Flourless Chocolate Cake
User Reviews
4.9
Flourless Chocolate Cake
Description
This recipe starts by melting dark chocolate chips of 72% cacao content with butter until smooth. The melted mixture is cooled before combining with a batter of eggs, coconut sugar, and cacao powder to avoid cooking the eggs prematurely. The mixture is poured into a greased springform pan and baked at 375°F for about 20 to 22 minutes, until the center firms up but remains tender.
The resulting cake offers a dense and fudgy crumb, underscored by bittersweet chocolate flavors with subtle notes from coconut sugar and cacao powder. The absence of flour allows the chocolate and fat content to shine through, creating a rich mouthfeel.
This cake can be cooled completely, ideally chilled to set fully before serving. It keeps well refrigerated and benefits from coming to room temperature to soften slightly before slicing. Optional substitutions include pumpkin puree or coconut oil to reduce fat content or make it dairy-free. The cake serves well on its own or with light accompaniments like whipped cream or fresh fruit.
Ingredients
- 4 ounces dark chocolate chips (72% cacao content)
- 1/2 cup butter see notes for variations, salted
- 1 cup coconut sugar (or other granulated sugar)
- 1/4 cup cacao powder
- 4 large egg
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 estimates are for one slice of 12; actual values may vary.
- For lower fat, substitute half the butter with pumpkin puree without changing flavor.
- Dairy-free option uses coconut oil in place of butter, about 1/3 cup recommended.
- Egg-free version is available as a vegan chocolate tart alternative.
- For no refined sugar, combine baking chocolate and coconut oil melted, then add pumpkin puree, cacao powder, honey, and eggs before baking.
- Bring refrigerated cake to room temperature at least one hour before serving for best texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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