Flourless Chocolate Cake

5 from 1 vote

Course: Dessert

Cuisine: American

Keyword: flourless chocolate cake

Prep Time: 15

Cook Time: 45

Servings: people

Calories: 326kcal

Author: Tara Tan

A decadent, chocolate-rich, flourless chocolate cake that is so delicious and guilt-free!

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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

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