flaky chocolate cake

I know we’re in the midst of the nth heatwave of the summer and the idea of eating anything but a bowl of cold cherries or, worse, something that requires you turn your oven on sounds about as unappealing as that curiously empty subway car [that definitely has no a/c or worse] but trust me when I say that someone in your friend group, family, or life has a birthday coming up and they’re hoping that you make them this.

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This is the lightweight, semi-collapsed disc of cognac-kissed dark chocolate I nominate to be your backpocket, arsenal-worthy decadent cake for small but fancy times. It’s been in my rotation for well over a decade — I’ve shared riffs on it in these cupcakes and in the tiny but intense chocolate cake in this book — because while I could never get into those dense, nap-inducing bittersweet chocolate cakes of the early aughts, a few adjustments led me to this dream. Here’s what sets it apart:

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Smaller: I know most normal people don’t have 6-inch cake pans in their cookware larder but I’m going to forever make the argument that you need one. In it, you can halve almost any standard round cake and have exactly the right amount for 4, 6, or even 8 people with a cake this rich. Cakes this size also bake up quickly, essential in summer months. If you’re only buying one, get a springform because its higher sides work for every recipe, including cheesecake.

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Fluffier: Separating eggs and whipping the whites until fluffy only to fold them back into the batter is a drag of an extra step, so please believe me that I wouldn’t recommend it unless it made all the difference. It makes all the difference here, it turns a cake that would otherwise have the density of a truffle into one that lifts off the plate. The souffle-like dome deflates as it cools, leaving a tousle of chocolate flakes that are even more inviting when dusted with powdered sugar.

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Less Chocolate: Hear me out. My biggest a-ha moment when making flourless chocolate cakes was that the more common formula of, say 3 eggs to 3 to 4 ounces of butter and 6 to 8 ounces of chocolate didn’t work for me. This formula uses less so you can keep the dreamy crumb but not the borderline-excessive intensity. It’s going to convert you too.



6 months ago: Cauliflower Salad with Dates and Pistachios
1 year ago: Plum and Cream Scone Cobbler
2 years ago: Deviled Eggs
3 years ago: Pasta with Pesto Genovese
4 years ago: Frozen Watermelon Mojitos
5 years ago: Corn Fritters and Bourbon Peach Smash
6 years ago: Hummus Heaped with Tomatoes and Cucumbers
7 years ago: Corn, Bacon and Parmesan Pasta
8 years ago: Tomato and Fried Provolone Sandwich
9 years ago: Easiest Fridge Dill Pickles and Grilled Peach Splits
10 years ago: One-Pan Farro with Tomatoes and Hot Fudge Sundae Cake
11 years ago: Bacon Corn Hash
12 years ago: Whole Wheat Raspberry Ricotta Scones
13 years ago: Mango Slaw with Cashews and Mint, Thai-Style Chicken Legs, Peach Blueberry Cobbler, and Scalloped Tomatoes with Croutons
14 years ago: Light Brioche Burger Buns, Blueberry Boy Bait, and Lemony Zucchini Goat Cheese Pizza
15 years ago: Chocolate Sorbet
16 years ago: Double Chocolate Layer Cake


flaky fudgy chocolate cake-12

Flaky Chocolate Cake

  • Servings: 6 to 8
  • Source: Smitten Kitchen
  • Print

  • 4 ounces (115 grams) semi or bittersweet chocolate, coarsely chopped or chips
  • 4 tablespoons (55 grams) unsalted butter, diced
  • 1/2 cup (100 grams) granulated sugar, divided
  • 1/4 teaspoon kosher salt
  • 2 teaspoons cognac or brandy or 1 teaspoon vanilla extract
  • 3 large eggs, separated
  • Powdered sugar for dusting

    Prepare your pan: Heat your oven to 350°F (175°C). Line the bottom of a 6-inch springform pan with 2 1/2-to-3-inch sides [I’m using this] with parchment paper and coat the sides lightly with butter or nonstick spray. If you’re worried the springform may be leaky, wrap the outside of the pan tightly with a piece of foil. Place on a baking sheet.

