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Flourless Chocolate Cake

Slice of chocolate cake with whipped cream and raspberries on a white plate
Screenshot from "Un-Wine'd" season 3 episode 4

This flourless chocolate cake is rich in flavor and goes great with a cherry compote and whipped cream. The recipe pairs well with Casanel Vineyards & Winery’s Full Nelson and appears in this full episode of “ Un-Wine’d," which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS appor PBS website. Check the broadcast schedulefor local listings. To discover more recipes seen on “ Un-Wine’d," please click here.


What You’ll Need:

  • 1 c butter, divided, softened
  • 1 c sugar
  • 5 eggs room temp
  • ¼ tsp salt
  • 12 ounces of chocolate chips, bittersweet (60-65%)
  • Fresh raspberries for garnish
  • Bowl

  • 1 tsp vanilla
  • ¼ c. cocoa powder plus 1 to 2 tbsp. to dust the pan
  • Whipped cream for garnish
  • Parchment paper
  • 9" cake pan
  • Mixer


Step 1: Preheat the oven to 300 degrees with the rack in the middle of the oven.

Step 2: Prepare a 9” round pan by rubbing with 1 tbsp. butter. Line the pan with parchment on the bottom and the sides. Lightly butter parchment then dust with 1 to 2 tbsp. cocoa powder.

Step 3: In a bowl, melt 12 ounces of the chocolate and ¾ c. butter in the microwave for 1 minute. Stir and continue heating it up in the microwave in 15-second intervals until all the chocolate is melted and the mixture is stirred smooth. Let it cool for 15 minutes.

Step 4: In the bowl of a stand mixer fitted with the whisk attachment, combine the sugar, vanilla, salt, and 2 tbsp. water.

Step 5: Then place the eggs in the bowl one at a time mixing. Make sure to wait a moment between each egg.

Step 6: Put the beat on medium-high speed until pale in color, foamy, and doubled in volume, about 2 to 3 minutes.

Step 7: Then reduce the speed to low and gradually pour in the chocolate mixture. Beat until well blended.

Step 8: Rest the batter for 5 minutes. Then add the ¼ c. of cocoa powder and mix on low just until blended.

Step 9: Pour the batter into the parchment-lined cake pan. Bake for 40 to 45 minutes or until a toothpick or knife can be inserted in the center and comes out looking nearly untouched.

Step 10: Cool the cake on a rack for 30 minutes. Then run a small knife around the edge of the pan to loosen the cake.

Step 11: Cover the cake with a wire rack and invert. Remove the pan and the parchment.

Step 12: Turn the cake upright and to allow it to completely cool on the rack for 30 minutes.

Step 13: Transfer to a cake plate. Cover and refrigerate overnight.

Step 14: The next day, remove from the refrigerator and glaze the cake.

Step 15: To make the glaze, melt the remaining chocolate (4 ounces) and remaining butter in the microwave.

Step 16: Mix until smooth and pour over the cake. Spread out to about ¼” thick all over the top of the cake.

Step 17: Serve the cake. Garnish each serving with whipped cream and raspberries if desired.

Serves 12.

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