Flourless Chocolate Cake
User Reviews
4.9
207 reviews
Excellent
Flourless Chocolate Cake
Report
This flourless chocolate cake is a deliciously elegant yet easy to make chocolate dessert that’s sure to impress guests. Watch the video below to see how quickly it comes together!
Share:
Ingredients
- 8 ounces semisweet chocolate chips
- 6 tablespoons butter or coconut oil
- 6 large eggs egg whites and yolks separated (room temperature)
- ½ cup coconut sugar
- ½ tsp espresso powder
- optional cacao powder, for dusting
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.
Equipments used:
Notes
- While this recipe is for a light and fluffy cake, if you do prefer a denser cake that's easy to make. Just don't separate the eggs and crack them into the bowl in step 4.
- Sometimes it can be difficult to find espresso powder in the supermarket. I purchase this one from Amazon. Make sure to read my Paleo Chocolate Cake recipe to understand the amazing effect espresso powder has on chocolate desserts.
- Definitely use a springform pan and not a regular pan for this cake recipe. It makes it easy to remove and transfer to a serving plate.
- If you do opt for maple syrup in this recipe, you may need to cook the cake several minutes longer as maple syrup adds moisture to the recipe.
Nutrition Information
Show Details
Calories
109kcal
(5%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
1mg
(0%)
Sodium
2mg
(0%)
Potassium
107mg
(3%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
9IU
(0%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
207 reviews
Excellent
Other Recipes
You'll Also Love
