These succulent party BBQ meatballs will have your guests begging for more thanks to the sweet and sour sauce. When you bake the meatballs on Reynolds Wrap® Non-Stick Aluminum Foil, cleaning is also simple.
| Servings: | 16 |
| Yield: | 1 to 10 – inch round cake |
Ingredients
- 12 ounces semisweet chocolate chips
- 4 (1 ounce) squares unsweetened chocolate
- 1 ½ cups butter, melted
- 1 ¾ cups white sugar
- ½ cup water
- 7 eggs
- 2 cups whipped cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
- Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
- In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
- Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
- Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
- Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.
Nutrition Facts
| Calories | 425 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 19 g |
| Sodium | 167 mg |
| Sugars | 34 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
So delicious! It is very hard to get out of the pan though!
Well, i messed up my first attempt, the egg whipping i was way off on. You should mention you should see meringue consistency and will take several minutes you should start whipping eggs before you start rest of recipe.
Delicious, Best flourless cake I have ever had!! Thank you for the recipe!! I did cook the cake for an hour to firm it up for us.
This is my go to for this cake. I have looked at lots of them. Making it again today for a friend at work who says, “I am not a fruit person, I want chocolate!” Thank you for sharing this Robyn
This is for the REAL chocolate lovers. Rich & Delicious!
Out of this world.. I have literally made this cake so much I have the recipe memorized! Love it so much
This was great-definitely tasted like restaurant quality. I followed the direction but I did use other reviewers suggestions and went with a bag and a half of Ghiradelli semi sweet chocolate chips. I would bake for 50 minutes as opposed to 40 as mine was not quite as firm as I would have liked in the center but the taste was AMAZING. I will definitely be making this again. Also very quick and easy overall for a flourless chocolate cake.
Delicious! I used 12 oz Belgium chocolate 55% from a chocolatier instead of the semi-sweet chocolate chips. I had no problem with the eggs. I used a Kitchen Aid stand mixer and just let it whip on high for 5 minutes. I found the cooking time was questionable. Hard to tell when cooked. I left mine in for an hour and it maybe could have used an extra 5-10 minutes. Definitely a hit with everyone.
I whipped the eggs separately as suggested and there was enough batter for an extra smaller pan.I also added dark cocoa powder and crushed almonds! I also forgot to bake it in a water bath but it turned out fine!! Very yummy!!! Served with fresh raspberries and whipped cream!
Easiest flourless chocolate cake to make. And delicious. But I had a hard time getting it out of the pan. I greased it but skipped the parchment paper. I let it cool for about 30 minutes on a wire rack on the counter, still in the pan. Then tried to get it out of pan but lost the bottom half of the cake. Should I have put the cake in the fridge, let it cool completely (even get cold) before trying to remove from pan? Definitely yummy though.
Much too much. I love chocolate, but this was almost like eating slices of gooey fudge. I had to cook it much longer than called for and evern then I questioned whether it was truly cooked. Would be good to cut into small squares and place in mini sized cupcake cups for bite sized tasting.
This Cake was FABULOUS! Rich and Delicious. I followed recipe to the letter. IT IS EXTREMELY IMPORTANT TO “FOLD IN” the EGGS and DO NOT STIR! I used a Raspberry Coulis recipe as a drizzle to counter the chocolatey goodness. It will be a huge hit. It is a cross between a cheescake/mousse/pudding!
I am trying to make this cake for my restaurant and two days in a row, it isn’t cooking. The first day it was completely raw and I cooked it for an hour and half, the second day I cooked in a convection oven, toothpicks came out pretty dry and then we tried to serve the cake and its mush…
This is wonderful!!! Made it for a dinner party with a friend who is celiac. A chocoholic’s dream. Served it with a raspberry coulis and the whipped cream. Yum.
This cake received rave reviews from my family. It is perfect!
Wonderful for chocoholics
I thought this recipe was AMAZING! and so did my mother, which is whom I made the cake for 🙂 I didn’t line my pan /w parchment but I did spray it like crazy /w PAM. It came out fine after leaving it in hot water for a few minutes like the recipe states. I had no issues getting my eggs to whip up thick. I think that it could be b/c I have an awesome mixer and I just set it on the highest speed and left it. I could NOT believe how amazing this cake tasted. My mom is a brownie lover and it was like a soft brownie. My mom is also a HUGE chocolate fan but she hates when things are too sweet. This cake was the perfect balance. My mother is my biggest critic and she told me “You can make this every time we need a dessert” lol so if you are a chocolate lover, you will love this!!!!
I’ve been making this cake for the past two years. I have a dozen recipes for flourless chocolate cakes and this is by far the easiest and the best tasting. I have found that lightly buttering the 10″ cake pan and dusting it with granulated sugar is easier than using parchment. Also, if using extra large eggs, use only 6 instead of 7. I don’t separate the eggs, but beating them for 5 to 7 minutes seems to produce a consistent end result. Don’t skip the water bath – it makes a difference. My oven runs cold, so I bake this recipe for 55 minutes. Refrigerating the cake overnight and serving it cold is the best option. Don’t forget a dollop of whipped cream. My family and friends love this chocolate wonder. It is considered my specialty even though I have shared the recipe. It is in demand for every celebratory occasion.
This is a great recipe! I made it for mother’s day for my mom and she loved it! For those who are having problems with the eggs, just get them as thick as you can. You don’t have to separate them to do this but make sure you add the sugar slowly. It’s not supposed to rise much and it should be thick and dense when its finished baking.
Thanks to LYNNERIE and her suggestions – it turned out exactly like she said it would. It truly is the most chocolatey chocolate cake ever. The only thing I would say is it isn’t really a “cake” so much as it’s a velvety fudgey 10? slab of yummy! Really rich though – so you don’t need a very big piece. Goes great with raspberries!
This cake was unbelievingly rich. I love rich dark chocolate, but even this was almost too rich for me. It tastes a lot like dark chocolate truffles. I made it for Valentine’s Day and froze several slices because we just couldn’t eat it all. It’s really good with raspberry sauce. It definitely cures any chocolate cravings!