Ina Garten Chocolate Flourless Cake
Ina Garten’s chocolate flourless cake is a decadent dessert made without flour, relying on eggs, butter, sugar, and chocolate to create a smooth, fudgy consistency. The cake has a slightly crisp top with a soft, melt-in-your-mouth interior, making it a luxurious alternative to traditional chocolate cake.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8-10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 8 ounces bittersweet chocolate, finely chopped
- 1 cup unsalted butter, cut into pieces
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ¼ cup unsweetened cocoa powder (for extra richness)
- Powdered sugar or cocoa powder (for dusting)
Instructions
- Preheat the oven – Set the oven to 350°F (175°C) and grease an 8-inch springform pan. Line the bottom with parchment paper.
- Melt chocolate and butter – In a heatproof bowl, melt the chocolate and butter together over a double boiler, stirring until smooth. Let cool slightly.
- Whisk eggs and sugar – In a separate bowl, beat the eggs and sugar together until light and slightly thickened.
- Combine wet ingredients – Stir the vanilla extract and salt into the melted chocolate mixture.
- Incorporate dry ingredients – Gently fold in the cocoa powder to enhance the chocolate depth.
- Mix the batter – Slowly fold the egg mixture into the chocolate until fully combined. Avoid overmixing.
- Bake the cake – Pour the batter into the prepared pan and bake for 25-30 minutes, or until the center is just set but still slightly wobbly.
- Cool before serving – Let the cake cool in the pan for at least 10 minutes before removing.
- Dust and serve – Sprinkle with powdered sugar or cocoa powder before serving.