Tracey Ceurvels' Flourless Chocolate Cake

Tracey Ceurvels' Flourless Chocolate Cake
Recipe by @traceyceurvels


9 oz
SCHARFFEN BERGER Bittersweet 70% Bittersweet Dark Chocolate Baking Bar, broken up into pieces
3/4 cup
unsalted butter
2/3 cup
granulated sugar 
1 ½ teaspoon
1/4 teaspoon
4 eggs, room temperature
2 tablespoons espresso or coffee (optional)
1/2 cup
SCHARFFEN BERGER Unsweetened Dark Chocolate Cocoa Powder


  1. Preheat oven to 375 degrees Fahrenheit. Butter a 8-inch springform pan and line with parchment paper.
  2. In a medium saucepan, melt chocolate and butter until both are melted, stirring frequently. If you have a double boiler you can use this but it’s not necessary as long as you watch it closely.
  3. Once it’s melted, remove from heat. Whisk in sugar, vanilla, and salt. Add eggs, one at a time and whisk until just combined.
  4. Stir in the espresso or coffee (optional) then stir in the cocoa powder just until it’s all combined.
  5. Pour the batter into the pan and bake for about 20 minutes. I use a skewer to determine if it needs to cook longer.
  6. Remove from oven then let the cake cool for 5-10 minutes.
  7. Dust with powdered sugar. Slice and serve with berries and/or whipped cream—or with ice cream. 
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