Flourless Chewy Chocolate Cookie Cake Recipe – An Ode to Eve

I like versatility. You know, like casual sneakers you can also wear to the gym, tote bags that double as purses (I HATE wearing purses), and cookies that also double as cake. No joke on that last one.

I came up with the idea for this recipe after tearing through a flourless fudge cookie at Atlas Eats. Chewy, and full of nutty chocolatey goodness, they serve their cookies with a dollop of unsweetened whipped cream and a berry compote. As I wiped the whipped cream from my chin (this happens often) I wondered: WHAT IF THIS WAS A CAKE???

And now, it is.


This recipe is dedicated to my best friend and life soul companion, Eve. It was her birthday in April and I perfected this recipe just in time to present it to her at her gold-themed 26th birthday party. By the way, it was a blast. I still have glitter all over my car.


I met Eve my freshman year at SUNY Geneseo in the back of my research stats class. She was scrawling poetry all over her class notes and I couldn’t help but notice her long, wild hair, that seemed to have a life of its own.

“I like your mermaid hair,” I whispered.

Eve and I in 2011, at my 20th birthday party. We were babies!

And maybe it wasn’t that moment in particular, but since then my life has never been the same. So cheers to Eve, who is doing incredibly important work in grad school over at Cornell. She’s going to change the world, people! She deserves more than just this cake! But it’s a good start.


Chewy Chocolate Fudge Cookie Cake (Gluten Free!)

This flourless fudge cookie cake is chewy, decadent, and pretty damn beautiful (if I say so myself). Sandwiched between the perfect amount of fresh whipped cream and berry sauce, this is a cake that’s simple to assemble and verrrry adaptable. The cake was inspired by the chewy flourless fudge cookies at Atlas Eats in Irondequoit, New York, one of my favorite spots for brunch and baked goods.

For the Cake

  • 1 1/2 cups powdered sugar
  • 1/3 cup unsweetened cocoa powder
  • a pinch flaky sea salt
  • 2 egg whites (room temp)
  • 1 tsp vanilla extract
  • 1/2 cup dark chocolate chunks
  • 1/4 cup crushed nuts (pecans or walnuts work best)

For the Whipped Cream

  • 2 cups heavy cream
  • 1 tsp vanilla extract

Strawberry Sauce

  • 1 cup strawberries (frozen or fresh )
  • 1 tbs lemon juice
  • 1 cup sugar
  • 1/4 cup water
  • 1 tbs cornstarch, plus 2 tbs warm-hot water (you can omit this, but it helps thicken the sauce )

For Garnish

  • 1/4 cup nuts (rough chopped or whole )
  • dark chocolate chunks

For the Cookies

  1. Preheat the oven to 355 degrees F. Line 3 large baking sheets with parchment paper 

  2. In a large bowl, whisk together the sugar, cocoa powder, and salt.

  3. Add the remaining ingredients and whisk until combined. The batter should be shiny, thick, yet moist. 

  4. Fold in the chocolate chips and nuts.

  5. Divide the batter into three equal parts and place on baking sheets. Use an offset spatula to distribute the batter until it forms a circle. They don’t have to all be exactly the same size, but try to get them close! 

  6. (From here, you can also just bake these like normal cookies in one-inch dollops for 10 minutes and dip them in the whipped cream and strawberry sauce. I won’t judge.) 

  7. Depending on the size of your oven, you might have to work in batches here. Bake for 10-12 minutes until the cookies are glossy and are beginning to crack. Let cool completely before assembling.

For the Whipped Cream

  1. In a standing mixer (or by hand if you’re strong) whisk whipped cream and vanilla until stiff peaks form. If you like your whipped cream sweet, feel free to add sugar. I found the cream without sugar to be refreshing with the sweetness of the strawberry sauce and the decadence of the fudge. 

  2. Place in fridge and let chill until you’re ready to assemble. 

For the Strawberry Sauce

  1. Whisk the cornstarch and 2 tbs water together until the cornstarch has incorporated (doesn’t have to be perfect, we just don’t want clumps!). 

  2. Place the strawberries in the saucepan with the sugar and 1/4 cup water on medium heat, stirring as needed until the sugar has evaporated and the mixture starts to boil. 

  3. Lower to a simmer. Add the cornstarch mixture and mix to combine. Let the sauce simmer for 10-15 minutes, stirring occasionally until it begins to thicken. Take off the heat and allow it to cool (it will thicken more as it cools) 


  1. Layer each cookie with a center of cooled strawberry sauce and a perimeter of whipped cream. Repeat until you’ve reached the top. Decorate as you wish. For a crunchier cake, eat right away. For a more traditional cake texture, refrigerate overnight. 



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