UCLA Luskin Conference Center Quarterly Newsletter — February 2019

Simple to make. Even easier to eat!

For those with a serious affection for chocolate, fall in love with this recipe for the ultimate Valentine’s Day dessert — the Flourless Chocolate Cake! Suggested by our chefs at Plateia Restaurant who love it because it “has just three ingredients, tastes amazing” and on top of that, is gluten-free, an added bonus for the gluten-free crowd. While it’s straightforward to make, with so few ingredients, the quality of components here really does matter. Rich tasting and impressive-looking, it tastes best the next day after it’s been chilled overnight.


Yield: One 8” Cake


  • 8 Eggs
  • 1 pound Semisweet Chocolate
  • 8 ounces Butter


  1. Grease the bottom and sides of an 8” round cake pan (without seams) and line with a parchment paper circle.
  2. In a stand mixer fitted with the whisk attachment, whip the whole eggs until they double in volume (about 5 minutes).
  3. Melt the chocolate and butter over a water bath.
  4. Fold 1/3 of the eggs into the chocolate mixture until only a few streaks of eggs are visible.
  5. Fold remaining eggs in two parts until the mixture is completely mixed.
  6. Pour the batter into the prepared pan, and smooth the top evenly.
  7. Bake at 325 degrees F in a hot water bath. For the hot water bath: Place the cake pan in a larger pan on the oven rack. Fill the larger pan with boiling water until it reaches halfway up the sides of the cake pan.
  8. Bake until the cake has risen slightly and edges are beginning to set, and the center temperature reaches 140 degrees F (approximately 20–25 minutes).
  9. Cool and refrigerate overnight.
  10. Warm slightly to remove from pan (dipping the pan in hot water works well).
  11. For garnish, try powdered sugar, cocoa powder, sweetened whipped cream and/or berries.