Almost Flourless Chocolate Cake

Did you miss me?  It’s been a while since my last post.  A combination of events worked together to, at first, slow me down and then to knock me down—both literally and figuratively!

To kick off 2014, I made a New Year’s resolution (one I finally kept) to lose weight for a special family wedding.  It was a high-protein diet with no starch carbs allowed—not to mention desserts.  So, that took away about 1,000 recipes I wanted to post.

Then I was kept very busy at work preparing for retirement and getting ready for the wedding which Roger and I attended in New York City exactly one week after I retired.

My son, Ken, and my beautiful new daughter-in-law, Chrystie:

At the same time, Roger and I have been building our retirement home on Cape Cod for the past six months—a challenging endeavor since we currently live 1,000 miles away in Chicago.

Can’t wait to see my new kitchen completed!

We had a pretty busy timeline both before and after the wedding, and the plan was to get started packing up the house as soon as we got back from NYC.  Instead, the morning after we got back from the wedding trip, I tripped and broke my right wrist.  Gah!  🙁

Some people will do anything to get out of helping their husband pack moving boxes.

I am still in a cast which is getting increasingly uncomfortable as the weather gets warmer.  In case you were wondering, I am sitting here laboriously typing with just two fingers.  I can’t write legibly with either hand; so, on top of having to pack up the house without any help from me, Roger now has to take care of all the paperwork as well.  I can’t hold a knife, so he has to pretty much do all the cooking and even cut my food for me.  I can do laundry using my left hand, so at least that’s something.  And I am thankful for sweats and pull-over tops so that I can dress myself without help from him.

I actually have a pile of recipes I had made before I broke my wrist which I had set aside, intending to have the posts ready to go when we took off to drive east so that there wouldn’t be too much of a dry spell for new recipes during our move.  Hah!  A favorite Salada tea bag saying of mine is “Life is what happens while you’re busy making other plans.”  Ain’t that the truth!

Anyway, I decided to dig out one of the stashed-away recipes to share because I really miss blogging.  Cinco de Mayo and Mother’s Day have come and gone, and Memorial Day is around the corner.  I don’t have things together enough to post timely seasonal and holiday recipes since I’m still dealing with my cast and our move east is almost upon us, but I hope you enjoy whatever I can manage to post.

I made this frantastic “almost” flourless chocolate cake to celebrate a special young man’s 25th birthday last month.  Blake is my daughter Amy’s long-time boyfriend, and he is my tech guru who set up my blog for me.  Blake is a real health aficionado, who watches what he eats and works out daily.  He tends to avoid sugar, but a little birdie told me he’s got a weakness for chocolate.

I first tasted this incredibly delicious cake when my friend Jill made it for someone’s birthday at work and “almost” swooned over this “almost” flourless cake.  It is moist and fudgy, yet it feels impossibly light when you eat it.  It literally melts in your mouth.  There is no doubt that it is birthday special.  Since Amy is away at med school in Boston, I wanted to make Blake a birthday cake that might soften her absence a bit while we celebrated without her.

I have never seen Blake eat a big dessert, and I know he didn’t do this to make me feel good—but he actually ate a rather large piece of this cake and then I watched in amazement as he went back and got an equally large second piece.  Not to be outdone, Roger and I did the same!

Almost Flourless Chocolate Cake

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  • 10 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 cup (2 sticks) unsalted butter, cut into small pieces
  • 5 large eggs
  • 1 1/4 cups sugar
  • 5 tbl. flour
  • 1 1/2 tsp. baking powder


Butter and flour 10″ springform pan with 2 3/4″ high sides.  Stir chocolate and butter in heavy medium saucepan over low heat until chocolate melts and mixture is smooth.  Beat eggs and 1 1/4 cups sugar in large bowl until well blended and beginning to thicken.  Sift flour and baking powder over eggs and fold in.  Gradually fold in chocolate mixture.  Transfer batter to prepared pan.

Bake at 325o for 20 minutes.  Cover pan with foil.  Bake until tester inserted into center comes out with moist crumbs still attached, about 25 minutes longer.  Uncover cake; cool in pan on rack (cake will fall as it cools).  (Can be made 1 day ahead.  Cover; let stand at room temperature.)

Cut around pan sides to loosen cake.  Release pan sides.  Sift powdered sugar over cake; cut into wedges.  Excellent on own or rapturous served with whipped cream!

Source:   My friend and fellow foodie, Jill

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