Comments on: Flourless Chocolate Cake

By: Sam Merritt

Sam Merritt — Tue, 17 Mar 2026 13:45:15 +0000

In reply to Mariah Brown. Oh no! I hope it turned out! If your eggs were too small it could definitely cause an issue. :(

By: Mariah Brown

Mariah Brown — Tue, 17 Mar 2026 02:34:57 +0000

My batter came out super thick! I did use fresh eggs and so maybe they were too small? I threw it in the oven anyways… we will see what happens?!

By: Sam

Sam — Wed, 07 May 2025 02:12:02 +0000

In reply to Maryann. Hi Maryann! It's not horribly abnormal for the center to be slightly sunken. You can actually see mine in the pictures where I am pouring the chocolate on top. The edge just cooks quicker and it's the nature of this cake. :)

By: Maryann

Maryann — Fri, 02 May 2025 12:53:26 +0000

In reply to Linda. The center of my cake sank, is that normal?

By: Sam

Sam — Tue, 28 Jan 2025 11:08:30 +0000

In reply to Linda. Hi Linda! I do have a chocolate sugar cookie. Enjoy! :)

By: Linda

Linda — Tue, 28 Jan 2025 03:45:15 +0000

cake looks yummy but do you have a chocolate sugar cookie recipe?

By: Sam

Sam — Thu, 21 Dec 2023 14:44:54 +0000

In reply to Elaine Dombrowski. Hi Elaine! You can use an 8 inch cake pan as long as it's deep enough. The reason for the springform is to get the cake out easily. It will be a bit difficult to get this cake out of a regular cake pan. It won't really be possible to invert the cake either because it will break. :)

By: Elaine Dombrowski

Elaine Dombrowski — Thu, 21 Dec 2023 12:36:18 +0000

Can I use an 8 inch cake pan lined with parchment?

By: Sam

Sam — Tue, 19 Dec 2023 19:15:18 +0000

In reply to Pat horrocks. Hi Pat! I think that can work just fine. :)

By: Pat horrocks

Pat horrocks — Mon, 18 Dec 2023 21:43:31 +0000

Best cake ever. Everyone asks for the recipe. Can this cake be frozen once cooled?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 12 Jun 2023 15:21:24 +0000

In reply to Debbi. We are SO happy you loved it so much, Debbi! Thanks so much for the review and the feedback on the ganache

By: Debbi

Debbi — Sat, 10 Jun 2023 20:13:46 +0000

This is the best cake of its type I’ve ever made. We have a number of gluten free friends and I’ve experimented with other recipes – by far yours is superior! Love your recipes and all your techniques that even us experienced bakers can benefit from. Thanks for all you do!
PS: Agree with you on the ganache – I would cut back by 1/4 cup the cream next time as it took a little while to setup. Once refrigerated was fine. And I used a black cocoa in the cake which was divine.

By: Sam

Sam — Sat, 27 May 2023 01:43:19 +0000

In reply to Terri. I'm so glad everyone enjoyed it so much, Terri! :)

By: Terri

Terri — Thu, 25 May 2023 22:01:51 +0000

I made this for a Mother’s Day tea I hosted this year (2023) including the ganache recipe. It was amazing! Everyone raved! I was thrilled when the cake turned out to be 2” tall— not the thin, 1” I’ve been served in many restaurants. I’m making it again this weekend for my daughter’s graduation party—yes, it was that good!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 29 Aug 2022 21:26:37 +0000

In reply to Michelle. Wonderful! Thanks for letting us know how it turned out with those substitutions, Michelle

By: Michelle

Michelle — Mon, 29 Aug 2022 14:54:52 +0000

Delicious! I made this with vegan butter and with Guittard SANTÉ 72% Baking Chips with Coconut Sugar. It came out perfect! Even my dairy eating husband loved it. So, for anyone dairy free out there, it does work great with vegan butter!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 22 Jun 2022 13:47:04 +0000

In reply to pat. Hi Pat! We're so sorry your cake didn't turn out as expected. It sounds like you may not have baked it long enough; we recommend baking for 30-35 minutes

By: pat

pat — Fri, 17 Jun 2022 21:42:29 +0000

Hi
Love this cake but it has fallen to the width of about two cookies although the sides are fine. Did I beat the eggs too much? Not in the oven long enough? I realize a small sink is acceptable but today it has really fallen. It was in the oven for 25 minutes and didn’t juggle in the center so I took it out. I used a toothpick to test and it didn’t appear cooked enough? HELP I am willing to make it again today as I have to take it to a birthday party tomorrow. Thanks in advance for any help you can give me.

By: Elizabeth Fonda

Elizabeth Fonda — Fri, 18 Feb 2022 23:14:41 +0000

In reply to Kimberly.

Third time making this ❤️

By: Sam

Sam — Wed, 08 Dec 2021 01:51:00 +0000

In reply to Christina. I'm so happy to hear this, Christina! Thank you so much for letting me know how it turned out for you! :)

By: Christina

Christina — Mon, 06 Dec 2021 21:46:46 +0000

HOLY MOLY! This came out insanely delicious. Based off of Sam’s help/suggestion, I used unsweetened chocolate due to lack of bittersweet availability. I also used the Chocolate Bundt Cake icing recipe (halved) on top instead of the ganache (just because it’s an insanely amazing icing). It’s all just amazing! These recipes never fail!

By: Sam

Sam — Tue, 30 Nov 2021 15:17:51 +0000

In reply to Kimberly Davis. I'm so glad they turned out! Thank you so much for the feedback. :)

By: Sam

Sam — Tue, 30 Nov 2021 15:13:31 +0000

In reply to Christina. Hi Christina! The unsweetened will work here. :)

By: Christina

Christina — Tue, 30 Nov 2021 01:34:49 +0000

In reply to Lisa. Question! For the chocolate, can you use unsweetened or semi sweet? Due to nut allergies, we can’t use the bittersweet brand that’s available (since it’s the same machinery)!

By: Kimberly Davis

Kimberly Davis — Mon, 29 Nov 2021 22:25:29 +0000

In reply to Sam. I tried it and it was a success for the most part! My plan was to use my Bak-Klene spray, but then I realized the wheat in the spray would make my cakes not be gluten-free. I do the baking for my church's coffee shop and was looking for a good gluten-free recipe, so that part was important to me. I ended up using an avocado oil spray and dusting it with cocoa powder. One batch of this recipe gave me 12 mini Bundts using the Wilton's Mega pan. The other thing I wasn't sure about was how long to wait before turning the Bundts out of the pan. I let them cool for about 5 minutes, then turned them out onto a cooling rack covered with parchment paper. Out of the 24 Bundts I made, I only had 3 that didn't come out cleanly enough to sell in the shop. They were perfect for taste-testing though, and MAN were they delicious!!! I followed the cake recipe exactly, then made a dark chocolate ganache to dip the tops of my Bundts in and pipe into the wells of all the cakes. I put them in the shop yesterday with some spiced eggnog cupcakes and Biscoff cranberry cinnamon cheesecake bars. These flourless chocolate mini Bundt cakes were the only items to sell out! Thanks for the great recipe!