Café Madrid’s Flourless Chocolate Cake

Celebrate cool weather with flourless chocolate cake from Café Madrid.

photography by Kevin Hunter Marple

6  eggs, whipped
4  cups chocolate chips
1/2  pound butter
1 1/4 cup sugar
Preheat the oven to 350 degrees. Line one 14-inch cake round with buttered parchment paper. Make a double boiler with 1 cup of water, a mixing bowl, and a saucepan. Add the sugar, chocolate, and butter to the bowl and melt to combine. While the chocolate is melting, whip the eggs until they have tripled in volume. Remove the chocolate mixture from the double boiler and let it cool for five minutes. Take a rubber spatula and gently fold the whipped eggs into the chocolate base until you have a consistent color throughout. Transfer the batter to the cake round. Tap the container to remove any air pockets and place in a water bath in the center of the oven to bake for 30–35 minutes. Remove the cake from the oven and let cool for three hours so that it becomes firm enough to cut with a warm knife.


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