Flourless Chocolate Cake

If there’s one cake we think everyone actually needs, this is it. Rich, gooey and soul-satisfying, flourless chocolate cake is what you need to celebrate your best friend’s birthday. It’s the cake you need to make a bad day better, and when you need to impress a guest.


12 oz bittersweet baking chocolate, chopped (three 4-oz bars)
3/4 cup butter, cut in pieces
1 cup sugar
6 eggs
1 teaspoon vanilla
1/2 cup Hershey’s natural cocoa or Hershey’s Special Dark cocoa
1 teaspoon espresso powder
Sweetened whipped cream, if desired


Prevent your screen from going dark while you cook.

  • Heat oven to 375°F. Line bottom of 9-inch round cake pan with cooking parchment paper; spray with cooking spray.
  • In 2-quart saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat; pour into large bowl. Stir in sugar until blended. Stir in eggs, 1 at a time; stir in vanilla. Stir in cocoa and espresso powder until well blended. Pour into pan.
  • Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack; remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
  • When ready to serve, place cake right side up on serving platter. Using sharp knife, cut into wedges, cleaning knife blade after each cut. Serve with whipping cream. Store loosely covered in refrigerator.