    Make the batter: Melt the chocolate and butter together in a large bowl in a microwave in 30-second bursts, stirring between each, or with the bowl set above a pot of barely simmering water on the stove. Remove from heat and whisk in half the sugar (1/4 cup or 50 grams), the salt, and the cognac. Whisk in the yolks one at a time until smooth.

    In a medium-large bowl, beat the egg whites with an electric mixer until thickened like loose whipped cream then gradually add remaining 1/4 cup (50 grams) sugar, beating the whole time, until soft peaks form. Spoon about 1/4 of the egg whites into the chocolate mixture and whisk them in; this lightens the batter. Add remaining egg whites to chocolate mixture, gently folding them in until there are no egg white streaks remaining.

    Bake the cake: Pour into prepared pan and bake for 20 to 25 minutes or until the center is domed, only moves slightly when the pan is wiggled, and a toothpick inserted into the center comes out batter-free (some gooey crumbs are fine). Transfer to a cooling rack and while you can cool it completely in the pan, I’m convinced you get better flakes on top if you loosen the springform sides when it’s halfway cooled. First run a knife around the sides to loosen the cake anywhere it’s stuck. The cake deflates as it cools and the center will sink slightly.

    To serve and/or make ahead: I prefer this cake fully cold so I transfer it to the fridge to cool the rest of the way, about an hour or two. Dust with powdered sugar and serve in small wedges with cream and berries, if you wish. Cake keeps for a week in the fridge, although this is inconceivable to us, and longer in the freezer.

    Notes / anticipated questions:

  • Can I use a non-springform 6-inch cake pan with shorter (i.e. 2-inch) sides? Yes-and-no. Yes, you can. I tested it several times. But the cake mushrooms over the top of the pan, meaning that while it hasn’t spilled over for me, it still could. But mostly what happens is that the edges of this muffin top become more dry and want to break off the cake, and you don’t get the same nice flaky-topped texture you see here.
  • Is bittersweet (72%-ish) or semisweet (60%-ish) better here? Both work. While I’m not a big fan of super-bitter chocolate cakes, since there’s less chocolate here than most flourless cakes, it can definitely handle more bitter chocolate without making a bitter cake.
  • Can I beat the egg whites by hand? You could! It’s definitely a big arm workout but I believe in you. (Not me, you.)
  • Can I double this? Absolutely. For a bigger cake for bigger celebrations, you can bake it in a 9-inch springform. It should take 35 to 40 minutes.
  • Source note: While it’s not where I started with this recipe [I took a flourless chocolate cake I liked, reduced the chocolate and separated the eggs, as I do here], this cake turns out to share a lower-chocolate, high-lift camaraderie with Richard Sax’s wonderful Chocolate Cloud Cake — consider this a hat tip of appreciation!

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120 comments on flaky chocolate cake

  1. nancy k

    CANNOT wait to try this…it looks so yummy and seems pretty easy to assemble.
    I always use 6″pans . I have two 6″x3″ Fat Daddio’s and one 6″ springform.
    One cupcake recipe will make a 2 layer 6″ cake quite easily.
    Sometimes, if a recipe easily allows, I will half that recipe and make a two layer 6″ cake.
    I make 6″ layer ice cream cakes all the time. A 6″ pan uses about 2 pints of
    ice cream , allowing for various fillings between the layers.
    6″ cheesecakes are the perfect size as well.
    Thanks for sharing this 6″ recipe!!

  2. [One typo in the first note – “coud” should be “could”]

    This looks perfect for baking ahead, cutting wedges, wrapping and freezing them, and then passing them out as reward snacks for the people helping my kid’s friend move this weekend. =)

    I like the idea of maybe cointreau or even a cordial slid in here to vary the flavor. So many fun options!

