This is one of the lightest and moist chocolate cakes I have tasted and I don't really like chocolate cake.  Because it has few ingredients, this cake is fast and easy to make.  Once you've made this recipe,  you may want to try varying the cake by adding your favorite spices, nuts, and  flavorings.   For all you lovers of chili spice in chocolate cakes, this one would be a perfect to add to it.

Flour-less chocolate cake

9 oz semi sweet chocolate chips

6 eggs

1 cup sugar

2 sticks butter

1 tsp vanilla

2 tbsp amaretto

1 tbsp cinnamon

Preheat oven 375.

Prepare a spring form pan by lining it with a piece of parchment paper cut to fit the bottom of the pan.  Spray the parchment with nonstick spray and set aside.  Melt the chocolate and butter over a double boiler.  When the chocolate has melted, take the pan off the heat and whisk in sugar. When the sugar has been blended in, whisk in 1 egg at a time until all are incorporated.  Add the vanilla, amaretto, and cinnamon and whisk until blended.  Pour the batter into the spring form pan and bake for 25 to 30 min.  Test the cake by sticking a toothpick into the center, and it should come out clean.   Allow the cake to rest for 15 minutes. The sides of the cake separate from the spring form pan making it easier to remove the form. Slice and serve warm with patron chocolate caramel sauce.  A scoop of vanilla ice cream adds just the right finish.


1/2 cup of brown sugar

1/3 cup of butter

1/4 cup of patron chocolate tequila liqueur

2 tbsp of heavy cream

In a small sauce pan,  melt the butter and sugar together until they are both dissolved.  Take the pan off the heat and pour in patron.  Be careful if your working on a gas stove because the alcohol will ignite.  Gently cook off the alcohol and finish with the heavy cream. 

This is an easy gluten free recipe for chocolate cake.