Flourless Chocolate Cake with Dark Chocolate Glaze

The 17th was my Mom’s 59th birthday. Happy birthday Mom!!

ingredients for flourless chocolate cake

She stays away from gluten, so I went on the hunt for something that she could feel good about having a big ole piece of. After searching through some recipes that called for 3-4 different types of flour that I didn’t want to go out and buy, I searched for “flourless cake” and came up with this one. It was perfect for her birthday/Easter egg hunt/dinner at my sister Angela’s house.

melted chocolate chips, butter and sugar

This was the cake after baking and before it was inverted on to a cake plate.

flourless chocolate cake

I added sliced strawberries to the finished product.

Flourless Chocolate Cake


The cake is an amazing combo of cake/brownie texture. Very fudge-y but not heavy. Super smooth and moist. Ultimate chocolate flavor! Super awesome with a scoop of vanilla ice cream on the side. One of those go-to recipes that will WOW your guests (from 17 months to 59 years).


Flourless Chocolate Cake with Dark Chocolate Glaze

  • 12 ounces bittersweet chocolate chips (2 1/2 cups)
  • 1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
  • 1 cup sugar
  • 6 eggs
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon milk
  • 1 tablespoon honey
  • 1/4 teaspoon gluten-free pure vanilla extract
  • Garnishes: sliced strawberries or raspberries


  • Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.
  • Place 8 ounces of the chocolate (2 cups of chips) and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat (I used a large heatproof bowl over simmering water instead of placing the chips and butter directly in a pan). Stirring often, melt chocolate with butter until completely blended. Remove from heat. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well until it’s almost dissolved. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
  • Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely. (I made the cake the night before, then made the glaze a little while before serving).
  • When cake has cooled, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

Slightly adapted from Whole Foods

Banana Chocolate Chip Cookie Bars

I made these for Thanksgiving yesterday. I really did want to follow the recipe exactly but I didn’t have any oats…the only ones I did have were in the form of granola. That sounded good to me! Also since I doubled the recipe I didn’t have enough granola to total the 4 cups that I needed so I added craisins and pepitas.

I really like this recipe…especially the banana flavor it adds. This is one to save and make again!

Banana Chocolate Chip Cookie Bars

From Two Peas and Their Pod

  • 1 stick unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3 small bananas (or 2 medium/large), mashed
  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt

Here is where the original recipe called for (if you double it of course):

  • 4 cups old fashioned oats
  • 2 cups semisweet chocolate chips

I added:

  • 2 1/2 cups homemade granola (slivered almonds, oats, spices etc.)
  • 1 regular sized bag semisweet chocolate chips
  • 1/2 cup craisins
  • 3/4 pepitas


  • In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  • In a large mixing bowl, combine butter and sugars, mix until smooth. Add in vanilla extract and egg. Next, add the banana. Beat well.
  • Slowly add in flour mixture until just combined. Stir in oats and chocolate chips.
  • Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats. (I put all of the dough, except for enough to make 1 tray of cookies, into a greased 13×9 baking dish)
  • Bake at 350 degrees F for 15-18 minutes for cookies and 30 minutes for bars or until golden. Remove cookies from pans; cool completely on wire racks.

Cardamom Chocolate Chip Cookies

I have mentioned before that I need a good excuse before I decide to make something sweet. Today, I came up with 3 good excuses. 1) It was my son Devin’s first day of 10th grade, 2) I shopped at Penzey’s for the first time and bought some cardamom that I wanted to try out and 3) I’m babysitting my 13-month-old nephew Ryder tomorrow and he would love a cookie!

Here’s some of my loot from Penzey’s:

Cookie ingredients:

The cookies turned out chewy, yet thin and crispy and with an interesting background of spice. This recipe is a keeper!!

Cardamom Chocolate Chip Cookies

From Backpack to Buggy

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons (heaping) cardamom powder
  • 1 cup (2 sticks) unsalted butter, at room temp
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips (I used semi sweet)


  • Preheat oven to 375 degrees. Combine first 4 (dry) ingredients in a small bowl. In a large bowl beat butter and sugars until creamy. Add eggs one at a time, then add vanilla. Gradually add the flour mixture. Stir in chocolate chips until just combined.
  • Drop into parchment lined cookie sheet by rounded teaspoonfuls. Bake 9-11 minutes until slightly browned. Cool for 2 minutes before transferring to wire rack to cool.

Chocolate Chip & Pumpkin Seed Cookies

I made these cookies a couple of weeks ago and since I had taken a couple of pictures I decided that I wanted to share them! A friend of mine was turning 21 and loves cookies (who doesn’t!) so I decided it was a good excuse to make cookies and be able to give some away to her. I also had family coming to visit that weekend… baking cookies is always more fun when there is someone to share them with, right? I had some pumpkin seeds that I had purchased and while scoping out my cabinets for cookie inspiration I decided that they must be incorporated somehow. I did a Google search and found a recipe for Pumpkin Seed & Chocolate Chip Oatmeal Cookies from Kaitlin With Honey and decided those were the ones to try. I also had all of the ingredients I needed, except the oatmeal. Not to be deterred I kept looking through the cabinets and decided to substitute Kashi Go-Lean cereal for the oatmeal in the recipe. I also doubled the recipe so that I would have plenty of cookies to give away to my friend and share with family.

Chocolate Chip & Pumpkin Seed Cookies (Adapted from kaitlinwithhoney.com)

  • 1 1/2 cups whole wheat flour
  • 1 cup oats or Kashi Go-Lean cereal
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter (at room temperature)
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1/4 cup apple sauce
  • 1 tsp vanilla
  • 1 egg
  • 2/3 cup roasted, salted pumpkin seeds
  • 2/3 cup semi-sweet chocolate chips (1 just used 1 whole bag for the doubled recipe)

Pre-heat oven to 350 degrees. Grease a baking sheet with baking spray. In a large bowl, sift together flour, oats, baking soda and salt. Set aside. In a separate bowl, use an electric mixer to combine the butter, sugar, brown sugar, apple sauce, vanilla and egg. Add the wet mixture to the dry mixture and use a wooden spoon to combine. Add the chocolate chips and pumpkin seeds and mix again until evenly distributed. Using hands, roll the dough into balls and space evenly across your baking sheet. Bake for 10-12 minutes.

The cookies were perfection! Chewy, moist, goodness. I wish I had some today!