  3. Laura C

    I bought a 6″ springform pan years ago and used it exactly once. NOW a beautiful, small, elegant, flourless chocolate cake recipe. Thank you!

  4. Meg

    How does this cake (with the higher ratio of eggs and sugar to chocolate and butter) compare to your sunken Black Forest cake?

  5. Jessica

    I love new recipe day!
    But, my cabinet full of baking pans doesn’t include any 6 inch. What would happen if I divided the batter between two 3.5 inch springform pans?

    1. Sarah

      A 6” round pan has an area of abound 28”. A 3.3” pan has an area of a bit over 9.5”. It would take 3 3.5” pans to hold the same volume. Can’t believe I still use that high school equation for calculating the area of a circle. I have made a list of the areas of all my baking pans so I can swap around sizes as needed. Very handy when making batches of things for family and friends.

      1. CL

        While the area is helpful, you need to take into account the height of the pan to get the volume. Volume of a cylinder (i.e. your pan) = height x area of the base. So if your 3.5” diameter pan is super tall (unlikely) then it could hold the same volume as Deb’s shorter 6” diameter pan.

    2. Mtn grrl

      It’s the old pi(3.14)x r2 (radius squared). A 6″ pan has a radius of 3 (radius is half of diameter), so your radius squared is 9. 9×3=27. God bless sophomore geometry.

  6. Bentley

    Ugh the plate smudge on the last pic says it all Deb. Chocolate was not on my list for this week but it might have to be now.

    1. Ekyse

      I just made it with nondairy butter and while I can’t speak for taste (yet, it’s still cooling), it seems to be just fine.

      1. Susannah M

        Would you report back if you can? Also wondering about dairy-fee butter but brand new to dairy free so would love to know what brand you used if successful! Thank you!

  7. Megan

    I know you recommend a 6 inch pan, but I only have 8 inch ones, can I still use the same measurements and cook it for shorter, or would I need to increase the amounts?

    1. France

      This amount of batter will bake up to flat in an 8” pan – more like a cookie/cake. Try a different recipe or buy the smaller pan 😊

    2. Nancy Stecyk

      Using the area measurements (that’s also what I use to convert recipes!) one 8″ pan would have an area of 16 pi. (You don’t need to calculate the total area if converting–just use the radius squared. The math is easier and since you’re dividing one into the other then pi cancels out, anyway.) So radius squared of an 8″ pan is 16; radius squared of a 6″ pan is 9. 16/9=1.78, or 1.75 rounded off. Multiply the ingredients by 1.75. Only minor issue would be the eggs–I would use 5 eggs and watch the baking time.
      Also, I assume constant volume so height would remain the same in both to have the same baking times. And yes, I did science for a living….

    3. deb

      I mention how to double it in a note at the end of the recipe — for this cake, you’ll need a 9-inch springform with 2.5-3″ sides. You can hold some batter back from an 8-inch if that’s all you have, though.

  8. CPSull

    This looks like a Great follow-up tonmy longtime fave Richard Sax flourless cake. Wondering if I can double it, to work in a 10-inch springform, or should I just make 2 (which would require my purchase of 2 more pans) 😊. Thank you!

    1. Cy

      Yes! I would argue the 6 inch cake is the perfect size ( unless you have a big family or group for dinner) I do this too. Everyone needs a 6 inch pan!

  9. Julie Jordan

    Looks wonderful! How do you think it would go with aqua fab for a vegan friend. Would obviously substitute a vegan butter too 👍😊

  10. Marina

    Wow! My only round cake pan is an ancient 8” springform that I… “liberated” from my mom’s kitchen a few years ago, haha. I’ve been thinking about investing in a 6” pan or two after seeing Deb recommend them before, but this recipe may have convinced me!

