Flourless Chocolate Cake with Vanilla Buttercream


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Do you guys know my friend Jenna from Eat, Live, Run? She’s one of my favorite people ever and today we are making her mouth watering and decadent Flourless Chocolate Cake to celebrate the release of her first book! It’s called White Jacket Required: A Culinary Coming-of-Age Story and it’s totally great!

Flourless Chocolate Cakes with Vanilla Buttercream on What's Gaby Cooking

Jenna is a fellow culinary school grad, and while we didn’t go to school together, it would have been pretty awesome if we had!  I mean, I can’t even imagine the shenanigans we might have gotten into had we been in school together! I love this girl! We got to spend a few days together in Louisiana earlier this year and she’s just awesome. (we may or may not have gone on a midnight alligator hunt in the middle of a giant thunderstorm on a remote island on the outskirts on Louisiana. Like I said, I can’t even fathom of what other adventures we would have if we lived in the same city!)

And her recipes. OMG. This Flourless Chocolate Cake is life changing. I could have eaten all of these but I was forced to share with some friends that were over. (rude of them to ask me to share such a decadent and delicious chocolate concoction!)

Her book is the story of her journey though culinary school and it’s peppered with some of her delicious recipes. I read it beachside in Mexico while we were there for our honeymoon and it was so fun to read all about Jenna’s culinary and pastry school days because it reminded me so much of the trials and tribulations I went through too.

So today I’m sharing one of Jenna’s recipes! (with her permission of course) It’s the perfect cake to celebrate her first book!

So if you’re into culinary tales, or want some awesome recipes to kick things up a bit in the kitchen, you’ve gotta pick up this book!

And then make this cake. Trust me. You’ll thank me later.

Flourless Chocolate Cake

Jenna usually makes this as one big layered cake - but I opted to make it in little ramekins so it would be easy to pass out at a dinner party! And since I wasn't going to have to frost the outside or the inner layers of the cake, I made a little less frosting so I wouldn't be tempted to attack it with a spoon! By myself. Watching some reality TV! Either way - it's delicious!


For the Cake

  • 10 ounces about 2 cups semisweet chocolate
  • 5 ounces unsalted butter
  • 6 eggs at room temperature
  • 1/2 cup granulated sugar

For the frosting

  • 1 sticks butter softened
  • 1 cups confectioner’s sugar
  • 1/2 tablespoon 2% milk
  • 1 teaspoons vanilla extract


  • Preheat the oven to 350°F. Thoroughly butter 10 ramekins with butter and dust with flour.
  • In a small saucepan over very low heat, melt chocolate and butter together.
  • While mixture is melting, whip eggs in a stand mixer at high speed.
  • After about 3 minutes, when eggs start to become thick and pale, add sugar slowly.
  • Continue whipping on high until the mixture is thick, pale, and ribbony, about 6-8 more minutes.
  • Slowly fold melted chocolate into the egg-and-sugar mixture, gently turning with a rubber spatula so that batter stays light and airy.
  • Evenly pour batter into the prepared ramekins and place them on a large cookie sheet.
  • Bake for 20 minutes, then remove from oven and let cool completely.
  • While cakes are cooling, make the frosting. In the bowl of a stand mixer, beat butter and sugar together until combined. Add milk and vanilla extract, and continue beating on high until the frosting is thick and light, about 5 minutes.
  • When the cakes are cooled completely, pipe even amounts of the frosting on top of each ramekin.


Reprinted with permission from White Jacket Required: A Culinary Coming-of-Age Story © 2012 by Jenna Weber, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

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Recipe Rating


  1. Allison [Girl’s Guide to Social Media]

    Wow. These look so fantastic! I am going to check-out her blog today. 🙂

  2. Christy Milford (@SweetSavoring)

    The combination of chocolate and vanilla is irresistible- and this sounds like a recipe that I would actually try!

  3. Jess Wakasugi {Life’s Simple Measures}

    I love flourless cakes and I never thought to add frosting! YUM! I also love how you served them invididually, such a cute idea 🙂 Pinned!

  4. Lucy Lean

    Can’t wait to try this – and like you I’ll be making them in little ramekins. x

  5. Ann P.

    OOOh I love how simple and easy this is!! I love flourless chocolate cake 🙂 And with the vanilla buttercream–that’s phenomenal!

  6. Liz @ Virtually Homemade

    OOH! And gluten free – I could eat this and it looks so beautiful and decadent!

  7. Brian @ A Thought For Food

    You really can’t go wrong with flourless chocolate cake! Boy does this look amazing with that buttercream on top (yay for adding more deliciousness on top of an already rich dessert!)

  8. Kiersten @ Oh My Veggies

    Ooh, I love flourless chocolate cake–this totally looks like a winner!

  9. Amanda @ Once Upon a Recipe

    I love your rendition of this recipe in the individual ramekins – so cute and easy to serve! However, I would totally be tempted to keep all of them for myself in my fridge and take out one (or two) every night to enjoy as a little treat. I’m not much into TV these days, but I think these would be the perfect accompaniment to a good book!

  10. Sylvie @ Gourmande in the Kitchen

    Sounds pretty heavenly, I can’t resist a nice rich chocolatey dessert.

  11. Nita

    Hi! I tried making these but they collapsed in the centre. Any idea why that could have happened?

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