Emily’s Flourless Chocolate Cake

Emily has been making this cake for years and it’s a winner every time. Aside from being flat out heavenly, it’s the cakeiest flourless cake ever and can be served over several days if you have left overs. We’re pretty sure you won’t though! This is a particularly great dessert recipe if you or your guests have a gluten sensitivity or for those readers looking for a heavenly dessert to serve on Passover.  If you like what you see or have any questions, give us a shout at chefs@recipesfromthestudio.com

Chocolate Cake

Flourless Chocolate Cake

Prep Time: 25 mins
Bake Time: 40 mins
Yields: 8 servings


  • 9 oz of 70% bittersweet chocolate
  • 8+ tbsp soft butter, 8 for recipe + greasing pan
  • 6 large eggs
  • 3 tbps cherry Heering liqueur (or your favorite liquer, Grand Marnier is great too!)
  • 3/4 cup superfine sugar
  • powdered sugar (for serving)
  • vanilla ice cream or cherry vanilla ice cream


  1. Preheat oven to 350ºF.
  2. Line bottom of a 9” springform cake pan with baking parchment. Grease sides with extra butter.
  3. Melt 8oz of bittersweet chocolate (70%) – this can be done on the stove top with a double boiler pot or simply place chocolate into a pyrex glass bowl on top of a hot pot of water. A microwave can be used as well but a be careful and go slowly.
  4. Add 8 tbps of softened butter into the melted chocolate, let melt & mix together.
  5. Take 4 large eggs and separate the yolks and whites into different bowls.
  6. Add 2 whole eggs to the 4 egg yolks + ¼ cup of superfine sugar and mix well.
  7. Gently begin adding in melted chocolate mixture to the egg / sugar mixture and stir well.
  8. Add 3 tbs of Cherry Heering to the above mixture and stir well.
  9. Whisk 4 egg whites until foamy, then slowly add the ½ cup of sugar and whisk until the whites are capable of holding soft peaks. If available, us an electric hand mixer or stand mixer to make this step easier and faster.
  10. Blend a large dollop of egg whites into chocolate mixture.
  11. Then fold in the rest of the whites into the mixture, stirring gently.
  12. Pour into the spring form cake pan.
  13. Bake for 35-40 minutes (center shouldn’t wobble when fully baked).
  14. Cool the cake pan on a wire rack (the middle will sink).
  15. Carefully remove cake from pan.
  16. Dust with powdered sugar.
  17. Serve with a scoop (or two) of cherry vanilla ice cream.


Manny Kivowitz is an award winning video and commercial Director / DP who early in his career developed his love of cooking while working with Peter in more studios than we care to count.

2 Replies to "Emily's Flourless Chocolate Cake"

  • comment-avatar
    GiGi Eats November 19, 2015 (11:05 pm)

    Any chick’s best friend right here! LOL!

  • comment-avatar
    Bethany November 22, 2015 (7:00 pm)

    This looks delicious!

Leave a reply

Your email address will not be published.

Simple Share Buttons