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Martina’s Kitchen Mix: Flourless Chocolate Cake

Martina’s Kitchen Mix 

Flourless Chocolate Cake 

Photographer: Antonis Achilleos, Prop Stylist: Audrey Davis, Food Stylist: Tina Stamos

And here you have it: My go-to dinner party dessert. I’ve made this so many times and it always turns out perfectly—rich, moist, and decadent. I love serving small slices with a dollop of whipped cream or vanilla ice cream on the side. Try this recipe without the cinnamon for classic chocolate or add the cinnamon to give it more of a Mexican chocolate note.

Serves 10 to 12           Hands-on 20 minutes

Total 2 hours, 30 minutes, including cooling

1 cup unsweetened cocoa plus more for dusting

8 ounces bittersweet chocolate, chopped

1 cup unsalted butter

1 1/5 cups sugar

¼ teaspoon ground cinnamon (optional)

6 large eggs

Vanilla ice cream or sweetened whipped cream, for serving


  1. Preheat the oven to 350°
  2. Lightly butter the bottom and sides of a 10-inch springform pan. Dust bottom and sides with the cocoa, shaking to remove excess.
  3. Combine the bittersweet chocolate and butter in a large bowl. Microwave for 1 minute or until completely melted and smooth, stirring at 30-second intervals. (Alternatively, melt in a small metal bowl set over a saucepan of simmering water, stirring until smooth.) Let cool slightly. Whisk in the sugar and cinnamon, if desired. Whisk in the eggs, 1 at a time, whisking well after each addition. Sift the remaining 1 cup cocoa over the mixture, and whisk until just combined.
  4. Pour the batter into the prepared pan, and bake 30 to 35 minutes of just until barely set. Transfer to a wire rack; let cool for 10 minutes. Run a knife around the edges to loosen, and remove sides. Remove to a serving platter, and let cool completely. Dust with additional cocoa or powdered sugar. Serve with ice cream or sweetened whipped cream, if desired.

Ad lib:

I always sweeten any homemade whipped cream with a little powdered sugar and a touch of vanilla extract.

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