Prep Time: 30 minutes
Cooking Time: 45 minutes, plus at least 6 hours or overnight for cooling
Serves: 20

It is not too early to think about Valentine’s Day. In the Lui’s household we are constantly showing our love through the food we make. As you may know, Helen Chin Lui, our in house reflexologist is a chef. If she isn’t working to help people to heal she is cooking for her family.

This cake is so wonderfully rich that many people can only eat slivers of it in one sitting.  It is quick and easy to make, but be sure to leave enough time for it to cool down.  Most people are tempted to eat the cake while it is in the spring form pan while cooling. This cake is a great dessert to make if you are planning to serve a lot of people. I have served it to 20 people at one event and still had left overs.

This cake is made in a 10” x 3” spring form pan.  Best of all it is gluten-free!


  • (2) 8 oz packages semi-sweet chocolate squares (a total of 16,1-oz squares)
  • 2 C butter (4 sticks)
  • 1 C granulated sugar
  • 1 C half-and-half, at room temperature
  • 1/2 t salt
  • 1 T vanilla extract
  • 8 large eggs, at room temperature

Chocolate glaze

1 C heavy or whipping cream, optional, for decoration


Preheat the oven to 350 degrees.  Coat a 10” x 3” spring form pan with cooking spray and set aside.

In a large saucepan over very low heat, stirring constantly, heat chocolate, butter or margarine, sugar, half and half, and salt, until chocolate is almost melted.  Be careful not to overcook as the chocolate burns very easily.  Slight lumps are okay.  Remove the pan from the burner.  The chocolate will continue to melt after the pan is taken off the burner.  Pour in vanilla extract and stir.  Set mixture aside to cool for about 10 minutes.

In a large bowl, beat eggs slightly. Set aside.

Once the chocolate is cool (test it by touching it. Hopefully you won’t scream!) You are now ready to temper the eggs. Now you are ready to temper the egg, beat the egg again until foamy. With a large spoon, spoon some of the hot chocolate mixture very slowly into the eggs as you whisk continuously.  By adding the chocolate slowly will prevent the egg from scrambling. Once 1/3 C of chocolate has been introduced and incorporated. Now slowly, continuously stirring, pour the egg/chocolate mixture back into remaining warm chocolate. Keep stirring until blended. (If you pour the egg directly into the warm chocolate mixture the chances of having scrambled egg is way up there. If scrambling happens you can try to strain the mixture, but most likely the batter will be taking a trip into the garbagel.)

Pour the batter into the greased spring form pan and bake for approximately 45 minutes.  Once you start to smell the chocolate, test for doneness by inserting a toothpick 2 inches from the edge. The toothpick should come out clean. The middle will still be jiggley. The cake will continue to solidify as it cools.

Cool the cake in the pan on a cake rack.  Once the cake is cool to the touch, remove the sides of the pan, wrap the cake in plastic and refrigerate until well chilled, at least 6 hours. In the meantime make the chocolate glaze and refrigerate.

Remove the cake from the refrigerator.  Warm the chocolate glaze on low heat, if needed, and spread over top and down side of cake.

For optional decorations, pipe whipped cream around the edge of the cake.  Garnish with fresh fruit around the edge, or cover the top of cake completely with strawberries or raspberries.

Chocolate Glaze


  • 6 oz package semi-sweet chocolate chips, or 6 1-oz chocolate squares
  • 2 T butter
  • 3 T milk
  • 2 T white corn syrup


In a large saucepan, over low heat, stirring constantly, heat the chocolate chips or squares and the butter or margarine until the chocolate is almost melted.  Remove the pan from the burner and continue to stir until the chocolate is completely melted.  Beat in the milk and white corn syrup.  Stir until blended. Pour and spread on top and sides of cake.

Wonderful with a cup of coffee and strawberries and/or raspberries.

Helen Chin Lui is a certified Reflexologist, certified Energy Medicine and Reiki practitioner. She is the founder and owner of the Healing Place in Medfield. She specializes in helping clients with chronic digestive disorders and chronic pain. For your free report ” “Proven Alternative Ways to Heal Chronic Digestive Problems: What Your Doctor Doesn’t Know Can Keep You from Healing”  visit and sign up for the Healing Place’s newsletter.

If you would like to schedule a free 60-minute consultation or make an appointment, please call 508 359 6463 or  for more information about services visit the Healing Place’s website at



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