  11. Anna

    I don’t have a 6 inch springform, and my concern with baking in a regular cake pan is the turning out part. Will it completely destroy the pretty, flaky top? Would it be better to try to tip it out sooner? Or wait until it’s completely cool? Or try to make a parchment sling to pull it out with, to keep the top intact??

  12. Alex

    This recipe is very similar to the Valerie’s French chocolate cake that Deb posted in 2014. The differences are whipping egg whites with sugar and no baking powder.

  13. Mel

    Would this work for a picnic in the park in this hot, humid weather? I’m concerned this will deflate if it’s not eaten quickly. Or should I stick with cupcakes?

    1. deb

      There are sourcing notes at the end — this is basically my 2010 souffle cupcakes, not the 2018 black forest cake, which has less sugar and a higher proportion of chocolate (it’s more intense/bitter).

  14. Sherra

    I really like this, and it’s super straightforward to make! I went with 54% Callebaut callets, and agree with Deb that going a bit darker would work nicely. My smallie baking tins are about 5″, and this recipe filled two of them. I’m in charge of cake for a group birthday of my horsey friends (we’re celebrating all our birthdays at one party!). Going to make about five types of cake, including this one, in small format so everyone can have a few pieces and try a few flavours. At least three will be from Smitten! Thanks Deb, the 60+ Pony Club will be very happy!

  15. This is the first flourless chocolate cake recipe I want to try. Love the texture in the photographs. Is it safe for small kids (2 yr old)? (will be using vanilla extract , not brandy)

  16. emilyadi

    This was delicious and full-proof. I say that as someone who smugly looked at her finished batter before realizing she forgot to incorporate the egg yolks, and as the person who very slightly underbaked it, resulting in a lava cake. Notwithstanding my comedy of errors, it came out great (albeit slightly more sunken than intended) and was delicious.

  17. Deanna

    This was absolutely delicious. I love that it is naturally gluten free. Had another couple over and it is the perfect size to share. Will be making this often! Thanks for the recipe!

  18. Shiri

    Hey, it looks like an amazing recipe, I can’t wait to try and make it!
    Unfortunately, I don’t have the right size of pan.. Is it possible to use a small loaf pan?

  19. Paula Fomby

    Made this last night. Came together quickly and looked just like the photos! Delicious flavor and wonderful smooth consistency. Love having a recipe for a small cake to save our small household from overindulgence. Thanks!

  20. I do have a 6 x 3 pan but it’s not springform. Looks like this Fat Daddio’s Round Cheesecake Pan, 6 x 3 Inch, Silver

    I saw your anticipated question/answer on pan but it seems like the issue there was the height.

    Do you think this will be ok? Any special instructions on handling non spring form for this cake?

  21. msflac

    Long-time follower, first time posting. Thank you for all your recipes. I have made many of them over the years, including this one. I felt compelled to do so as soon as I saw the pictures. I doubled the recipe and used a 9 inch springform. I only had Marsala wine to hand. It turned out perfectly. The texture was somewhere between a brownie and smooth rich cheesecake. Thrilled with it and will find the flimsiest of excuses to make it again.

  22. Kate Counter

    Accidentally used 4 eggs— really glad I had a sheet pan under it in the oven. 😳 Still very yummy—even the part I scooped off the pan and layered on top. Will try again with just 3 eggs next time!

  23. Maria

    The cake was awesome!!! I used Frangelico liqueur instead of Cognac to add a hazelnut flavor.
    I just want to note that I bought the springform pan linked in the recipe and followed the recipe as shown and it still mushroomed up over the pan. It certainly could have been my error, but I just thought I would point that out in case you meant to link a different pan! But, as you already noted, it didn’t spill out and still turned out delicious :)

  24. MelissaBKB

    This was delicious! I made it dairy free with country crock plant butter. It seemed to take way longer to bake (could have been the very high collar I put on my regular 6in cake pan), but the toothpick test worked fine. I also made a little parchment sling by crossing two wide strips across the bottom of the pan, making it easy to lift out of the pan once baked. I’d call this an easy fancy snacking cake :)

  25. K. Walker

    I made 2 of these today and used room temperature eggs … should I have used cold especially for whipping egg whites? I use an oven thermometer but in my gas oven they needed about 30 minutes. I bought a Fat Daddio loose bottom 6” pan with 3” sides. They look like your photo but have deflated some, haven’t tasted yet, waiting in fridge.

