Last Seduction: Chocolate Seduction Cake Recipe from Essential Baking Company

Flourless Chocolate Cake
Several years ago when I was first considering making a move from New York City to Seattle, a friend offered some wise advice to help me make the decision: "before you make any rash decisions, make sure you find a good bakery there." Sage advice indeed.

I didn't exactly follow the advice though. I didn't find one bakery: I found three.

The first three bakeries I visited in Seattle--in order--were Cinnamon Works, Macrina Bakery and Essential Baking. This was basically a triple play of delicious: two weeks later, I lived in Seattle. And all three bakeries have a sweet spot in my heart.

So when one of those first bakeries I ever visited--Essential Baking--offered to share one of their recipes, I knew it was going to be good.

Called "Chocolate Seduction Cake", this flourless cake is pure decadence--redolent with rich chocolate flavor--while still maintaining a delicate crumb which isn't quite brownie or fudge, but definitely cake. It's great all by itself, but it's even better with whipped cream, ice cream, or (best of all) prettily decorated with pink buttercream frosting and decorative sliced almonds (an idea I picked up when I judged a pie contest!).
Flourless Chocolate Cake
Chocolate Seduction Cake

-adapted from Essential Baking Co. in Seattle -

Serves 8-10 generously

  • 10 ounces Belcolade chocolate (that's the brand Parisian Star uses; a high
  • quality dark chocolate could be subbed)
  • 5 ounces unsalted butter, room temperature
  • 1 ounce cognac
  • 6 egg yolks
  • 6 egg whites
  • 3/4 cup sugar, divided
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees F
  2. Line 9x9" cake pan with parchment paper and grease
  3. Gently melt the chocolate and butter in a double boiler; set aside.
  4. Whip egg yolks with 1/2 cup sugar until light and fluffy.
  5. Add cognac to chocolate and butter mixture and fold very gently into whipped egg yolks and sugar.
  6. Whip egg whites with 1/4 cup sugar and salt until soft peaks form, then fold into the chocolate and egg yolk mixture.
  7. Fill the cake pan 3/4 full.
  8. Bake for about 35 minutes or until knife inserted in center of cake comes out clean.
  9. If desired, let cool completely and then frost with pink (really, pink is best) vanilla buttercream (I used the one in the latter half of this recipe).