Recipe by: Lene Whitfield
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Our Recipe Books•
February 1, 2026
This flourless chocolate cake is rich, simple, and quietly elegant — the kind of dessert that doesn’t need much embellishment to feel special. A touch of almond extract deepens the chocolate, while a splash of bourbon (optional) adds warmth and complexity. Finished with a dusting of powdered sugar and chopped pistachios, it’s a naturally gluten-free cake that feels right at home on a holiday table, for a dinner party, or on a slow evening when chocolate is the answer.
Preheat the oven to 275 °F°F and position a rack in the center. Generously butter the bottom and sides of a 9-inch springform pan and set aside.
Place the butter (6 Tbsp) and chopped chocolate (8 oz) in a large heatproof bowl. Microwave in 30-second increments, stirring between each, until fully melted and smooth. Let cool slightly.
If you don’t have a microwave, melt the butter and chocolate together using a double boiler. Place them in a heatproof bowl set over a saucepan of gently simmering water, stirring occasionally, until fully melted and smooth. Remove from heat and let cool slightly before continuing.
Whisk the egg yolks (6 large)into the chocolate mixture one at a time. Stir in the almond extract (½ tsp)and bourbon (1–2 Tbsp), if using.
In a separate bowl, beat the egg whites (6 large) until soft peaks form. Gradually add the sugar (½ cup) and continue beating until glossy, stiff peaks form.
Whisk about one-quarter of the egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg whites, being careful not to deflate the batter.
Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, until the cake is set in the center and begins to pull away slightly from the sides.
Allow the cake to cool fully on a wire rack before removing the sides of the pan.
Dust with powdered sugar and sprinkle the top with the chopped pistachios (¼ cup). Serve at room temperature.
This cake will rise slightly in the oven and settle as it cools — that’s exactly what you want.
For a deeper bourbon note, use the full 2 tablespoons; for a subtler warmth, stick to 1 tablespoon.
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