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Flourless Cake Chocolate from Princeville Hotel | 5 simple ingredients make for one decadent, outrageously delicious dessert!

Flourless Cake Chocolate from Princeville Hotel

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A pound of butter, a pound and a quarter of chocolate, sugar and 7 eggs make for one out of this world Flourless Chocolate Cake!!! Bill didn’t want this one to leave the house!

Flourless Cake Chocolate from Princeville Hotel on a white serving plate

Flourless Cake Chocolate from Princeville Hotel

My favorite volunteer opportunity at my son’s high school was the Christmas faculty luncheon. They’d gotten away from the oodles of homemade goodies that were provided by the moms when I chaired it years ago. But this year a few of us brought some baked goods.

I love to choose the richest desserts I can find like this Chocolate Decadence with Raspberry Sauce. This incredible Flourless Chocolate Cake from Princeville Hotel sure fit the bill.  Where or what is Princeville Hotel?? You’ve got me. Maybe I will find out by the time I finish writing this post! Garnished with raspberries and freshly whipped cream, this decadent dessert disappeared quickly.

Slice of Flourless Cake Chocolate from Princeville Hotel topped with whipped cream on a round white dessert plate with a red handled fork

Quality Makes a Difference

This flourless chocolate cake recipe has just five ingredients, so be sure to use high-quality chocolate and butter. I didn’t look at the prices as I tossed three chunks of Callebaut semi-sweet chocolate into my grocery cart. Also, make sure to beat the heck out of the sugar and eggs; I let them go on high speed in my Kitchen Aid mixer for 5 full minutes. This will ensure a smooth and silky texture in the final product.

If you haven’t made a cheesecake in a ban marie, it’s worth the trouble here as with most cheesecake recipes. Wrapping the bottom of the pan in heavy duty foil and setting it in a roaster full of water to bake allows for an even baking temperature, and therefore a nice consistency throughout.

Flourless Cake Chocolate from Princeville Hotel on a white serving plate garnished with fresh berries.

A Few Tips for Making the Best Flourless Chocolate Cake:

  • Use quality chocolate, butter, and vanilla, like Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract for the best results.
  • Crack your eggs on a flat surface and you’ll be less likely to have pieces of shell fall into your batter.
  • Make sure your chocolate is thoroughly melted for the smoothest batter.
  • A ban marie, or water bath, is a technique which helps a dessert bake at a constant temperature. With cheesecakes, it often helps prevent cracking. In this dessert, it helps produce a silky smooth texture.
  • To prevent any of the water of the ban marie from getting inside of your 10-Inch Springform Pan, wrap the pan well in 2 sheets of heavy duty aluminum foil.
  • The top of the cake will have some tiny holes which are the result of air bubbles in the batter. For the best presentation, you’ll want to flip your cake over, making the bottom then the new top.
  • Well greased Round Parchment Paper will keep the bottom of the cake from sticking to the pan. Carefully peel it off after flipping the cake onto the serving platter.
  • If there are any imperfections on the top of your cake, just cover them with berries!

More Flourless or Gluten Free Recipes You’ll Love:

P.S. The Princeville Hotel was located in Kauai, but the restaurant where this cake became famous is now out of business.

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Flourless Cake Chocolate from Princeville Hotel

An outrageously rich and delectable flourless chocolate cake!

  • Author: Liz Berg
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 16 servings

Ingredients

  • 1 pound good quality butter
  • 1 1/4 pound high-quality semi-sweet chocolate, chopped (I used Callebaut)
  • 3/4 cup sugar
  • 7 eggs, at room temperature
  • 2 teaspoons vanilla

Instructions

  1. Preheat oven to 325º. Prepare a 10-inch springform pan (or high sided cake pan) by placing a round piece of parchment in the bottom, then greasing the pan. If using a springform, wrap the bottom and up the sides with aluminum foil to prevent water from the ban marie from seeping into the cake while baking.
  2. Melt chocolate and butter in the microwave, stopping and stirring at 30-second intervals till smooth. Set aside and allow to cool.
  3. Whip sugar and eggs on high speed for 5 minutes till the batter reaches the ribbon stage (when you lift up a spoonful of batter, it streams down in a nice thick “ribbon”). Slowly add chocolate with the mixer going (you don’t want to “cook” the eggs by adding warm chocolate too quickly). Then add vanilla. Pour into prepared pan.
  4. Place pan into a roaster and add hot water into roaster to reach about halfway up the cake pan (making sure not to add past the aluminum foil if using). Bake 40 minutes.
  5. Cool to room temperature, then chill cake. A few hours before serving, remove the cake from the springform pan, flip it onto a serving plate, and carefully remove the parchment paper. Bring to room temperature to serve.
  6. Cake may be made a few days ahead and refrigerated. It also freezes well…just defrost slowly in the refrigerator before serving. Serve with whipped cream and fresh berries.
Flourless Cake Chocolate from Princeville Hotel - 5 simple ingredients make for one decadent, outrageously delicious dessert! #flourlesschocolatecake #chocolate #glutenfree #chocolatecake
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36 comments on “Flourless Cake Chocolate from Princeville Hotel”

