Description
This Flourless Chocolate Cake is an elegant and rich dessert that is easy to prepare and perfect for those who crave deep chocolate flavor without any flour. Made with semisweet chocolate, butter, eggs, and coconut sugar, this dense and fudgy cake is baked at a low temperature for a tender crumb and can be dusted with cacao powder for a beautiful finish.
Ingredients
Scale
Chocolate Mixture
- 8 ounces semisweet chocolate chips
- 6 tablespoons butter (or coconut oil)
Eggs and Sugar
- 6 large eggs (egg whites and yolks separated, room temperature)
- ½ cup coconut sugar
- ½ teaspoon 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. Optionally, line the bottom with parchment paper on top of the butter for easier cake removal.
- Make the chocolate mixture: In a large glass bowl, melt the semisweet chocolate chips and butter together over a double-boiler, stirring until fully melted and smooth. Alternatively, melt in 20-second increments in the microwave. Remove from heat and let cool to room temperature.
- Whip the egg whites: While the chocolate cools, beat the egg whites in a large bowl on medium-high speed until soft peaks form. Gradually add coconut sugar one tablespoon at a time while continuing to beat until fully incorporated and stiff peaks form. Set aside.
- Mix the chocolate and egg yolks: To the cooled chocolate mixture, add the egg yolks and espresso powder. Stir thoroughly to combine, ensuring the chocolate is cool enough to prevent cooking the yolks.
- Fold in the egg whites: Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Carefully fold in the remaining egg whites without deflating the batter to maintain the airy texture.
- Bake the cake: Pour the batter into the prepared springform pan. Bake for 45 minutes. The cake will rise during baking but will deflate as it cools.
- Cool and serve: Allow the cake to cool completely before removing from the pan. Dust the top with cacao powder before slicing and serving.
Notes
- This cake is both elegant and easy, perfect for impressing guests with minimal effort.
- Using room temperature eggs helps create a smoother batter and better volume when whipping the whites.
- Be sure the melted chocolate is cooled before adding yolks to avoid curdling.
- Folding the egg whites gently is key to keeping the cake light yet dense.
- The cake is naturally gluten free.
- Dusting with cacao powder adds a refined touch and extra chocolate flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 213 kcal
- Sugar: 11 g
- Sodium: 91 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 98 mg
