FLOURLESS CHOCOLATE CAKE – December 13 – National Cocoa Day




  • 2 ½ sticks butter, cut into pieces plus additional for the pan
  • 6 ounces bittersweet chocolate chopped
  • 6 ounces unsweetened chocolate, chopped
  • 6 large eggs
  • ¾ cup white sugar
  • ⅛ teaspoon salt
  • ½ cup stout or dark lager beer
  • 1 teaspoon real vanilla


  • 2 tablespoons butter
  • 1 tablespoon dark corn syrup
  • 3 large egg whites
  • ¼ teaspoon cream of tartar
  • 1 tablespoon cocoa powder
  • ⅛ teaspoon salt
  • ½ teaspoon salt
  • ⅓ cup water
  • 2 teaspoons real vanilla


  • Chocolate syrup for topping



  1. Preheat the oven to 325 degrees Fahrenheit
  2. Butter the sides and bottom of a 9-inch springform pan then line the bottom of the pan with parchment paper.
  3. Put the chocolate into a microwave-safe bowl and cook for 5-10 seconds at a time then stir. Repeat until it melts.
  4. Put a large pan ⅓ full of water on the stove over medium-high heat.  Put the eggs, sugar, and salt in a stand mixing bowl then put the bowl in the hot water.  Using a hand mixer mix until the mixture is warmed, about 1-2 minutes.  Put the mixing bowl back into the mixer and whisk on medium until the mixture has tripled in volume, about 4-5 minutes.
  5. In a small saucepan, over medium-high heat add the beer.  Bring to a boil and then remove then add the beer, vanilla, and chocolate to the mixer.  Whisk for an additional 2 minutes then slowly add the butter and continue mixing until it is mixed.
  6. Pour into the springform pan and bake for 35 minutes.  Check with a toothpick to make sure it is done.
  7. Cool on a rack for 1 hour then run a plastic knife around the edge then remove the ring.


  1. Put a large pan ⅓ full of water on the stove over medium-high heat.  Put the sugar, egg whites, cream of tartar, cocoa powder, salt and water in a mixing bowl that is heatproof.  Place the bowl in the water and using a hand mixer mix together.  NOTE: Start at a low speed and slowly increase to high when the ingredients have been incorporated.  Beat until soft peaks can be formed, about 4-5 minutes.  Remove from the heat and beat until stiff peaks can be formed.  Fold in the vanilla.


  • Remove the bottom of the springform pan and place cake on a serving dish.  Spread the meringue on the cake and top with cocoa powder that has been put into a sifter and gently shaken or chocolate syrup.


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