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Flourless Chocolate Cake

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Flourless Chocolate Cake


Flourless Chocolate Cake


  • 8 oz chocolate
  • 8 oz Butter
  • 1 ¼ c Sugar
  • 6 each egg yolks
  • 1 c Cocoa powder
  • ½ tsp Salt
  • 6 each egg whites


Preheat the oven to 375°F. Lightly grease a metal 8″ round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.

To make the cake: 
Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

Add the eggs and sugar, beating briefly until smooth. Add to the chocolate mix, cocoa powder and salt, and mix just to combine.  Whip your egg whites until they form soft peaks. Drop a generous scoop of whipped egg whites onto the base. Stir it gently until the batter looks lumpy and barely combined. This helps to lighten the base and make it easier to work in the egg whites without deflating them. Spoon the batter into the prepared pan.

Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer when inserted into its center.

Remove it from the oven, and cool it in the pan for 5 minutes.

Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before serving. Serve with your favorite berries and whipped cream.