Flourless Chocolate Cake

From Cathy Furlong and Larry Kahn 

I realize the recipe calls for 10″ tins; however, I like the texture of the cake when I follow the same cooking instructions but use five 6″ cake tins for two recipes. (One recipe makes 2.5 6″ tins, so I usually make two recipes at a time– making 5 6″ cakes.)

This cake is very rich. It is derived from the Flourless Chocolate Torte by Daniel Traster, chef and instructor at Stratford College, 7777 Leesburg Pike, Falls Church, Va. 22043, 703-821-8570.

Ingredients for the Cake

  • 10 Eggs
  • 20 oz. Bittersweet Chocolate (coarsely chopped) (I have found it easier to use 4 of Trader Joe’s 3-1.65 oz 65% chocolate bars.)
  • 10 oz. Unsalted Butter
  • 6 Tablespoons Coffee Liqueur (4 Tbsp Trader Vic’s Chocolate Liqueur and 2 Tbsp Godiva Chocolate Liqueur)

Ingredients for the Bottom of the Pan

  1. Grease the pan.
  2. Place parchment paper on the bottom of the pan.
  3. Hint: Putting almond meal, any type of nut finely ground, or coconut on the parchment paper will make it easier to remove the cake from the pan.


  1. Adjust oven rack to lower middle position and heat oven to 325 degrees.
  2. Prepare the bath for the cake pan. Bring water to boil. I use my 10 cup coffee pot, filling it twice. Place a large roasting or Pyrex pan in the oven and fill it with the heated water.
  3. Melt chocolate and butter in a double boiler.
  4. Whip the eggs at high speed for five minutes.
  5. In a separate mixing bowl, pour the 6 tablespoons of chocolate liqueur. Pour in the melted butter and chocolate. Blend together.
  6. Fold 1/3 of egg foam into chocolate mixture using a large rubber spatula until only a few streaks of egg are visible.  Then fold in half of remaining form and the last of the remaining foam, until mixture is totally homogenous.
  7. Pour the batter into the cake pan. Place the cake pan into the bath. Cook for 22 minutes.
  8. Place the cooled cake in the refrigerator for approximately 24 hours.

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