Birthday Cake (for Annie!)

This flourless chocolate cake is AMAZING. Annie shared the recipe with just a few co-workers, who then made it for her birthday. One taste and everyone wanted the recipe : )! Thank you for sharing Annie! She accepts gratitude in the form of cakes (or even pictures of cakes).


  • 1 c semi-sweet chocolate or chips chopped, best quality you can find
  • 1/2 c butter unsalted
  • 3/4 c granulated sugar
  • 1/8 t salt
  • 1-2 t espresso powder (optional)
  • 3 large eggs organic and local if possible
  • 1/2 c unsweetened cocoa powder Dutch-process preferred
  • 1 c semi-sweet chocolate or chips chopped, best quality you can find
  • 1/2 c heavy cream
  • 1/4 c almonds toasted, (optional)
  • 1/2 c fresh berries (optional)
  • handful edible flowers (optional)
  • handful mint (optional)


Preheat oven to 375 degrees F. Lightly grease an 8” round cake pan; Cut a piece of parchment paper or waxed paper to fit. Grease the paper and lay it in the bottom of the pan, gently grease the inside of the pan.

Heat chocolate and butter on the stovetop stirring constantly or in a double boiler, until smooth.

Beat the eggs well in a mixer and add sugar, salt espresso powder and beat until smooth. Add the melted mixture with mixer running slowly and add cocoa and mix until just combined.

Spoon batter into pan. Bake for 25 minutes. The top will form a thin crust’ but may not look very cooked. It will not pull away from the edges like a usual cake does, so don’t delay. Remove from oven and cool in pan for 5 minutes. Loosen the edges and gently invert directly to your cake plates, not a cooling rack. It’s quite moist so be careful. Cool completely before glazing.

For glaze heat chocolate and cream gently on the stovetop, stirring until the chocolate melts and the mixture is completely smooth. Spoon/pour all over cake allowing it to drizzle down sides and put remainder all over cake. Use it all. Garnish with almonds, berries, flowers, and/or mint- you choose! Allow glaze to set for several hours before serving.

The cake pictured was for Annie’s birthday in 2012. We doubled the recipe, skipped the glaze, and served with fresh picked raspberries, viola, borage, caldendula and bee balm flowers, mint and fresh whipped cream. Yum!

photos: CCF staff

Dessert baked good

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