasteful Sparkitor hat, she’s an editor for the Barnes & Noble Book Blog. You can find her on Twitter @mimi_albert, or in the hot pretzel section of your local cafeteria.

Wanna contact a writer or editor? Email contribute@sparknotes.com.

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