The greatest recipe for a flourless chocolate cake is provided here, so rejoice, flourless chocolate cake fans! It is simple, really rich and delectable, gluten-free, nut-free, paleo and keto friendly, and only requires 5 ingredients.
The Best Flourless Chocolate Cake
As the festive season approaches, the sweet scent of baked goods fills the air. And this season, I craved for a dessert that was both effortless and visually stunning. Behold my Flourless Chocolate Cake - a true showstopper! Although many flourless chocolate cakes tend to be heavy and fudgy, I yearned for a lighter and airier texture that still embodied the essence of a classic cake. For me, when I desire fudge, I will reach for fudge, but when it's cake I want, it's got to be cake.
Ingredients in Flourless Chocolate Cake
This flourless chocolate cake is a delicious and simple dessert that is perfect for the holiday season. With just a handful of ingredients, it’s easy to make and is a crowd-pleaser. I prefer to use coconut sugar instead of regular white sugar for a natural sweetness. But if you prefer, you can use maple syrup instead. Keep in mind that the maple syrup version will be slightly sweeter and won't have the same crackly top as the coconut sugar version.
You can also swap out the sugar for a keto-friendly option, such as monkfruit, if you're following a low-carb or keto diet. What makes this cake special is that it's not as dense as traditional flourless chocolate cakes. It has a fluffy and light texture that makes it perfect for any occasion, from holiday parties to simple family gatherings.
Is Flourless Chocolate Cake Gluten-Free?
It is, indeed! That is what makes this recipe so lovely. There is not even a trace of flour. A keto-friendly sugar like monkfruit or erythritol may be used for the butter in my version of flourless chocolate cake to make it low carb or paleo. Any type of sugar can be substituted for another in a 1:1 ratio.
How to Make Flourless Chocolate Cake
I always like to start by separating my eggs for any recipe that calls for it. It helps them come to room temperature faster and is just easier to work with. So, I separate my egg whites into a small bowl and the yolks into another.
Next, I grab a large glass bowl and add my chocolate chips and butter. I heat it over a double boiler, stirring until it's completely melted and silky smooth.
It's important to use a larger bowl than you need because you will be adding egg whites later. Once it's melted, I remove it from the double boiler and let it cool to room temperature.
While the chocolate cools, I add the egg whites to my stand mixer and beat them until they reach soft peaks.
Then I slowly add in the coconut sugar, a little at a time until it's fully incorporated. The sugar won't make the egg whites glossy like it normally would with granulated sugar, but that's okay.
Once the chocolate has cooled to room temperature, I add the egg yolks and stir to combine.
I make sure not to add them while the chocolate is hot to avoid scrambling the eggs. I then stir in some espresso powder for an extra kick of flavor.
To combine the egg whites and chocolate mixture, I add ⅓ of the egg white mixture to the chocolate and stir to lighten it up.
Then, I gently fold in the remaining egg whites, trying not to deflate them too much.
I pour the batter into a greased 9-inch springform pan and bake for 45-50 minutes.
As it bakes, the cake rises significantly (like a soufflé), but will fall back down as it cools. This gives it the beautiful crackled texture on top that makes it so irresistible.
Once it's fully cooled, I remove it from the pan and decide how I want to serve it.
Sometimes I like to keep it simple with berries and coconut whipped cream, while other times I sprinkle some cacao powder or homemade powdered sugar on top. Either way, it's always a hit!
FLOURLESS CHOCOLATE CAKE (NO REFINED SUGAR)
- 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 teaspoon espresso powder
- optional cacao powder, for dusting
- Preheat your oven to 300 degrees fahrenheit.
- 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.
- 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.
- 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.
- To the melted and now room temperature chocolate add the egg yolks and espresso powder and stir together. (*Please make sure the chocolate is cooled to room temperature, otherwise you’ll end up with scrambled eggs in your 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.
- Pour the batter in 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.
- Let the cake cool completely, then remove from the springform pan. Dust with cacao powder before serving.
- My favorite chocolate chips are Pascha Chocolate Chips as they’re gluten-free, dairy-free and vegan. Very allergen-friendly!
- 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.