6 Ingredient Kitchen recipe: Piece, Love and Chocolate

Boulder Life Article and Video

Flourless Chocolate Cake classically decadent and naturally gluten-free, this cake is always a welcome addition to any dinner party. Wonderful when served with fresh, seasonal berries *** Recipe for 8” cake is in parenthesis.


  • 6 oz. bittersweet chocolate (10 oz)
  • 6 Tbs. butter, cut in to pieces (10 Tbs)
  • 4 eggs, separated (6 eggs)
  • ½ c. sugar, divided (3/4 c)
  • 1 Tbs. vanilla or other liquor (2 Tbs)


  1. Preheat oven to 300 degrees
  2. Lightly grease a 6”x3” (or 8”x 3”) round cake pan and line with plastic wrap
  3. Over simmering water, heat together chocolate and butter in a bowl large enough to fit over pot, stirring gently and occasionally with rubber spatula, until melted
  4. Place egg whites in bowl of stand mixer and warm slightly, just until room temperature
  5. Begin whipping with whisk attachment, adding about 2 Tbs. sugar gradually
  6. In a separate bowl, mix the remaining sugar and egg yolks together
  7. Add chocolate, slowly, until combined. Add vanilla or other flavorings
  8. “Sacrifice” approx. ¼ of whites in to chocolate mixture. Beating until combined
  9. Pour chocolate mixture over remaining whites and fold gently. Streaks are okay!!
  10. Gently pour in to prepared pan
  11. Place cake in roasting pan with about 1” of warm water
  12. Bake for 40 minutes (or 1 hour for 8”), until uniformly giggly (or jiggly if your name is Jenny and not Genny)

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