Chocolate lovers will adore this dense and rich flourless chocolate cake that is naturally gluten free and made with eggs, chocolate and butter. 

I have some exciting news.

1. I made flourless chocolate cake.
2. I am officially a Film Student
3. I have joined the Blog Ambition team over at The Kit Magazine as a Wellness Blogger.

OK, I know that was a lot of throw out at one time, but I’m just so excited! Let’s start with the flourless chocolate cake because well, that’s why you’re all here. I’ve always been a fan of flourless chocolate cake, the flavor is so rich and the cake so moist – it really is my absolute, hands down, without a doubt favourite chocolate cake. It’s so easy to whip together as well and makes the perfect dessert for entertaining, especially if your guests are gluten free.

Now, let’s talk about being a film student. If you’ve been reading my blog, you know how much I love film. I’ve discussed it on one, two, three, four, five occasions. This has been a dream of mine for years now, telling a story through such a powerful medium excites me. I love to work by myself, as seen on Living Lou, but I also love the team work aspect that comes along with film, it’s hard to make a film with one person. On the note of film, what does everyone think about Eddie Murphy hosting The Oscars? I’m not sure how I feel about that yet.

And now, for the biggest news of all, which I’ve been teasing about on Twitter the past few days, I’m so excited to finally announce that I’m joining the Blog Ambition team over at The Kit! Have you heard of The Kit before? It’s a free online magazine, which I have been reading it for months now and I love it. Here’s their latest Fall 2011 issue, it’s full of fashion, beauty, health and fitness tips. You should really give it a read and while you’re at it check out Living Lou over at The Kit and give me some love.

So now, after all of that exciting news, I’ll leave you with the recipe for Flourless Chocolate Cake

Yields 4-6 servings

Flourless Chocolate Cake
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  • 6 tbsp unsalted butter, plus more for greasing the pan
  • 8 ounces of semisweet chocolate, chopped
  • 6 large eggs, separated
  • 1/2 cup granulated sugar
  • confectioners' sugar, for dusting optional


  1. Preheat oven to 275 degrees. Line the bottom of a springform pan with parchment paper and butter the sides and parchment paper. It is important to grease the pan (sides and bottom) very well so that the cake doesn't stick.
  2. In a double boiler, melt butter and chocolate together, once melted, remove from heat and cool.
  3. Meanwhile, with an electric mixer beat egg whites until soft peaks form. Once soft peaks have formed, gradually add in the sugar and beat until you see glossy, stiff peaks.
  4. Once chocolate is cooled, (it is very important that it is cooled as to not cook the eggs.) whisk in the egg yolks. Transfer chocolate mixture to a large bowl and whisk in 1/4 of the egg whites into the chocolate before folding in the remaining egg whites. Be sure to fold them in well as to not have pockets of egg whites because this will cause the cake to react funnily while baking.
  5. Pour batter into the greased pan, smooth the top with a spatula and bake for 45-50 minutes. Cool completely before removing sides of the pan, and serve.

Hope you are all as excited as I am about my new ventures, stay tuned at Living Lou to keep all with all the goings-on, as well as flourless chocolate cake and other yummy recipes.

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