Chocolate Flourless Cake

Course Dessert


  • 3 cups chocolate chips (bittersweet or semisweet)
  • 1 cup butter or coconut oil
  • 3/4 cup sugar or maple syrup
  • 2 tbsp water
  • 1/4 tsp salt
  • 6 eggs


  • Preheat oven to 275°F degrees.
  • In Small Round Mold or medium-size microwaveable bowl, melt chocolate chips and butter. Stir together. Add sugar, water, and salt. Mix well. Beat in 1 egg at a time till smooth. Place 2.5qt or larger mold on Perforated Baking Sheet. Pour batter into mold.
  • Bake for about 50 minutes. Cake should be set, but still look wet & shiny in the middle. Cool and refrigerate 5 hours or longer (if you can wait that long!)
  • Serve with fresh raspberries and whipped cream. Get creative with additions such as crushed nuts, candy bars, caramel, chocolate chips, etc. Use 1/2 recipe for smaller molds or make individual servings in muffin tray (or other shapes).