Flourless Chocolate Cake

For the story:  A Sweet Transition


340 g/  12 oz dark chocolate (morsels or roughly chopped)

170 g/ 6 oz butter

200 g/ 7 oz sugar

3 eggs (medium)

3 g/  1/2 tsp salt

230 g/ 8 oz organic bittersweet cocoa powder (sifted)

28 g/ 1 oz sweet vermouth

5 g/ 1 tsp vanilla extract

confectioner’s sugar (for sprinkling)


10 inch round cake pan

Prep work:

  • Pre-heat your oven at 350 degrees.
  • Set aside the butter, as it needs to be room temperature for use.
  • Carefully sift the cocoa powder.

For the cake:

  • First melt the dark chocolate in a double boiler at low heat and let cool.
  • In an electric mixer, whisk softened butter with sugar until you obtain a creamy mixture.
  • Then add eggs one at a time, making sure to whisk each completely before adding the next into the sugar-butter mixture.
  • Add the vanilla extract.
  • Add the sweet vermouth.
  • Add sifted cocoa one tablespoon at a time.
  • Add the salt.
  • Add the melted dark chocolate and mix until well blended.
  • Grease and line a 10 inch round cake pan with parchment paper.
  • Gently pour in the mixture, making sure to distribute it evenly into the pan.
  • Place cake on the middle rack and bake for 30 to 35 minutes, until you have a crackled, crispy surface.
  • Let cool.
  • Sprinkle with confectioner’s sugar (as much as your heart desires).


Consider serving this warmed up with ice cream or a dollop of fresh whipped cream.


For maximum freshness, this cake should be covered and stored at room temperature for up to 4 days (that’s if you don’t finish it before then 🙂 ).

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Recipe Rating

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About Chef


For Founder and Food Blogger, Jo Ann Tartaglia, there is more to food than what we see on our plates. "It not only feeds the body, but nourishes the soul ...