The above information will be used only by Outpost Natural Foods for the express purpose of sending an e-newsletter. Outpost shopper information is never shared with other organizations or businesses.

See what’s happening at your local co-op - Sign up for the Outpost Newsletter!

Not a user yet? Sign up Now  |  Forget your password? Click here
Outpost's Own Flourless Chocolate Cake
Rating (0 Rated)
From our Winter 2016 issue of Graze magazine. Looking for the perfect decadent dessert to serve your wheat-free sweetie? Our customers love our Flourless Chocolate Cake. It might be for the simple fact that every bite is intensely chocolaty. The fact that there’s no flour is just a bonus! Top this beauty with your favorite fresh fruit (we’re partial to raspberries) for the perfect presentation.
serves 12



9 ounces bittersweet chocolate, chopped (Callabaut brand works best)

1 cup heavy whipping cream


1 pound bittersweet chocolate, chopped

1 cup (2 sticks) butter, room temperature

6 large eggs, room temperature

¾ cup granulated sugar

½ cup heavy whipping cream

1 tablespoon powdered sugar

¼ teaspoon vanilla extract

2 ounces fresh fruit for garnish

Print Share Email

Outpost's Own Flourless Chocolate Cake
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Start by making the ganache. Place chocolate into a medium bowl. Heat cream in a small saucepan over medium heat. Bring cream just to a boil, then immediately pour over the chopped chocolate, and whisk until smooth. Let cool slightly before using.

2. Heat oven to 350 degrees. In double boiler, melt remaining chocolate and butter over low heat.

3. In medium bowl, whisk together eggs and granulated sugar until combined.

4. Fold melted chocolate mixture into egg mixture. Pour into a round 9-inch cake pan.

5. Set pan in a larger pan, then add water to the larger pan so it comes about halfway up the side of pan to make a water bath. Bake for 25 to 30 minutes or until it appears dry on the top and no longer jiggles.

6. When done, remove from oven and cool completely in pan. When cool, flip out of pan onto a cake board and then onto a wire rack.

7. If necessary, gently heat ganache until it is slightly warm and pourable. It cannot be hot. Pour over cake and cover completely. Let set just until firm, about 45 minutes.

8. Whip cream with powdered sugar and vanilla and beat until stiff peaks form.

9. Garnish each cake slice with a dollop of whipped cream and a piece of fresh fruit.

co-op stronger together
Outpost is part of an international movement. Learn all about cooperatives now.