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Flourless Chocolate Cake with Marshmallow Frosting - a dense dreamy chocolate cake topped with a mound of sweet, fluffy marshmallow frosting!

Flourless Chocolate Cake with Marshmallow Frosting

5 from 11 reviews

A  rich, dense flourless chocolate cake topped with a made from scratch marshmallow frosting!


For the cake:

For the meringue and chocolate drizzle:


  1. Preheat the oven to 325 degrees F.
  2. Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.
  3. Place the 2 chocolates in the top of a double boiler and stir until melted over low heat.
  4. Put eggs, brown sugar and salt in mixing bowl.
  5. Place mixing bowl over the water from the double boiler and whisk to warm eggs, about two minutes.
  6. Transfer the bowl to the stand mixer and beat on medium speed for 5 minutes.
  7. On low, add the coffee and vanilla, then the melted chocolate.
  8. Once mixed add the butter slowly to incorporate.
  9. Pour into pan and bake 30-35 mins until toothpick comes out with few crumbs.
  10. Cool, run knife around edge and remove ring.
Marshmallow Topping
  1. Microwave the chocolate, butter and corn syrup until melted.
  2. Whisk the sugar, egg whites, cream of tartar, salt and ⅓ cup water in the top of a double boiler over simmering water.
  3. With a handheld mixer, beat on low then slowly increase to high to reach soft peaks, about 5 minutes.
  4. Remove from heat and continue beating until meringue has stiff peaks.
  5. Spread on cooled cake make peaks with a fork or offset spatula. Drizzle with the melted chocolate.