Short Fuses And Flourless Chocolate Cake


Apparently I have a very short fuse this week. I don’t know why, and quite frankly, I don’t really care why.  Is that too harsh?

If you ask my husband every time my emotions are teetering on the edge of madness he’ll say it’s caused by a hormonal imbalance.  Keep in mind that he ducks and covers as he says it.


If you ask my children, they will pretend that they don’t know what you’re talking about as they cautiously move out of the immediate hot zone.

If you ask my co-workers, they will act like it’s business as usual, and that’s not saying much is it?


It’s physically and emotionally impossible to be perky and happy all the bloody time.  It’s not normal.

And if you don’t like it, then I highly recommend that you don’t light my fuse.  And if you do light it, be prepared to run.


Flourless Chocolate Cake (*Gluten Free)

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 12 slices

A kitchen scale is the best method to use to measure the 10 oz wt. of chocolate. Using the best quality dark chocolate you can find (I used Ghirardelli) will only make this cake more delicious. Flourless chocolate cake has a texture very similar to cheesecake and is very rich and decadent, so a little slice will go a long way. You can change up this recipe by adding chopped nuts, orange zest, or top it with fresh berries.


  • 10 oz wt. good quality dark chocolate, at least 65% cacao
  • 3/4 cup butter, cubed
  • 2 tablespoons hot, strong coffee or espresso
  • 6 large eggs
  • 1/4 cup granulated sugar
  • 2 tablespoons icing (powdered) sugar, optional


Preheat the oven to 325 F.

Coarsely chop the chocolate into small pieces that are relatively the same size. Add the chopped chocolate to a microwave safe bowl. Add the cubed butter and hot coffee to the bowl. Microwave on high for 30 seconds. Stir. Continue to microwave in 30 second intervals until melted, stirring between each. Set aside.

Use a stand mixer fitted with the whisk attachment, or a hand held mixer, to whip the eggs and sugar together until they are lighter in color, foamy, and about doubled in size.

Fold about 1/3 of the egg mixture into the chocolate mixture until incorporated. Add the remaining egg mixture and gently fold until completely incorporated and smooth, but be careful not to over mix and deflate all of the air bubbles.

Pour the batter into a lightly greased 8" spring form pan. Bake for 25 to 30 minutes, or until the center of the cake is very slightly jiggly. Remove from the oven and cool to room temperature on a wire rack. The cake will continue to bake slightly once removed from the oven. Once cooled to room temperature, wrap the pan in plastic wrap and refrigerate for several hours or overnight.

Bring the cake to room temperature and sprinkle with icing (powdered) sugar before serving.


Adapted from: Pretty Simple Sweet

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  1. Debbie says:

    Laura you always have a smile on your face. I love working with you grumpy or not. You always except my moodiness with humour.

  2. Laura says:

    I found your cake via Pinterest and as I read your post, I literally laughed out loud because I thought you were speaking about me! Ironically we share the same name as well as the attitude. Can’t wait to try the cake.

    • My Friend's Bakery says:

      It will not be as thick, so you may want to bake it for a shorter amount of time. You’ll have to keep an eye on it because it will cook faster.

  3. Caroline says:

    Ive been in a shit mood all week and Im not sorry either. I have my reasons but Ill think them through a bit until Im not in a bad mood. I will then deliver my tirade in a cool and sarcastic yet terrifying manner. Lol. X
    Ive been making that same cake in restaurants for years because its brilliant.

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