  26. Pam Golden

    Thanks for this recipe! I made it yesterday for a dinner last night. I made it exactly to the recipe but with an extra ounce of 60% bittersweet chocolate chips. It looked just like the photo and was delicious served at room temperature.

  27. eva

    Thank you for this wonderful recipe – I’ve already made it twice, both were delicious, but I do have a question … perhaps s.o. here has an idea:
    none of the 2 had a flaky crust. Like: none whatsoever. But it looks so great in the photos!
    I figure the egg white-sugar-mixture is supposed to work like meringue, and I still don’t know what happened … Any clues would be very much appreciated. Thanks in advance!

      1. eva

        Yes! I figured – thinking of the flaky crust – it would be best to treat the egg whites like I would with meringue.
        (Thank you for responding, Deb, that’s very kind, indeed.)

  28. MJE

    I admit I did not use room temp eggs.

    3rd yolk I added to the chocolate made everything thick and grainy. Didn’t seem to affect the final cake, though.

    1. deb

      I honestly never use room temperature eggs. The grainy appearance is because the eggs are solidifying the chocolate and butter a little, but it should be just fine once baked.

      1. C

        just did this today and i accidentally added the 2nd and 3rd yolks together so i also had the grainy, thick mix. however, the mixture split as soon as i added the first dollop of meringue in to lighten. it could be the chocolate i was using but i ended up putting a tablespoon of AP flour to help smooth out (didn’t really work) but once i chucked it into the rest of the meringue it seemed to come back together.

    1. Angene

      I just made this in a 7” springform; I increased all ingredients by 1/3 and it took 35-40min to bake (can’t remember exactly how long, started with 20min and then checked every 3-5min until skewer came out clean). Turned out great!

  29. Janet

    This cake was PERFECTION! I took it on a picnic and it was a big hit. Served it with whip cream and fresh strawberries. It says it feeds six people but our group of four decided it would be bad to take home leftovers so we ate all of it! Thank you for another great recipe!

  30. Kelly

    Hands down the best thing I’ve eaten in 2023! I made it first in my 9” springform. Amazingness resulted, & I immediately purchased the 6”. This will be ideal for taking meals to others. I mean who wouldn’t be cheered up by a tiny chocolate cake that tastes like Heaven?!

  31. Rachel L

    I made this in a 9″ springform; it was about half an inch high but attractive and really tasty. I am getting a 6″ s.f. – this is a great dessert for guests esp those who are GF.

  32. CarolJ

    This cake is sensational, amazingly rich and light at the same time. I used a 7″ round cake pan, lined with a parchment sling; upped the ingredients by one third; baked for ~40 minutes. With 72% chocolate it had the perfect level of sweetness. Easy to put together, too. Thank you!

  33. Cy

    I would also concur with Deb, that you need a 6inch pan! ( quiche, cheesecake, etc). Unless you have a family a regular size cake is too big ( I also currently have no coworkers to pawn it off on). I’m a plain cake person ( not big into frosting) and I really wanted chocolate. It’s my birthday today and usually my bestie makes me any cake flavor I request. That didn’t happen this year, so I made my own. I’ve also been making some version of this since a friend gifted me a Nigella Lawson cookbook with the Richard Sax recipe in it for Chocolate Cloud Cake. Thank you Deb, this is the perfect cake! Yay tiny cakes!

