I don't remember who gave me the Gotham Grill Flourless Chocolate Cake recipe, but it was someone lucky enough to have dined there. I never made it when Alfred Portale was at the helm, but maybe one day I'll be fortunate enough to visit his new restaurant. As for the Gotham Grill, it closed in 2020 and re-opened in 2021. And there's a flourless chocolate cake still on the menu! I wonder if it's anything like this one? It's definitely bigger, because mine is a scaled down version you can make as loaf pan flourless chocolate cake or as two 4-inch springforms. I think it would also work in a 6-inch springform, but I've yet to try that.
Ingredients in Gotham Grill Flourless Cake Recipe
The original recipe is for a flourless chocolate cake baked in a very large springform pan. It calls for a pound of bittersweet chocolate, 3 oz of unsweetened chocolate, little brewed coffee, 6 eggs, ¾ cup of sugar and a cup of heavy cream. What this cake is missing is butter. I love butter, but leaving it out gives you a lot more pure chocolate flavor, so use the best chocolate you can get your hands on. Because this cake is all about the chocolate, it's terrific for showcasing chocolate from different countries. And yes you *can* use chocolate chips as long as they are high quality ones which melt easily. The Equal Exchange brand chips in semisweet or bitter both work really well. But if you can use bar chocolate, that's the way to to.
Texture and Flavor
Flourless cakes tend to vary in texture. This one is light and feathery and melts in your mouth. Hmm, not sure that "feathery" goes with "melts in your mouth" but you get the idea. The cake is a block of chocolate, which is perfectly fine, but so much better if you embellish it with some whipped cream and fruit. I served the last one I made with whipped cream and bourbon soaked cherries. The flavor of this cake will be like whatever chocolate you use. The one in the photo is the one I made with the Equal Exchange chips, which are way more like actual pieces of chocolate than typical chips. Here's a texture shot.
Loaf Pan Small Batch Flourless Chocolate Cake
Years have passed since I first posted this, and I have different equipment and a different mindset toward baking. What I don't have are two 4-inch springforms, so I re-wrote this recipe for an 8x4 inch loaf pan, a size which is perfect for small desserts. A loaf pan is also nice because the cake is baked in a waterbath, and unlike with a springform, you don't have to put foil around the bottom to prevent leaks. And I think the slices cut off a rectangular piece of cake look prettier.
They're definitely prettier than this old photo! But despite what the photo looks like, the cake back then and now was and is excellent. I think I'll probably make it more often now that I've tested in a loaf pan.
Equipment for Flourless Chocolate Cake
Aside from the loaf pan, there's other equipment that comes in handy. This cake flies together if you have a stand mixer that comes with two bowls -- one for whipping the cream and another for whipping the warm egg mixture. If you don't have a stand mixer with two bowls, you can still make the recipe using different bowls and a handheld. I included a note on how to do that in the Notes section of the recipe card.
Flourless Chocolate Cake Serving Size
This is a small cake, but I think it's enough to serve 4. If you make it in the two springform pans you can serve 2 and freeze one of the cakes later. Or just make it in the loaf pan, eat half and refrigerate or freeze the rest.
Recipe
Amazing Flourless Chocolate Cake
Ingredients
- 4 oz high-quality bittersweet chocolate, finely chopped (114 grams)
- .75 ounces high-quality unsweetened chocolate, chopped (21 grams)
- 2 ½ tablespoons strong brewed coffee
- 1 large egg plus 2 tablespoons lightly beaten egg
- 3 T. sugar (36 grams)
- ¼ cup heavy cream (56 grams)
Instructions
- Preheat oven to 325 degrees F. Line two mini 4-inch springform pans with rounds of parchment or line 1 8x4 inch (no larger) loaf pan with nonstick foil.
- Melt chocolate with coffee in a small microwave-safe bowl. Start on high for 30 seconds. Stir well. Repeat, stirring every 15 seconds, until chocolate is melted and smooth. Set aside to cool slightly.
- Whisk sugar and egg together in a metal stand-mixer bowl. Set the bowl over a saucepan of simmering water and whisk until mixture is warm to the touch and sugar is dissolved. Set the bowl on the mixer stand and beat with the whisk attachment medium until light and almost tripled in volume. This could take anywhere from 3 to 5 minutes.
