Amazing Flourless Chocolate Cake Made With Whipped Cream

This is based on a recipe from Alfred Portale’s Gotham Bar and Grill Cookbook You can also find it recipe here and that’s a good thing because you must try this cake. Update:  This is a great recipe.  I originally made it in a stand mixer, but I think it could easily be done with just a hand-held.

warm chocolate cakeHere’s the scaled down mini cake recipe. It makes two rich cakes and I think the best way to serve them is one cake per two people…Valentine’s style! But feel free to ignore this and just make the original recipe for 12.

Amazing Flourless Chocolate Cake Made With Whipped Cream
Prep time
Cook time
Total time
Miniature Warm Flourless Chocolate Cakes
Recipe type: Dessert
Cuisine: American
Serves: 2
  • 4 oz high-quality bittersweet chocolate, finely chopped
  • 3/4 ounces high-quality unsweetened chocolate, finely chopped
  • 2 1/2 tablespoons strong brewed coffee
  • 1 large eggs plus 2 tablespoons lightly beaten egg
  • 3 T. sugar
  • 1/4 cup heavy cream
  1. Preheat oven to 325 degrees F. Butter insides of 2 mini springform pans (4 inch size) and line bottoms with circles of parchment paper.
  2. Melt chocolate with coffee in a double boiler or bowl set over simmering water. Alternatively, you can use the microwave.
  3. Whisk sugar and egg together in a metal stand-mixer bowl. Set the mixer bowl over a saucepan of simmering, not boiling, water, and whisk until mixture is warm to the touch and sugar is dissolved – make sure not to cook the mixture! Put on mixer stand and beat at medium speed until light and almost tripled in volume, about 3 minutes. Reduce speed to medium-low and continue beating another 2 minutes.
  4. In chilled bowl, beat cream just past the soft-peak stage. Fold a quarter of egg mixture into chocolate mixture to lighten, then fold chocolate mixture back into remaining egg mixture. Fold in whipped cream. Transfer to prepared pans, smooth top, and tap filled pans lightly on work surface a few times to settle any air pockets.
  5. Place pans in larger (I used a 9 inch) baking pan. Add enough hot water to baking pan to come halfway up sides of cake pans. Bake 30 minutes. Open oven door 30 seconds to release any excess moisture that builds in oven. Continue baking until center of cake feels somewhat firm when pressed lightly with your fingers, another 15-20 minutes. Remove cakes from oven and let cool at room temperature (note, if baking the larger cakes you cool them in the closed oven for two hours).
  6. Run a warm knife around inside of pans, and carefully remove from pans. Transfer to refrigerator and chill until very firm. Wrap in plastic wrap and keep chilled until ready to serve
  7. Remove cakes from refrigerator and return to room temperature. At least 1 hour before serving, preheat oven to its lowest setting. If you have just used the oven, turn it off. Unwrap cakes and set on oven proof serving plates. Warm them in the oven for about 20-30 minutes or until they are warm throughout.
Hand Mixer Version: For a more streamlined version, try melting the chocolate in the microwave and setting it aside. Dissolve sugar in egg mixture over a simmering pot of water, then beat with a hand mixer until triple in size. Set aside while you whip the cream. Clean beaters, whip cream, and proceed with recipe.


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  1. says

    We’re thinking along the same lines here! I’ve already got a flourless chocolate cake recipe lined up for tomorrow, but I’ll have to save this one for the next time. I’m doing pretty much the same thing — cutting a regular recipe down by half and using two small springform pans. (The pans I have measure 4 1/2 inches across but aren’t very tall.)

  2. Jason says

    I feel like the addition of coffee must really make it. I might just make this. And yes Anna you have to go to Gotham—their weekday lunch deal is great in case you’re pressed for time.

  3. Therese B. says

    Who said chocolate is better than sex? Okay, that person is flipping mad!…but, sex and this dessert…THIS would take me to the moon and back again!!


  4. says

    Theresa B.–possibly TMI! 😉

    Anna, Stinkin’ Yum! This kind of cake, Kevin does like! Is the middle gooey, or is it all baked but served war?. Can’t tell from the picture. Will have to try this one, but it won’t be tomorrow.

  5. says

    Louise, thanks for the link to Emeril’s cake. His recipes are usually very good.

    Cathy and Veggiegirl, this is one that really stood out from the rest.

    Lisa, let me know how your recipe turns out.

    Jason, I used regular brewed coffee so the coffee flavor was very subtle. I do need to try Gotham! Every time I go to New York, someone recommends it. For some reason, I just haven’t made it there yet.

    Katrina, I wouldn’t describe the center as gooey. It’s kind of like a warm chocolate truffle in cake form.

  6. Karen says

    I’m gonna save this one for Passover, looks perfect. I am always searching for a great flourless chocolate cake.

  7. says

    Off-the-charts good sounds right up my alley. I’m a huge fan of any chocolate dessert–the less flour, the better. I can’t wait to try these! (And I’ll remember your advice to use a warm knife!)

  8. says

    Karen, it’s hard to say. My total bake time for the 3 inch cheesecake pans was about 48 minutes, but they are made of metal and have a larger open surface area. If I were experimenting with ramekins I would probably bake for 25 minutes, open the oven for 30 seconds as the recipe instructs, then cook for another 12 minutes. Luckily, it’s fairly easy to tell when they’re done. The chocolate starts to really smell and the center firms up.

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