Print Recipe

Decadent Flourless Chocolate Cake




  1. Heat oven to 300 degrees F. Spray a 9-inch springform pan with butter-flavored cooking spray.
  2. Combine water and cornmeal in a saucepan. Cook over medium heat 3-4 minutes, stirring occasionally, until boiling. Reduce heat and cover. Cook until thickened, 5-7 minutes.
  3. Remove from heat and let stand 2 minutes.
  4. Add margarine, chocolate and vanilla extract. Stir until melted. Cool completely.
  5. Beat 1/4 cup sugar and egg yolks on medium speed until yolks are thick and pale yellow, 3-4 minutes.
  6. Blend in chocolate mixture.
  7. Beat egg whites on high speed until soft peaks form, 3-4 minutes.
  8. Gradually add 2 tablespoons sugar; continue beating until glossy stiff peaks form, 2-3 minutes.
  9. Fold into chocolate mixture.
  10. Pour batter into prepared pan. Bake for 40-45 minutes or until center is set.
  11. Cool completely.
  12. Puree raspberries and 2 tablespoons sugar in a blender. Press through a sieve to remove seeds.
  13. Serve each slice of cake with 1 1/2 tablespoons raspberry puree, 1 tablespoon whipped cream and shaved chocolate.

Serves 10.

218 calories, 25g carbohydrate, 4g protein, 12g fat, 5g saturated fat, 87mg cholesterol, 1.8g dietary fiber, 145mg sodium


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.