  34. Carol Resco

    I made this just as written in a 6 inch pan. Baked for 25 minutes. The cake rose about an inch above the pan. So I took it out as top and sides seemed cooked. It all started falling in but it is raw inside!!! Disappointed and am putting it back into the oven to see what can be rescued. I’ve baked a lot of breads, etc. in my oven which is not old and so I don’t believe in the oven issue. Not sure what went wrong.

  35. Lauren

    Delicious! I’ve made 3x in two weeks for smaller parties

    I’ve been using 70% cacao and wonder if going lighter would yield a flakier top? Mine look good enough, but not as pretty as seen here. Thanks for the great recipe!

  36. Regina

    This is crazy but I have a 7” springform pan with 2.5” sides. I’ve been reading thru the comments about larger pans but still not sure. Do I buy a 6” pan or bake in the 7” and see how it goes?

  37. Jane

    Deb, I ordered the pan linked to the Prepare your pan section. It measures out to just a tad over two inches high. Still works though. The cake itself was fine, husband loved but he seems to like all cakes.

  38. elizj

    Thank you, thank you, THANK YOU for linking to the pan you use. As I was reading, I thought, “Oh, she’s right, I should grab a pan, now I have to go do a 20-minute internet search for the best value pan that will . . . oh, never mind.”

  39. Sean

    I doubled the recipe and followed it exactly and my cake turned out 1″ thick. It’s more like a cake brownie.
    Not sure what I did wrong, unless in folding the egg whites into the chocolate batter, I was too aggressive. What causes the cake not to rise like this?

  40. Tanya Petrova

    Superb recipe! I have made this cake twice since it was published. I got the pan Deb recommends, and I follow the recipe exactly. It’s the perfect cake for a family of four or when an unexpected guest shows up. I have served it both warm and cold. I think that raspberries are absolutely necessary as a garnish. My kids consider it one of the best desserts I have ever made.

    1. Tanya Petrova

      I forgot to add that my baking time is longer than Deb’s. In my oven, it takes about 35-37 minutes for the cake to bake to the right consistency. At 25 minutes, it is still liquid under the crust. At 37, the crust is crispy and the cake under it is only slightly jiggly, like a souffle. When it cools down slightly, the cake looks exactly like Deb’s picture.

  41. Ida Connolly

    I’ve made this cake twice. Once a double batch in a springform pan and the 2nd time in a 6” pan. Both times the middle is very gooey. It tastes good but isn’t a crumb consistency. My oven is broken so I’m using my Brevel toaster oven. Not sure what I’m doing wrong. I’d appreciate any advice. Thanks 😊

    1. Sarah V

      I had a similar issue. It may be the cacao content in the chocolate or the height of the springform. I am convinced the one linked to in the recipe may be a mistake.

  42. Sarah V

    I love this cake, but could only lay my hands on a 7” springform at first. Made with bittersweet chocolate in CT, this came out well, with a thicker flake than pictured. There was no gooey wiggle after cooking time. With semisweet chocolate and in the 6” springform linked to below, and made in LA, the cake refused to bake, stayed super gooey and “broke” at the edges.

    I recommend using the Wilton 6” springform, which has much higher sides (3”). Am looking forward to better results and will use more high quality chocolate next time (used 365 brand semisweet chips last time).

    It’s still very pretty and delicious, even when not corroborating.

  43. Sarah V

    What would account for the cake stating very uncooked and gooey at the top, even after 30 mins of baking (6” springform) at 350 (oven thermometer confirmed at or near that temp)?

    I made this 2x in the linked springform, letting eggs whip to soft peaks (as in posted Reel).

    Also, in your Reel, you have the pan on a sheet-pan with parchment, do you bake it on that?

    1. deb

      The sheet pan is just if you’re worried about overflowing or leaking or find it annoying to move small baking pans around on your oven rack. The parchment is so it would be easier to clean if it overflows.

      You should bake the cake until a toothpick comes out batter-free; the 20 to 25 minutes is just what it takes in my oven, i.e. an estimate.

