Flourless Dark Chocolate Cake

adapted from Park Avenue Potluck Celebrations


½ lb. unsalted butter, room temperature
1 c. dried currants
½ c. Grand Marnier
½ lb. Bittersweet Chocolate (at least 70% cocoa), finely chopped
6 large eggs
1 ½ c. superfine sugar
1 t. potato starch, sifted
1 t. good quality vanilla extract


1. Preheat oven to 325ºF. Butter a 10-inch round cake pan, set aside.
2. In a small bowl place the currants, add the Grand Marnier and set aside.
3. In a heatproof bowl place the butter and chocolate. Microwave it in 20-second bursts for up to a minute, stirring after each to melt butter and chocolate together. Melting the chocolate can also be done over a double boiler.
4. In a mixer fitted with a paddle attachment beat the eggs and sugar until pale and creamy, about 4-5 minutes. Fold in sifted potato starch. Then, with a wooden spoon, stir in the chocolate mixture, vanilla, the currants and remaining Grand Marnier from the bowl.
5. Pour batter into cake pan and bake for 40 minutes. The cake will be firm but a test will not be perfectly clean.
6. Allow the cake to cool to room temperature, the refrigerate for at least 3 hours or overnight before serving.

Naptime Notes

Naptime Recipe Serving ideas

The original recipe calls for whiskey or brandy with currants or raisins. If you’d prefer either of those feel free to use them, I liked the orange flavor of Grand Marnier myself. I like to serve this with vanilla ice-cream or fresh whipped cream on the side.

Naptime Stopwatch

Preparing this batter takes about 20 minutes and is very easy. Then bake it, cool it, and dessert is ready.

Naptime Reviews

My daughter did not love the currants in the cake, but loved the rest of it. My husband adored the cake overall, it was a delicious holiday treat.

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