Flourless Chocolate Cake
User Reviews
4.9
Flourless Chocolate Cake
Description
Flourless Chocolate Cake features melted semisweet chocolate and butter blended with whipped egg whites for a light texture, balanced by coconut sugar and a hint of espresso powder to enhance the chocolate's complexity. The process includes careful melting, cooler mixing stages, and gentle folding to maintain an airy consistency despite the absence of flour.
The baking at a low temperature produces a tender interior without a crusty edge, making it suited for those who seek a soft, fudgy dessert. This cake can be dusted with cacao powder if desired for an attractive presentation.
Serving suggestions include slicing after cooling and removing carefully from a prepared springform pan for easy release. The light texture benefits from careful handling during plating.
Notes recommend using a springform pan for ease, mention the option to skip separating eggs for a denser cake, and advise attention to espresso powder availability and potential minor timing adjustments if substituting maple syrup for coconut sugar.
Ingredients
- 8 ounces semisweet chocolate chips
- 6 tablespoons butter or coconut oil
- 6 egg egg whites and yolks separated (room temperature, large
- ½ cup coconut sugar
- ½ tsp espresso powder
- cacao powder for dusting; optional
Instructions
- Prep your pan. Preheat your oven to 300°F (150°C). Butter the bottom and sides of a 9-inch springform pan. You can also line the bottom of the springform pan with parchment paper (on top of the butter) for easy removal.
- Make the chocolate mixture. Add the chocolate and butter to a large glass bowl and melt over a double-boiler, stirring until fully melted. Alternatively, you can slowly heat the chocolate and butter in 20-second increments in the microwave. Remove the bowl from the double-boiler (or microwave) and let cool to room temperature.
- Whip the egg whites. While the chocolate is cooling, add the egg whites to a large bowl and beat on medium-high until soft peaks form. Slowly add the coconut sugar while beating, about one tablespoon at a time, until fully incorporated. Set aside.
- Mix the chocolate and eggs yolks. To the melted and now room-temperature chocolate, add the egg yolks and espresso powder and stir together. Make sure the chocolate is cooled to room temperature, otherwise, you'll end up with scrambled eggs in your chocolate.
- Mix the egg whites into the chocolate. Add ⅓ of the egg whites to the chocolate, then stir to combine and lighten the chocolate mixture. Gently fold in the remaining egg whites, trying not to deflate the mixture too much.
- Bake the cake. Pour the batter into the springform pan and bake for 45 minutes. The cake will rise to the top of the springform pan while baking but will deflate once cooled.
- Cool and serve. Let the cake cool completely, then remove from the springform pan. Dust with cacao powder before serving.
Notes
- Use a springform pan to remove the cake easily without damaging it.
- If a denser texture is preferred, omit separating the eggs and mix whole in step 4.
- Espresso powder intensifies chocolate flavor; use as directed or source online if unavailable locally.
- Replacing coconut sugar with maple syrup may require baking a few minutes longer due to added moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 2mg | 0% |
| Potassium | 107mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 9IU | 0% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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