Audrey Hepburn's Favorite Flourless Chocolate Cake Recipe Is As Divine As She Was by Jan Mostrom
Audrey Hepburn's son recently released this flourless chocolate cake recipe and other favorite recipes of his mother's in his new book. According to him, Audrey loved chocolate and ate a little every day. She liked to make this rich chocolate cake for special occasions, and it's perfect for that. If you want something that seems like you spent hours in the kitchen, but didn't, this cake recipe is just right. Audrey's cake came together so easily and is an elevated dessert for any night.
To make this flourless chocolate cake you will need just six ingredients. Here is your sweet (and short!) shopping list so you can bake this cake: unsweetened dark chocolate, whole milk, butter, eggs, granulated sugar and powdered sugar for dusting the top. Prep is simple and the low-sodium cake is ready in about 45 minutes.
Serve this decadent gluten-free flourless chocolate cake for dessert when entertaining or just because it's Monday (or Tuesday or Wednesday or...). This cake would be delicious with a big scoop of whipped cream on top or with vanilla ice cream.
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Cuisine: American
Prep Time: 5 Minutes
Cook Time: 40 Minutes
Total time: 45 Minutes
Servings: 10
Ingredients
- 11 ounces unsweetened dark chocolate, chopped
- 1/4 cup whole milk
- 1 stick (1/2 cup) unsalted butter, cut into small pieces
- 8 eggs, separated
- 1 cup granulated sugar
- powdered sugar, for dusting
Helpful Products
- Double Boiler
- Electric Mixer
- Cutting Board
- Chef Knife
- Measuring Cups
- Whisk
- Rubber Spatula
- Mixing Bowl
- Nonstick Cooking Spray
- Stand Mixer
- Springform Pan
- Oven Mitts
Recipe Notes
- Chocolate chips would work in this recipe, but for the best results buy an unsweetened dark chocolate bar and chop it with a sharp knife on your cutting board.
- If you have a double boiler, this is the perfect recipe for it. If you don't, set a pot over another pot of simmering water.
Here's how to make it:
- If you want to keep the cake flourless, spray a 10- or 12-inch round baking pan (springform if you have it) with nonstick spray. Otherwise you can butter and lightly flour the pan. (I used gluten-free flour.) Separate the eggs and set aside.
- Add the chopped chocolate and milk to a medium-sized heat-proof bowl and place it over a saucepan of simmering water.
- Melt the chocolate and then add the pieces of butter.
- Stir to combine. When the butter is incorporated into the batter turn off the heat.
- Add the egg yolks and mix well.
- In a mixing bowl add the egg whites and mix on high with an electric or stand mixer while adding the sugar a little bit at a time.
- Beat until the egg whites are stiff and hold peaks.
- Fold the whipped egg whites into the chocolate.
- Spread the batter into the cake pan.
- Bake the cake in a preheated 400-degree F oven for 25 to 30 minutes. Turn off the oven and crack the oven door open for 5 minutes, and then place the cake on a cooling rack. Place on a cake plate and dust with powdered sugar.
- Serve warm with a side of ice cream or whipping cream like Audrey!
Nutrition Facts Per Serving
Calories: 674
Total Fat: 41.6g
Saturated Fat: 23.5g
Cholesterol: 154mg
Sodium: 50mg
Total Carbohydrate: 83.6g
Dietary Fiber: 4.8g
Total Sugars: 71.6g
Protein: 9.4g
Vitamin D: 13mcg
Calcium: 70mg
Iron: 5mg
Potassium: 51mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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