Most flourless chocolate cake recipes—whether from the New York Times, celebrated pastry chef François Payard, or the Stop & Shop supermarket chain—look surprisingly similar. They are essentially eggs, chocolate, butter or margarine, sugar and cocoa powder. Some call for fancy techniques, but all produce the same thing: a soft slab of deep, dark chocolate that identifies more as a truffle than a cake.
So if all of these recipes are kind of the same, why not go for one that’s super-easy and fast? Ours will get you from zero to a chocolate lover’s delight in just 30 minutes.
For Passover, if you have a little more time and want a Seder showstopper, try Leah’s Fudgy Flourless Chocolate Almond Macaroons, Zell Schulman’s Chocolate Mousse Torte from Israel, or the Passover-Easter St. James Almond Cake.
But if you feel like a no-brainer, this basic flourless chocolate cake—like a basic black dress—will make a splendid showing at any dinner.
Easy Flourless Chocolate Cake
Adapted from Stop & Shop’s Savoryonline.com
- ½ cup margarine (Imperial preferred)
- ⅔ cup bittersweet chocolate chips
- ¾ cup sugar
- 3 large eggs
- ½ cup cocoa powder
- 2 teaspoons vanilla
For dusting:
- Nonmelting confectioners sugar
Optional: fresh berries
- Preheat oven to 350°F. Grease an 8- or 9-inch springform pan.
- Microwave margarine and chocolate chips in a bowl on high for 1 minute. Stir. Continue to microwave in 15-second zaps until margarine and chocolate are melted and smooth, stirring after each zap.
- In a large bowl, whisk together the sugar, eggs and vanilla well. Add the melted chocolate and whisk to combine. Sift in the cocoa powder and mix until smooth. Pour the chocolate mixture into the greased pan.
- Bake for 20 minutes, or just until a toothpick inserted into the middle comes out clean.
- Allow cake to cool for about 10 minutes, remove the sides of the pan, then dust with powdered sugar.
- Dress up with fresh berries, if desired. Keep at room temperature for up to three days, then refrigerate. Cake freezes well.
