the best part- gluten free, flour free

Think Mastro’s Steakhouse or Morton’s Steakhouse Chocolate cake. Yeah, you know the kind I am talking about. The kind you need a scoop of vanilla icecream with as it goes down hot, cold, and just decadently delicious.

You guys might recognize these images, especially if you follow me on snapchat – thehautecookie

Yep, I made this and gave an easy how to step by step- and there weren’t many.

I can’t lie that’s WHY it’s so easy- because the best type of recipes are the ones that don’t require many ingredients, better yet the ones you already have in your cupboard.

Everything you see in the image above? That’s all you need.


1/4 cup of butter

3 eggs

1/4 cup of sugar

2 4 oz ghiradelli chocolate bars

1 teaspoon of vanilla extract


Beat your eggs, then…

unwrap 2 bars of 4 oz ghiradelli bittersweet chocolate bars

All you do at this point is:

Melt them on the stovetop. MAKE sure it is on low heat- so the chocolate doesn’t burn (do it slowly!) When the chocolate is all melted throw in the beat eggs, sugar, and vanilla.

sprinkle 1 8 inch pan or 2 4 inch pans with hot cocoa then spray with non stick spray.

pour the batter in and bake at 300 for 40 mins.

get your toppings ready.

let the cake cool for ten mins before popping it out of the pan.

Sprinkle with powdered sugar, and fruits of your choice and eat immediately with a scoop of vanilla ice cream.

If you are trying to serve it later, then refrigerate, and when ready to serve, microwave for 15 seconds. Add toppings and serve with vanilla icecream

try it, and thank me later.