•   Flourless Chocolate Cake
  • 26 fl oz water
  • 2 lb. plus 10 oz. sugar, divided
  • 2 lb. plus 6 oz. bittersweet baking chocolate, finely chopped
  • 2 lb. semi-sweet baking chocolate, finely chopped
  • 4 lb. eggs
  • 3 lb. butter, melted
  • 4 tsp. vanilla
  •   Cheesecake
  • 2 lb. plus 6 oz. cream cheese, softened
  • 9 oz. sugar
  • 13 fl oz heavy cream
  • 2 tsp. vanilla
  • 10 oz. whole eggs
  • 1-1/2 oz. egg yolks
  • 40 each OREO Wafers


Nutritional facts are based on a single serving
Calories 880
Total fat 62g
Saturated fat 35g
Trans fat 1.5g
Cholesterol 315mg
Sodium 480mg
Carbohydrate 68g
Dietary fiber 4g
Sugars 51g
Protein 12g
Calcium 8%DV
Iron 20%DV


  1. Flourless  Chocolate Cake: Bring water and 1 qt. sugar to boil in medium saucepan on medium heat; cook until sugar is dissolved, stirring constantly. Remove from heat. Add chocolates; stir until melted.
  2. Beat  eggs and remaining sugar in 6-qt. bowl of mixer fitted with paddle attachment 3 min. or until well blended. Whisk in chocolate mixture, butter and vanilla.
  3. Cheesecake:  Beat cream cheese in 6-qt. bowl of mixer fitted with paddle attachment on medium speed 1 min. Add sugar; beat 2 min. or until well blended. Add cream and vanilla; mix well. Gradually add whole eggs and yolks, beating on low speed after each addition just until blended.
  4. Butter  40 each 3-inch cake rings. Place in parchment paper-lined full-sheet pan. Add 2 slightly rounded #20 scoops (about 4.7 oz.) of the chocolate cake batter to each ring. Top each with #20 scoop (about 1.7 oz.) of the cheesecake batter, pressing scoop gently into cake batter so that it rises around the cheesecake batter.
  5. Place  full steamtable pan filled with hot water on bottom rack of 325ºF standard oven. Place pan of cheesecakes on top rack. Bake 25 to 30 min. or until cakes start to puff over tops of rings. Cool cakes completely in rings in pan.
  6. Dip  paring knife in warm water; run around edge of each cake in cake ring. Carefully remove cake rings. Use spatula to place 1 cake on each cookie. Wrap individually in plastic wrap. Refrigerate until ready to serve.
  7. Make Ahead

    Cakes can be baked ahead of time. Cool completely, then remove from rings as directed. Wrap tightly; freeze up to 2 weeks. Thaw in refrigerator overnight, then continue as directed. Refrigerate up to 24 hours before serving.

Have some cookies.

Our site delivers snacking insights to foodservice professionals, and it uses cookies to make your experience better. By continuing to navigate on this website, you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.