Flourless Chocolate Cake
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!
Servings: 12 servings
Equipment
- Stand Mixer The stand mixer I've had for ages!
- Springform Pan The best pan for making cakes.
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.
Video
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
Calories: 109kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 107mg | Fiber: 2g | Sugar: 7g | Vitamin A: 9IU | Calcium: 12mg | Iron: 1mg