Flourless Chocolate Cake
User Reviews
4.9
141 reviews
Excellent
Flourless Chocolate Cake
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This flourless chocolate cake is made with 5 simple ingredients and is naturally gluten-free! It's rich and fudgy, and reminds me of a cross between brownies and fudge.
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Ingredients
- 4 ounces dark chocolate chips (72% cacao content)
- 1/2 cup salted butter (see notes for variations)
- 1 cup coconut sugar (or other granulated sugar)
- 1/4 cup cacao powder
- 4 large eggs
Instructions
- Preheat the oven to 375ºF and grease an 8" springform pan with cooking spray.
- In a heatproof bowl, melt the chocolate chips and butter together, stirring until completely smooth. (You can use a double-boiler for this, or the microwave in 30-second intervals.) Set it aside to cool slightly.
- In a large bowl, combine the coconut sugar, eggs, and cacao powder. Stir until smooth, then add in the cooled chocolate. (Make sure it's not too hot, so it doesn't start to cook the eggs.) Mix until smooth.
- Pour the chocolate batter into the greased pan and then bake at 375ºF until the center looks firm, about 20 to 22 minutes.
- Allow the cake to cool in the pan completely. You can speed the process by placing it in the fridge to cool, if you need to serve it in under 2 hours. You can make this cake up to 2 days in advance and store it tightly covered in the fridge until you're ready to serve. I recommend bringing it to room temperature on the counter for at least 1 hour for the best flavor. Serve with shaved chocolate on top, for a pretty presentation, or a sprinkle of cacao powder or powdered sugar, if you prefer. You can also freeze this cake, tightly covered, for up to 3 months.
Notes
- Nutrition information is for 1 of 12 slices. This information is automatically calculated, and is just an estimate, not a guarantee.
- For a lower-fat cake, swap half of the butter for pumpkin puree instead. You can't taste the difference at all!
- For a dairy-free cake, use coconut oil instead of butter. I recommend using only a 1/3 cup of coconut oil in that case. Or, use a 1/4 cup oil + a 1/4 cup pumpkin puree, for a lower fat option.
- For an egg-free cake, check out my Vegan Chocolate Tart, instead.
- Prefer a cake made with NO refined sugar? Try this other variation:
- Ingredients:
- Melt the baking chocolate with the coconut oil, then set it aside to cool slightly. In a large bowl, combine the pumpkin puree, cacao powder, honey, and eggs, and stir well. Add the cooled melted chocolate mixture, and mix again. Pour into a greased 8-inch springform pan and bake at 375ºF for 20 to 22 minutes, or until the center is firm. Cool completely, then slice and serve.
- 4 oz. unsweetened baking chocolate
- 1/4 cup melted coconut oil
- 1/4 cup pumpkin puree
- 1/4 cup cacao powder
- 3/4 cup honey
- 4 eggs
Nutrition Information
Show Details
Calories
192kcal
(10%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
118mg
(5%)
Potassium
110mg
(3%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
324IU
(6%)
Vitamin C
1mg
(1%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 118mg | 5% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 324IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
141 reviews
Excellent
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