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Flourless Chocolate Cake Recipe

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★★★★★

4.4 from 90 reviews

This Flourless Chocolate Cake is a rich, dense dessert made without flour, using unsweetened baker’s chocolate, cocoa powder, and erythritol as a sugar substitute. It features a delicate balance of whipped egg whites and yolks for a light texture despite its decadence, perfect for gluten-free and low-carb dessert lovers.

Ingredients

Scale

Chocolate Mixture

  • 4 oz. unsweetened baker’s chocolate
  • 1/2 cup butter
  • 1/2 cup So Nourished erythritol sweetener (for chocolate mixture)

Egg Whites

  • 3 egg whites
  • 1/4 cup So Nourished erythritol sweetener (for egg whites)

Egg Yolks

  • 3 egg yolks
  • 1/4 cup So Nourished erythritol sweetener (for egg yolks)

Dry Ingredients & Flavor

  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Instructions

  1. Preheat oven and melt chocolate: Preheat your oven to 300°F. Set up a double boiler and melt the unsweetened baker’s chocolate together with the butter over low heat. If you do not have a double boiler, use a pan on low heat to prevent burning.
  2. Add erythritol to chocolate: Once the chocolate and butter are melted and smooth, stir in 1/2 cup of erythritol until fully dissolved. Keep the heat low to avoid graininess and be patient as it dissolves.
  3. Prepare egg whites: Separate 3 eggs. Beat the whites until foamy, then gradually add 1/4 cup erythritol while continuing to beat until glossy and stiff peaks form.
  4. Prepare egg yolks: Using clean beaters, beat the 3 egg yolks with the remaining 1/4 cup erythritol. Continue beating until the mixture doubles in volume and becomes pale yellow.
  5. Combine yolks with chocolate mixture: Stir the melted chocolate and butter mixture into the whipped egg yolks until fully incorporated.
  6. Add cocoa, vanilla, and salt: Mix in the cocoa powder, vanilla extract, and salt until the batter is smooth and uniform.
  7. Fold in egg whites: Gently fold in one-third of the whipped egg whites at a time into the chocolate batter, taking care to preserve the airiness. Repeat until all whites are fully incorporated but avoid over-mixing.
  8. Prepare pan and bake: Spray a springform pan with cooking oil. Place the pan on a sheet of aluminum foil to catch any drips and pour in the batter. Bake at 300°F for 35 minutes or until the edges are set and the center is slightly firm.
  9. Finish and serve: Once baked, allow the cake to cool. Dust the top with powdered erythritol before slicing and serving. Enjoy your rich, flourless chocolate cake!

Notes

  • Using a double boiler prevents the chocolate from burning or seizing during melting.
  • Be gentle when folding in egg whites to maintain the cake’s light texture.
  • This cake is naturally gluten-free and suitable for a low-carb diet due to erythritol sweetener.
  • For best results, use a springform pan to easily remove the cake without damaging its delicate sides.
  • Cooling the cake fully helps it set and improves slicing.

Keywords: Flourless Chocolate Cake, Gluten Free Dessert, Low Carb Cake, Erythritol Sweetened Cake, Chocolate Dessert

Find it online: https://cheflenacooks.com/flourless-chocolate-cake-recipe/