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5 from 9 votes
side shot of flourless chocolate cake cut into slices and topped with powdered sugar, whipped cream, and raspberries
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Flourless Chocolate Cake

10 11 10
WW Freestyle: 10
Prep Time20 mins
Cook Time30 mins
Total Time55 mins
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.
Course: Dessert
Cuisine: American
Servings: 12
Calories: 245

Equipment

  • Oven

Ingredients

  • 5 large eggs, at room temperature, separated (let eggs sit at room temperature for at least 20 minutes before attempting to separate)
  • 12 ounces sugar free dark chocolate, chopped, (you can also use semi-sweet chocolate)
  • ¾ cup butter, cut into ½-inch cubes
  • ¼ teaspoon cream of tartar
  • ¾ cup powdered sweetener, If using 70% dark chocolate, add ¼-cup to ½-cup more sweetener. You can also use regular powdered sugar.
  • 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 a little bit of 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 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, one tablespoon at a time. Continue to beat on high after each addition until 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 mixture to previously prepared springform 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.
    See notes at the bottom for baking a fudgier cake.
  • Remove cake from oven and let 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 rim from the pan.
  • Dust the cake with cocoa powder or confectioner’s sugar.
  • Add chocolate shavings and raspberries.
  • Serve.

Notes

NET CARBS: 5 g 
Baking the Cake: For this flourless cake, you may find that it will bake better if you put an ovenproof-dish filled with hot water on the bottom rack of the oven, to add some steam. Flourless cakes baked with steam tend to be slightly more fudgy, while those baked without steam tend to be more cakey.
Nutrition Facts
Flourless Chocolate Cake
Amount Per Serving (1 slice)
Calories 245 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g70%
Cholesterol 99mg33%
Sodium 176mg7%
Potassium 39mg1%
Carbohydrates 17g6%
Fiber 12g48%
Sugar 1g1%
Protein 2g4%
Vitamin A 454IU9%
Calcium 14mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: easy chocolate cake recipe, flourless chocolate cake, flourless chocolate cake recipe, gluten free cake, gluten free dessert recipes, healthy chocolate cake