The most decadent, indulgent, yet healthier flourless chocolate cake you’ll want to make over and over again! This chocolate-rich cake only has 6 ingredients which you most likely have in your pantry. It’s super easy to make but it’s restaurant-quality cake that your friends might think you’ve spent hours in the kitchen to make it.
It’s flourless so it’s zero white flours, and made only from rich, dark chocolate, eggs, and a bit of sweetener… and a hint of coffee for some flavor balance!
This cake can be made paleo, and even refined-sugar free. I’ve made this on numerous occasions and it’s always a hit with my family and friends. This goes perfectly with a scoop of your favorite vanilla gelato or some coconut yogurt or just fresh berries for a healthier twist.
TIPS TO MAKE THIS FLOURLESS CHOCOLATE CAKE
- Use room temperature eggs. This makes a huge difference when it comes to how your cake rises so be sure to take your eggs out of the fridge at least 20 minutes prior to baking. If you don’t have time, you can also submerge the eggs in hot water for 10 seconds to get its temperature down.
- Pick a high-quality dark chocolate. I’ve used dark chocolate chips and also dark chocolate bars for this recipe. I would recommend going for at least 70% dark chocolate.
- Beat the egg whites to soft peaks. Keep an eye on your egg whites when you beat it. I use a stand mixer and mix it on medium high speed for about 6-8 minutes. Soft peaks mean that when you dip the whisk into the meringue, it slightly holds it shape but not too stiff at the tip.
- Fold in the meringue gently to the chocolate mixture. Don’t deflate all the air that you’ve incorporated into the meringue by mixing vigorously. Use a spatula or wooden spoon to gently fold it in and stop mixing until it’s just well combined.
CAN YOU PREP THIS FLOURLESS CHOCOLATE CAKE AHEAD?
Yes can do! I usually make this cake the day or night before I wish to serve this. Keep it in the pan when you are chilling it in the fridge and be sure to cool it down to room temperature first. In that way when you un-mould the cake the day after it stays intact, it’s less likely to break or crumble, and you can easily transfer it to a serving plate.
So, shall we get baking?
Equipment
- spring form pan, 9 inches
Ingredients
- 250 grams good-quality, dark chocolate (at least 70%)
- 6 tablespoons unsalted butter
- 1/2 cup raw sugar or coconut sugar
- 1 teaspoon espresso powder or instant coffee powder
- 6 eggs at room temperature
- 1 tablespoon unsweetened cocoa powder for topping
- fresh berries optional (for topping)
Instructions
- Pre-heat your oven to 300 deg F or 145 deg C. Prep your spring form pan by greasing the bottom with butter and then lining it with a parchment paper. The parchment paper should overhang when you clip the springform pan so that it's easier to take out the cake once baked.
- In a large bowl, add the dark chocolate and butter and melt it on a double-boiler, stirring constantly til chocolate is melted and smooth. You can also melt it in the microwave at 20 second intervals. Set it aside to cool down.
- Separate the eggs, and in another large bowl add the egg whites and beat to soft peaks at medium speed for about 6-8 minutes while gradually adding the sugar. The meringue should be fluffy but not too stiff. Set aside.
- Once melted chocolate is cooled, add the egg yolks one at a time, using a whisk or wooden spoon. Add the espresso powder and whisk briefly until all is well combined.
- Take the beaten egg whites and fold in gently 1/3 of if into the chocolate mixture. Add the rest of the egg white meringue and fold in slowly until you no longer see white streaks. Try not to over-mix so you don't deflate the mixture. Pour the batter into the prepared pan and bake for about 43-45 minutes or until you see the top starts to crack.
- Once done, turn off the oven and take the cake out of the oven. Let it cool on the pan completely. The cake will start to deflate which is typical for flourless cakes. Once cooled to room temperature, loosen the edges with a spatula and release the sides of the springform pan. Carefully peel the baking paper from the bottom and transfer the cake to a plate or cake stand.
- Sift some unsweetened cocoa powder on top and decorate with your favorite toppings like fresh berries. You can store this in the fridge for up to 5 days, or the freezer for up to a month. Don't refreeze once thawed.
Nutrition
If you love chocolate treats, be sure to check these other recipes out:
SUPER MOIST PALEO CHOCOLATE CAKE
VEGAN CHOCOLATE CUPCAKES WITH RASPBERRY FILLING
If you loved this recipe, or tried it out, be sure to tag me in INSTAGRAM @fitfoodiemommy!
xx,
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