- In chilled bowl, beat cream just past the soft-peak stage.
- Fold together a quarter of the egg mixture with the cooled melted chocolate to lighten, then fold chocolate mixture back into remaining egg mixture. Fold in whipped cream. Transfer to prepared pans (or pan). Smooth top, and tap filled pans lightly on work surface a few times to settle any air pockets.
- Place pans or pan in 9-inch baking pan. Add enough hot water to baking pan to come halfway up sides of the pan(s)s. Bake 30 minutes, then open oven door for 30 seconds to release any excess moisture that builds in oven. Continue baking until center of cake feels somewhat firm when pressed lightly with your fingers, another 15-20 minutes. Remove cakes from oven and let cool at room temperature (note, if baking the larger cakes you cool them in the closed oven for two hours).
- Run a warm knife around inside of pans, and carefully remove from pans. Transfer to refrigerator and chill until very firm. Wrap in plastic wrap and keep chilled until ready to serve
- Remove cakes from refrigerator and return to room temperature. At least 1 hour before serving, preheat oven to its lowest setting. If you have just used the oven, turn it off. Unwrap cakes and set on oven proof serving plates. Warm them in the oven for about 20-30 minutes or until they are warm throughout.
Carol A, says
Oh man does this look good. I love this kind of cake and this looks like a fantastic version. Thanks for providing a small-batch version!
Anna says
Karen, it's hard to say. My total bake time for the 3 inch cheesecake pans was about 48 minutes, but they are made of metal and have a larger open surface area. If I were experimenting with ramekins I would probably bake for 25 minutes, open the oven for 30 seconds as the recipe instructs, then cook for another 12 minutes. Luckily, it's fairly easy to tell when they're done. The chocolate starts to really smell and the center firms up.
Karen says
How long would you bake these in individual ramekins? I have some heart shape ones I want to use.
Jennifer says
This looks soooo great!!! I love the flour-less part of it especially! I can just imagine how rich and lovely this is! 🙂
Elyse says
Off-the-charts good sounds right up my alley. I'm a huge fan of any chocolate dessert--the less flour, the better. I can't wait to try these! (And I'll remember your advice to use a warm knife!)
Karen says
I'm gonna save this one for Passover, looks perfect. I am always searching for a great flourless chocolate cake.
Anna says
Louise, thanks for the link to Emeril's cake. His recipes are usually very good.
Cathy and Veggiegirl, this is one that really stood out from the rest.
Lisa, let me know how your recipe turns out.
Jason, I used regular brewed coffee so the coffee flavor was very subtle. I do need to try Gotham! Every time I go to New York, someone recommends it. For some reason, I just haven't made it there yet.
Katrina, I wouldn't describe the center as gooey. It's kind of like a warm chocolate truffle in cake form.
Katrina says
Theresa B.--possibly TMI! 😉
Anna, Stinkin' Yum! This kind of cake, Kevin does like! Is the middle gooey, or is it all baked but served war?. Can't tell from the picture. Will have to try this one, but it won't be tomorrow.
Therese B. says
Who said chocolate is better than sex? Okay, that person is flipping mad!...but, sex and this dessert...THIS would take me to the moon and back again!!
YUM!!
snooky doodle says
dangerously delicious 🙂
Jason says
I feel like the addition of coffee must really make it. I might just make this. And yes Anna you have to go to Gotham—their weekday lunch deal is great in case you're pressed for time.
Lisa Ernst says
We're thinking along the same lines here! I've already got a flourless chocolate cake recipe lined up for tomorrow, but I'll have to save this one for the next time. I'm doing pretty much the same thing -- cutting a regular recipe down by half and using two small springform pans. (The pans I have measure 4 1/2 inches across but aren't very tall.)
VeggieGirl says
Lovely cake!!
Cathy - wheresmydamnanswer says
I love flourless cake when it is made right it is incredible - Your recipe looks so yummy.
Louise says
Funny you made this as this morning I was going to suggest Emeril's recipe that is on today's ABC site. http://www.abcnews.go.com/GMA/Recipes/story?id=6868399 It's his flourless chocolate cake. It looks like it would be easily scalable. Emeril makes a killer chocolate cheesecake with fresh raspberries too. It's in one of his books.