Flourless bon Chocolate Cakes


Active Time: 40 minutes

Total Time: 55 minutes (plus 2 hours chill time preferred overnight)


12 servings

Print recipe


Chocolate Cake:

  • 2 1/2 cups of semi-sweet chocolate chips
  • 1 cup of unsalted butter (2 sticks) at room temperature
  • 1 ½ cups of sugar
  • 2 teaspoons instant espresso- optional
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 6 eggs plus 2 yolks at room temperature
  • 1 cup cocoa powder
  • 1 cup heavy cream, chilled


  • Powdered sugar to dust
  • Whipped cream or Chantilly cream
  • Strawberries or raspberries


  1. Preheat oven to 350°F.
  2. Place Flower Mold on a Medium Perforated Baking Sheet and set aside.
  3. Add chocolate chips and butter to a Small Round Mold and melt in the microwave for 30 seconds increments until just barely melted.
  4. Transfer the mixture to a large mixing bowl or electric mixer with the whisk attachment.
  5. Whisk in sugar, espresso powder, salt, and vanilla.
  6. Add the eggs and 2 additional yolks at once and beat on high until smooth.
  7. Add cocoa powder until just combined. The batter will be thick.
  8. Using a hand mixer or immersion blender, beat the heavy cream in a separate deep mixing bowl until very soft peaks form.

bon TIP: It is essential not to overwhip. This will add too much volume and air to the batter, and the cake will lose density. A good rule of thumb is if you have additional batter after filling wells, the cream is overwhipped and will result in a fluffy cake versus a dense cake.

  1. Gently fold the whipped cream into the batter mix. Scoop the batter evenly into each well, leaving 1/8” at the top.
  2. Scoop the batter evenly into each well, leaving 1/8” at the top.
  3. Tap the Perforated Baking Sheet from the bottom to release air, allowing each mold to fill evenly.
  4. Using an Offset Spatula, smooth the top of each well.
  5. Bake for ten minutes. The cakes will puff up, the edges will be set, and the center will still be wobbly. If needed, bake for an additional 5 minutes.
  6. Remove from oven and set aside to cool. The center should be at 200 degrees with an instant-read thermometer.
  7. Allow the cakes to cool; the cakes will also deflate.
  8. Once cooled, place the Flower Tray of cakes in the refrigerator for at least 2 hours, preferably overnight.
  9. Once ready to serve, unmold, dust with powdered sugar, and serve with berries and whipped cream.


bon TIP: Ensure all ingredients except the whipped cream are at room temperature. It is imperative not to overwhip the whipping cream. Make sure your oven is at the correct temperature using an oven thermometer. Flourless chocolate cake is sensitive, and all steps must be exact to achieve a beautiful outcome.


Enjoy cooking from our bon COOK kitchen to yours!



{{ reviewsTotal }}{{ options.labels.singularReviewCountLabel }}
{{ reviewsTotal }}{{ options.labels.pluralReviewCountLabel }}
{{ options.labels.newReviewButton }}
{{ userData.canReview.message }}

Stay in the know !

Customer service