Flourless Chocolate Cake
This easy flourless chocolate cake is amazingly rich and decadent. Every bite is packed with fudge-like chocolate flavor and it will definitely satisfy all your chocolate cravings.
Servings : 12
Ingredients
- 5 large eggs, at room temperature, yolks and whites separated
- 12 ounces sugar free dark chocolate, chopped, (you can also use semi-sweet chocolate, milk chocolate, etc.)
- ¾ cup butter, cut into ½-inch cubes
- ¼ teaspoon cream of tartar
- ¾ cup powdered sweetener, or powdered sugar. If using 70% dark chocolate, add ¼-cup to ½-cup more sweetener.
- ¼ teaspoon salt
- 1 tablespoon pure vanilla extract
- cocoa powder, powdered sugar, berries, chocolate shavings, etc., for garnish, optional
Instructions
- Preheat oven to 350˚F.
- Grease a 9-inch springform pan with some butter and line the bottom with parchment paper. Set aside.
- Pour water in a small saucepan; water should come up about 2 inches; set it over medium heat and bring to a simmer; decrease heat to low.
- Put a metal bowl (or a heat-proof bowl) over the saucepan; to the top bowl, add the chocolate and butter; using a rubber spatula, stir until melted and smooth. Remove from heat and let cool slightly.
- In the meantime, in a separate large mixing bowl, beat egg yolks with an electric mixer for 5 minutes, or until thickened and bright yellow.
- Gradually beat in the melted chocolate mixture. Set aside.
- In a separate large bowl add the egg whites and cream of tartar.
- Clean the beaters and beat the egg whites on medium speed until foamy.
- Gradually add the powdered sweetener or sugar, one tablespoon at a time. Continue to beat on high after each addition until the sugar is completely combined.
- Add in the salt and vanilla, and continue beating on high until stiff and glossy peaks form.
- Using a spatula, fold ¼ of the egg whites mixture into the chocolate mixture.
- Then, fold in the remaining egg whites. Fold, do not mix, until incorporated, smooth, and chocolaty.
- Transfer the mixture to the springform cake pan.
- Bake for 30 to 32 minutes, or until a toothpick inserted in the center of the cake comes out with moist crumbs. Start checking for doneness around the 28-minute mark.
- Remove the cake from the oven and let it cool on a wire rack.
- Once cooled, loosen the sides of the cake by running a knife all around the edges of the pan.
- Remove the rim from the pan.
- Dust the cake with cocoa powder or confectioner’s sugar.
- Add chocolate shavings and raspberries.
- Serve.
Notes
- Separating Eggs: Let eggs sit at room temperature for 20 minutes before separating.
- Chocolate: You don't have to use sugar-free dark chocolate. You can also use semi-sweet chocolate, milk chocolate, etc.
- Sweetener: To keep the carbohydrates lower, I used powdered sweetener, but you can also use regular powdered sugar.
- Create Steam: This flourless chocolate cake may benefit from a steamy baking environment. Try placing an ovenproof dish with hot water in the oven to generate steam while the cake bakes. It's a simple step that will enhance the cake's texture.
- Avoid Overbaking: For the best result, consider taking the cake out of the oven slightly "early," or when a toothpick inserted into the center has a few moist crumbs on it.
- Enhance the Flavor: To deepen the chocolate flavor, consider blending a spoonful of espresso or cocoa powder into the melted chocolate. Some cooks even add a pinch of cayenne pepper for a unique twist.
Nutrition
Serving: 1 slice | Calories: 245 kcal | Carbohydrates: 17 g | Protein: 2 g | Fat: 23 g | Saturated Fat: 14 g | Cholesterol: 99 mg | Sodium: 176 mg | Potassium: 39 mg | Fiber: 12 g | Sugar: 1 g | Vitamin A: 454 IU | Calcium: 14 mg | Iron: 2 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.