Flourless Chocolate Cake

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Serves 12


  • 8 large eggs, cold
  • 1 pound bittersweet chocolate chips
  • 16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces

Options for garnish…

  • powdered sugar for dusting
  • fresh raspberries and/or raspberry coulis
  • whipped cream
  • vanilla bean ice cream for serving alongside


  1. Elevate the bottom, perforated rack of the water oven on a non-rusting baking rack and fill the basin with water to at least the fill line.
  2. To properly fill the water bath to the correct level:
    1. Fill an 8-inch (approximately 20 cm) springform pan with water.
    2. Set the pan onto the perforated rack in the water bath.
    3. Add enough water to bring the water level up to within ½ inch (1.25 cm) of the rim of the pan.
    4. Remove the pan, empty water into sink, dry the pan well. Grease with a nub of butter and line the bottom with parchment paper. Wrap the springform pan in a double thickness of heavy duty aluminum foil (up to the rim) to prevent water ingress during cooking. Set aside.
  3. Preheat the water oven to 190F/88C.
  4. In a large microwave safe bowl, put the butter chunks and chocolate chips. Cover and microwave on high in 30 second bursts, stirring with a spatula between bursts, until the mixture is completely melted. Stir until smooth and uniform.
  5. In a separate large bowl, beat the eggs on high speed until they double in volume (about 5 minutes).
  6. Fold about a third of the eggs into the chocolate mixture, folding gently to incorporate. Repeat with the next third and the next, completely folding in each third until no streaks of egg remain visible.
  7. Pour the batter into the prepared springform pan and carefully position it on the water oven rack, ensuring that the water will not flow into the pan. Position a tent of aluminum foil over the cake as it cooks to divert any condensation away from the surface.
  8. Cook for 1 hour. Remove carefully (use mitts — the water is hot) and set on a wire rack to cool completely to room temperature.
  9. Refrigerate for several hours to over night before removing the springform ring.
  10. Serve, garnished as you prefer: dusted with powdered sugar, with a dollop of whipped cream, or topped with fresh raspberries or raspberry coulis. A scoop of vanilla bean ice cream goes well with the intense chocolate-y gooey goodness.
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This recipe is perfect for the SousVide Supreme!

Would you like to try cooking this recipe? Learn more about our water ovens by visiting our site. The world’s first water oven designed specifically to bring the gourmet sous vide cooking method into home and small restaurant kitchens.

2 Responses to Flourless Chocolate Cake

  1. Wesley A Wilkinson says:

    Sorry, I’m stupid. Could you explain Step 1 to me like I’m 5?

  2. SousVide Supreme says:

    Step 1 means that we’re wanting you to raise up the bottom of the basin somehow so that the water isn’t so deep.

    You can’t just have less water, because you need to have water up to at least the MINIMUM line in the basin for correct temperature regulation. In order to have enough water in the water bath (or SousVide Supreme water oven, which is what we recommend and thus what we use in our recipes) but not water so deep that the cake pan would sink below the water surface, you need to elevate the perforated grill (of the SousVide Supreme–it’s the steel/metal thing with holes in it that sits on the bottom) up off the bottom of the basin. We use a stainless steel baking rack to do that. We remove the perforated grill, put the stainless steel baking rack on the bottom of the basin, then put the perforated grill back onto the baking rack. The platform on which the cake will sit has now been elevated several inches. Then you can have enough water in the basin to meet at least the MINIMUM line, but not so much that your cake pan is submerged below the surface.

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