Almost Flourless Chocolate Cake

Almost Flourless Chocolate Cake


(Serves 6 to 8)

  • 8 ounces top-quality bittersweet chocolate, coarsely chopped
  • 1 cup (2 sticks) unsalted butter
  • 1 ¼ cups sugar
  • 4 large eggs
  • ½ cup all-purpose flour
  • Confectioners’ sugar or edible gold dust, for dusting
  • Mint leaves, for garnish
  • 1 pint lemon, orange, or grapefruit sorbet


  • Preheat the oven to 325°F. Coat an 8” springform pan with butter.
  • Put the chocolate in the top of a double boiler or in a stainless steel bowl placed over a saucepan one-quarter full of water.
  • Melt the chocolate over medium-high heat, stirring frequently with a rubber spatula. Alternatively, put the chocolate in a microwave-safe bowl and melt in the microwave on medium power.
  • Meanwhile, combine the butter and sugar and beat with an electric mixer on medium-high speed until light and fluffy.
  • Add the eggs one at a time, beating until incorporated after each addition.
  • Add the melted chocolate and beat until combined.
  • Add the flour and mix until just incorporated (don’t overbeat!).
  • Pour the batter into the pan and bake until the top forms a thin crust, 35 to 40 minutes. Cool the cake in the pan on a rack.
  • When completely cooled, remove the sides from the pan, then use a long spatula to loosen cake from the pan bottom and slide onto a cake plate or stand.
  • Dust with confectioners’ sugar by tapping the sugar through a fine-mesh sieve. Garnish with the mint leaves and serve with a scoop of sorbet.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.