  1. Love the raspberries to top it off!

  2. Thanks, Scott…I was happy to find some decent berries at my 3rd market 🙂

  3. Hi Lizzy-I know you are so busy, baking just about every day…just can’t keep up with you…LOL.
    Already printed your Palm Beach brownies to make for my son, and family, returning from New York…surprise for them!
    Love, the your amazing flourless chocolate cake!

    Don’t forget, that I tagged you…so check it out, Lizzy!
    from another Lizzie,
    Hugs!

  4. Will do, Lizzie 🙂

  5. very nicely done!

  6. Thanks so much, Pegasuslegend!!

  7. Liz, is this the recipe that you posted for me last year? Do you recall? If so, it was a HUGE hit!!

  8. Cyn, this was a new recipe for me…was the recipe I gave you La Bete Noire? With a ganache topping?

    This one is excellent, too…one of the faculty members wanted to take the parchment lining with her to lick 🙂

  9. What a decadent chocolate cake! The simple berry garnish is brilliant.

  10. very very tepting!
    And I like its mimimalistic fruit decoration:)

  11. Outstanding! I too, made a decadent chocolate cake yesterday (the Swedish Kladdkaka) and was going to top it with a ganache, but it’s probably rich enough; love that you added a simple whipped cream and berries, so beautiful. One of these days, we really must meet, our virtual paths cross far too often!❤️

  12. I use Callebaut too, when I can find it. Good chocolate makes all the difference. Gorgeous cake Liz! And there’s something about not having to separate the eggs… I hate it!

  13. Gorgeous decadent and irresistible!

  14. Wow, looks AMAZING. The Princeville Hotel certainly left a legacy despite going out of business!

  15. Oh wow, I love it! xoxo

  16. I’m with Bill – I wouldn’t have wanted to see the cake leave the house, either!

    Flourless chocolate cake is one of my favorites at Christmas because you can make a couple days in advance.

  17. I’m losing my mind over this gorgeous cake! Decadent desserts are the best kind 🙂

  18. Anything with a pound of butter is off to a great start, then add sugar, chocolate and lots of eggs…it’s pure decadence and lusciousness! What a fantastic recipe, Liz!

  19. My mouth is watering over this decadent cake! So many great tips, Liz! I can see why quality ingredients are a must here, and so worth it!

  20. Yes indeed, this is a must make for me! Good quality ingredients often make all the difference in baked goods. This is lovely Liz!

  21. This is just a gorgeous chocolate cake, Liz! Looks absolutely delicious! 🙂

  22. I love Nielsen-Massey vanilla! This looks absolutely decadent. I love that you look for the richest desserts to bring along – I would do the same thing! They’re the most fun to make 🙂

  23. Chocolate is my middle name! Count me in!

  24. absolutely beautiful Lizzy ♡♡♡♡

  25. I love flourless chocolate cakes. This one sound like it is over the top delicious.

  26. Do not get between me and flourless chocolate cake. I’m surprised that this recipe alone didn’t keep them in business!

  27. Liz, what a great cake!
    I wish I could have a slice 🙂
    Love

  28. Another masterpiece I see, will definitely be making this for all of the chocoholics in my family next time we get together, looks amazing!

  29. Do believe this qualifies as a gluten-free cake =) Yay! Great tip on on baking the cake like a cheesecake. Mille fois merci Liz!

  30. Amazing work Liz!!! We’re both raving about this one! And you’re right: high quality chocolate makes all the difference!
    xoxoxo

  31. Wow this is a dessert my other half would go nuts for, such a beautiful dessert Liz.

  32. I’m with Bill, this wouldn’t leave my house. This is a chocoholics dream and if the impossible happens and Bill no longers wants chocolate, I will gladly take his portions!

  33. I always smile when I see your blog name come up in my mail, such a great name for your site. And wowza lady, this flourless chocy cake is gorgeous. It’s ages since I’ve had a slice of choc flourless cake too, your making this Shenannagator hungry.

  34. I can see why Bill didn’t want to share any of this decadent cake! 🙂 With all that chocolate, this is the perfect dessert for chocolate lovers!

  35. OHHHH YES!!! This is literally the recipe for decadence, totally having heart eye emojis for this one! <3

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