  44. Mary

    Hi, I wanted to make this on a trip, but needed to adjust for high altitude. Also, I have the 6 inch springform pan so I doubled the recipe. Based on what I learned online for high altitude, it was important to lower the liquid so I had to subtract 3 tablespoons sugar (which was fine), and cook longer at a higher temperature. It baked at 365 degrees and it baked for 40 minutes. I’m thinking I should’ve baked it at 375 for less time and would have gotten more even flakiness. Also in doubling the recipe I used six eggs yolks and maybe should’ve used five. All that said, it still tasted great, and it was not disappointing! Happy summer all!

    1. deb

      Oven times can vary between ovens, but the directions are to bake for 20 to 25 *or* or until a toothpick inserted into the center comes out batter-free (some gooey crumbs are fine), which should hopefully assure that it’s not raw.

  45. Laura

    I made this in a 9″ springform, with the recipe doubled. Served with home-made cherry sorbet (from the Perfect Scoop) since it’s cherry season and we had a lot in the fridge. the flavors together were soooo good for a hot summer’s night! Everyone was pretty amazed at how perfect the cake was. Thanks Deb!

  46. janna

    I made the 9″ version for a co-worker’s birthday and the entire staff loved it! I have a dumb question, though — is there some way to remove the parchment paper from the bottom of the cake? Usually, I just flipped the cake over and peel the paper off, but the flaky top made this impossible. Instead, I just warned my co-workers and we all joked about the possibility of added fiber!

  47. AlexM

    I doubled all the ingredient in the recipe except for the eggs because I had a brainfart, poured it into an 8-inch pan, baked for 40 mins, and it came out beautiful but decadent (ie on that “borderline-excessive intensity”). Some people in my house loved it, but I’m hoping to try with 5 eggs next time to see what it’s meant to taste like!

  48. Den M.

    I purchased the pan and made as written. The batter came all the way to the top of the pan. Needless to say it rose over but didn’t spill. Took add’l 15 min to cook. I checked tik tok and noticed the batter only half filled the pan. I can’t figure why the difference. Has anyone else had this experience?

  49. Amélie

    This looks delicious! I’m wondering – is it best served straight out of the fridge or brought out to the counter to return to room temp? And does it require refrigeration or could I avoid the fridge all together?

    1. deb

      I don’t think it will go bad on the counter overnight. It will keep longer in the fridge, however. I prefer it cold, personally, since it’s so rich but you can serve it either.

  50. Nancy

    This cake looks great out of the oven! I’m doing a test run today because I’m considering making a couple of these ahead for an upcoming dessert auction for a local fund raiser.

    Can I make ahead and wrap the whole cake and freeze? Do you recommend thawing in the fridge for 8 hours or so?

    Thank you very much!

  51. Ram

    I don’t know. It is very very very tiny. The proportions imo should be at least twice (or more). What i got was an illusion of a cake really :D

  52. Aditi

    Made this for my boyfriend’s birthday and it was such a huge hit!! I can finish this cake on my own in 2 days. I also topped the cake with some cocoa powder (instead of icing sugar) and fresh strawberries. Perfection, thank you.

  53. Vivian Holman

    My boyfriend’s birthday wouldn’t have been the same without this cake! Everyone loved it, and I can even whip it up in just two days. Topped with cocoa powder and fresh strawberries, it was pure perfection. Thank you for the recipe!

  54. I do want to mention that I followed the recipe exactly as shown and even purchased the springform pan recommended in the recipe. However, the cake still rose significantly above the edges of the pan. It’s possible that I made an error along the way, but I thought it was worth mentioning in case there was a different pan intended to be linked. Nevertheless, as you already acknowledged, the cake didn’t overflow and it turned out incredibly delicious.

  55. Ashley

    Unfortunately, this one didn’t do it for me. There’s nothing wrong with the recipe, it’s just not what I’m looking for in a flourless chocolate cake. I wanted more chocolate and a more dense/moist texture.