Recipe by Gabe Garcia

Flourless Chocolate Cake

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Parve Parve
Medium Medium
6 Servings


- Egg

Gabe Garcia is the head chef of Tierra Sur at Herzog Wine Cellars in Oxnard, California. This Flourless Chocolate Cake was demoed at KFWV – the Kosher Food and Wine Experience’s virtual event in February 2021.


Chocolate Cake

  • 1 cup water

  • 2 and 2/3 cups sugar

  • 1 pound margarine

  • 1 pound semi-sweet chocolate

  • 10 eggs


  • bowl/ bane

  • medium pot

  • spatula

  • hand blender

  • half sphere silicone baking molds 

  • a 200 (two-inch) pan and a 400 (four-inch) pan


Prepare the Flourless Chocolate Cake


Preheat oven to 350 degrees Fahrenheit and have molds ready.


Place chocolate in a bane or bowl and set aside.


In a medium pot over medium heat, add water, sugar, and margarine. Stir to combine, and once the margarine has melted and sugar dissolved, pour the hot liquid over chocolate. Let sit for five minutes.


Stir liquid and chocolate together. Once well mixed, add all the eggs. With a hand blender, blend all the ingredients together until well combined.


Pour chocolate mixture in clean, dry molds, filling them almost all the way full. Once molds have been filled, tap all the air bubbles out by grabbing the mold by the edges and tapping it softly and repeatedly against a flat surface.


Place one mold in 200 pan and the other in a 400 pan, if making more than six. (If making only six, you only need a 200 pan or 400 pan.) Add enough water to the pan cover the bottom. Be careful not to get any water in the mold with the chocolate.


Cover with foil, carefully place in the oven, and bake at 350 degrees Fahrenheit for 35 to 40 minutes.


Check on them once time is done, and if the top of the chocolate has water, uncover the pans and bake for another three to five minutes so the water will evaporate and the chocolate will have a clean finish.


Transfer the molds out of the water and place on a flat surface to cool down.


After they cool, transfer them to the freezer. Once frozen they will be sturdy enough to remove from the molds without any trouble.


  You can make this cake in different shaped molds, but the baking time will be different. If using smaller molds, bake for less time; if using a larger mold, bake for more time.   You can use a regular blender if you don’t have a hand blender, or if you don’t have either at hand you can use a whisk. If you use a whisk, you will have a lot more air bubbles to tap out of mixture.   You can also use one nine-inch cake pan instead of the silicone molds. Once the cake has been left in the freezer to harden, get some parchment paper and lay it on a flat surface. Pull out cake and run some heat below the surface, on the stove top or with a blowtorch; get it warmed up, less than 30 seconds, just enough heat to be able to slam the cake down on the surface and have it pop right out. If it doesn’t release when slam down, apply a bit more heat – but not too much that the cake starts to melt. Cut to desired size.


Photography by Ed Blair

Flourless Chocolate Cake

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