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Flour-less Chocolate Cake

Enjoy a taste of Scottsdale in your own home!

6 extra large eggs separated
7 ounces granulated sugar
9 ounces semisweet chocolate
5 ounces sweet butter


  • Preheat oven to 450 degrees
  • Butter and flour a 10-inch spring form pan. If you are avoiding Gluten, you may use parchment or wax paper cut to fit the bottom and sides of pan
  • Using pan spray, lightly spray pan and place paper over spray
  • In a double boiler, place butter and semisweet chocolate. Stir until melted.

Remove from heat

  • Whip egg yolks with 3 ounces of sugar until mixture appears pale yellow with a thick ribbon consistency
  • In a clean stainless steel bowl, whip egg white while slowly adding remaining sugar until soft peak stage
  • Fold chocolate and butter into yolk mixture, then into egg white mixture
  • Place batter into prepared pan. Place in oven for 5 minutes, reduce temperature to 250 degrees and crack open oven door
  • Continue baking for 35 to 45 minutes
  • After cooling for one hour, remove from pan
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