I’ve read about chocolate cakes before that claim to be “better than sex.” I’m pretty firmly in the camp that sex and food should stay firmly in their own lanes, calling back to the Seinfeld episode when George Costanza brought pastrami sandwiches to bed. For this flourless chocolate cake though, I would make an exception, because it’s better than just about anything. Apples, oranges – you name it. Winner, hands down.
This cake is super easy to prepare and no matter how you slice it (no pun intended) turns out looking like it was professionally made. It’s thick, fudge-like and decadent, the perfect simple chocolate cake to make for any occasion, be it a birthday, a dinner party or a date night. It’s certainly not health food, but it is a gluten free chocolate cake if you’re accommodating someone with dietary restrictions.
David Lebovitz calls this Chocolate Idiot Cake, “since anyone can make it, and it’s hard to screw up. Yet it’s utterly rich and delicious.”
I have a sneaking suspicion though that David is implying that if you don’t try this cake, well, then you’re just an idiot. The only thing about this cake that is a little tricky is that it requires a springform pan, which not everyone has laying around in their kitchen. It’s worth buying one though. I promise.
- 10 ounces bittersweet or semisweet chocolate, coarsely chopped
- 7 ounces butter, salted or unsalted, cut into pieces
- 5 large eggs, at room temperature
- 1 cup white sugar
- confectioner's (powdered) sugar (optional)
- Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and dust it with cocoa powder, tapping out any excess.
- If you suspect your springform pan isn't 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
- Melt the chocolate and butter in a double boiler (or in the microwave), stirring occasionally, until smooth. Remove from heat and set aside.
- In a large bowl, whisk the eggs and sugar together, then add the melted chocolate mixture, whisking until smooth.
- Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan or roasting pan, and fill the bottom pan with enough hot water to come about halfway up the outside of the cake pan.
- Bake for 1 hour and 45 minutes. You'll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.
- Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.
- Dust with confectioner's sugar if desired. Serve thin wedges of this very rich cake chilled, with, ice cream, or whipped cream.
28 Comments
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Ivette
March 21, 2016 at 7:19 pmoooh lala!! Love it, I am making it!!!
Maryann
March 21, 2016 at 10:03 amYum. Daryl,thanks for sharing! I imagine for the butter I can use Reath Balace products..
Maris Callahan
March 21, 2016 at 8:16 pmI would definitely go real butter on this. I haven’t tried it with Earth Balance, so I can’t guarantee good results 🙂
Toney Mackenzie
March 12, 2012 at 6:28 pmThanks for the nice article!
Betty
October 29, 2011 at 7:45 pmTo answer your question, I’m with you, I really sometimes like to start from scratch with everything but do like some shortcuts. Then there are times it is nice to grab a box.
But since my daughter is gluten intolerant and quick GF food is very expensive, I do make a lot of things from total scratch, I can be sure they are gluten free.
AND this cake is on my list to make.
Rosie @ Sweetapolita
July 27, 2011 at 2:37 pmMaris, this looks so good! I made one last week, and honestly, it didn’t look as yummy as this one does. I’ll give this one a whirl next time I need a simple but decadent chocolate fix!
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casalba
December 21, 2008 at 3:00 amI’m not too good at baking – probably because I don’t often measure ingredients and prefer a gas/wood oven (in which the temperatures are also a bit “guessy”).
I’m a good enough cook, though, to realise that this is a great recipe and that I’d be daft not to give it a try.
jesswritescom
December 3, 2008 at 3:00 amYour blog makes my mouth water.
susan
December 2, 2008 at 3:00 amI could go for that right now
Andrea
December 2, 2008 at 3:00 amBetter than fruit, sex, and with no calories? 😉 It looks delicious, that’s for sure. Also, I just realized that your spaghetti rolls on your title look like flowers!
KC
December 2, 2008 at 3:00 amOMFG. This looks amazing. I must make this. Do you find that making all of this food is expensive? I know the cake is for your mama, but other than that? 🙂
Sandie
December 2, 2008 at 3:00 amI’ve tried Paula Deen’s Better Than Sex Cake before—like comparing apples and oranges maybe—but I’m here to say, that was one delicious cake. This one looks delish too, and I bet your mother loved it!
Aggie
December 2, 2008 at 3:00 amOh and…about baking, baking stresses me out – all the measuring and preciseness! I will take any shortcut I can!
Jude
December 2, 2008 at 3:00 amYeah whoever said that must have had it really bad.. Sorry.
As for your question, I tend to go the traditional rube goldberg route, mainly to learn something new 🙂
Cora
December 1, 2008 at 3:00 amWith everything I’ve had to eat over the past four days, I cannot believe how much I would love to dig into this cake!
Adam
December 1, 2008 at 3:00 amHahaha no calories! Well that’s another reason to try it 😉
Looks very rich and fudgy, so you’d have to be an idiot to turn it down, I bet 🙂
Heidi Renée
December 1, 2008 at 3:00 amThis may be my next “can I veganize it?” project.
I love the way baking makes the apartment smell!
Oh, and licking the bowl. I have never met a batter or a dough that I didn’t like to eat raw.
Sara
November 30, 2008 at 3:00 amThis looks amazingly good, I love anything that contains chocolate!
Ricki
November 30, 2008 at 3:00 amYears ago, I came across a recipe much like this one called “Bete Noir” that was, indeed, one of the most delicious things I’ve ever tasted. Alas, but that your joke about it being non-caloric were true!
gazellesoncrack
November 30, 2008 at 3:00 amI am the messiest cook – but I love it so much. I hardly ever take shortcuts.
Home with Mandy
November 30, 2008 at 3:00 amPerfect timing! I am craving something super chocolate and rich, this fits the bill perfectly!
Jamie
November 30, 2008 at 3:00 amYour blog makes me so hungry hahah
I might attempt this for my boyfriend’s birthday. He is a chocolate cake fiend but I’m kind of a wreck in the kitchen.
We’ll see…
jessica
November 30, 2008 at 3:00 amThanks for stopping by! I must make this cake for our Christmas party this upcoming weekend!
soulchocolate
November 30, 2008 at 3:00 amI like it when you say that only an idiot could ruin it as it is so aptly termed the Chocolate Idiot cake. This looks deliciously chocolat-y and definitely something I would love. Coincidentally I just made a batch of failproof chocolate muffins from Betty Crocker’s muffin mix last night because it was late in the evening and I was lazy to work with butter, sugar, flour….and guess what? I actually like the taste of store-bought mixes. A handy lifesaver I would call it, for midnight cravings!
Lydia (The Perfect Pantry)
November 30, 2008 at 3:00 amI hope when you gave it to your mom that you didn’t tell her it was Chocolate Idiot Cake! I’m sure she loved it, and it’s nice to know that the cake survived the train and car trips.
Pearl
November 30, 2008 at 3:00 ammy brother is trying to stay away from any flour-y, and therefore, would love this cake!
thanks so much for sharing 🙂