Every chocolate cake recipe I come across always uses bittersweet or baking chocolate (which has no sugar added). Although those recipes turn out great, they usually require me to go to a store to pick up the fancy chocolate. It stinks. So I decided to come up with a chocolate cake recipe that wasn’t just delicious, but also used chocolate I had on hand. Without using any flour, you get a moist cake with big chocolate flavor. It’s not too sweet and is a lot lighter than any of the flourless cakes I’ve had in the past. This is a perfect recipe to use up extra holiday candy…or even a candy bar you have laying around. Since my mom is a teacher, we often have chocolate kisses in the pantry…so that’s what I typically use. One year I even melted down my leftover chocolate Easter bunny haha. Try it out !


5 oz chocolate

4 eggs

1 stick of butter

¼ cup sugar

¼ cup cocoa powder

1 teaspoon vanilla

Blueberry sauce


Preheat the oven to 375 degrees Fahrenheit.

Separate the egg whites from the egg yolks. Whip the egg whites until it’s a meriegne consistency (with stiff peaks). Mix the cocoa powder into these egg whites.

Melt the chocolate over a double boiler on low heat. Add the butter and stir until it’s fully melted. Remove from heat. Mix in the sugar, vanilla, and then egg yolks (mixing quickly). Fold this chocolate/egg mixture into the egg whites (don’t over beat it…the point is the keep the air from the egg whites intact).

Pour this batter into a 8 inch cake pan. Insert into the oven and bake from 25-30 minutes.

Remove from the oven. Cool for 15-20 minutes and then remove the cake from the pan by placing a plate over the top of it and flipping everything upside down.

Slice and serve with a blueberry sauce and whipped cream.