Easy Flourless Chocolate Cake
This flourless chocolate cake skips specialty flour blends and uses six ingredients. Whipped egg whites give the chocolate batter its lift. I make this on weekends when the cooling time fits around laundry. The recipe yields 12 slices, with optional cacao powder for finishing.
Why This Works
Melted chocolate forms the base, giving every slice a concentrated chocolate flavor. Butter adds richness, while egg yolks help bring the mixture together. Whipped whites introduce air without baking powder or baking soda. Coconut sugar sweetens the batter as it mixes into the whites.
The espresso powder supports the chocolate flavor without requiring brewed coffee. Gentle folding preserves enough air to keep the texture from becoming overly dense. The supplied nutrition lists 213 calories and 4g protein per slice. Those values assume the cake is divided into 12 servings.
How It Comes Together
Allow 20 minutes for prep and 45 minutes for baking. The listed total is 1 hour 5 minutes. Complete cooling takes additional time before the pan can be removed. Plan that cooling window before choosing when to serve dessert.
Melt the chocolate and butter first so they can cool before mixing. Beat the whites separately, adding the coconut sugar gradually. Stir yolks and espresso into the cooled chocolate before incorporating the whites. Bake in the prepared pan, then cool completely before releasing the sides.
What You Need
A 9-inch springform pan allows the sides to release around the cooled cake. Set out separate bowls for the chocolate mixture and egg whites. Keep the whisk and egg white bowl clean and free from grease. Check packaged ingredients for gluten-free labeling when avoiding gluten.
- 8 ounces semisweet chocolate chips
- 6 tablespoons butter (or coconut oil)
- 6 large eggs, separated, room temperature
- ½ cup coconut sugar
- ½ tsp espresso powder
- Cacao powder, for dusting (optional)
How to Make It
Cool the chocolate to room temperature before adding the egg yolks. Hot chocolate can cook the eggs instead of combining smoothly. Fold with broad, gentle movements once the remaining whites enter the bowl.
- Preheat the oven to 300°F (150°C). Grease the bottom and sides of a 9-inch springform pan with butter, optionally lining the bottom with parchment paper for easier removal.
- Combine the semisweet chocolate chips and butter in a large heatproof bowl. Melt over a double boiler, stirring continuously until smooth, or microwave in 20-second bursts. Remove from heat and allow to cool to room temperature.
- In a separate large bowl, beat the egg whites on medium-high speed until soft peaks form. Gradually incorporate the coconut sugar approximately one tablespoon at a time while beating until fully integrated. Set aside.
- Add the egg yolks and espresso powder to the cooled room-temperature chocolate mixture and stir until combined.
- Stir one-third of the whipped egg whites into the chocolate mixture to lighten the texture. Gently fold in the remaining egg whites just until combined, taking care not to overmix and deflate the batter.
- Transfer the batter into the prepared springform pan and bake for 45 minutes.
- Allow the cake to cool completely before removing the sides of the springform pan. Dust the top with cacao powder before serving.
How to Serve It
Cut the cooled cake into 12 slices using a sharp knife. Wipe the blade between cuts to keep the edges neater. Add the optional cacao dusting just before serving. A small sieve helps spread a thin layer without heavy patches.
Fresh raspberries or sliced strawberries add acidity beside the rich chocolate. Plain whipped cream is another option when a softer contrast sounds useful. Coffee or unsweetened tea works without adding another dessert component. These optional accompaniments aren’t included in the supplied nutrition values.
Leftovers and Storage
Refrigerate for up to 4 days in a covered container. Let the cake cool before covering to avoid trapping excess condensation. Store individual slices separately when you want easy portions. Keep the refrigerator at 40°F or below.
The cake can be served chilled, with no reheating required. For a warmer slice, microwave on a microwave-safe plate for 5 seconds. Check it, then repeat in 5-second intervals only as needed. Warm gently because prolonged heating can soften the slice excessively.
Quick Notes
Watch the whites as they whip instead of relying on a fixed timer. Soft peaks bend over when the beaters lift. Add the sugar gradually as directed rather than dumping everything in together.
- Cool the chocolate mixture before adding yolks; this step protects the batter’s texture.
- Avoid vigorous stirring after adding the remaining whites, which can deflate them.
- Compare chocolate chip prices per ounce; a larger bag isn’t automatically cheaper.
- Prepare the pan before whipping whites so the finished batter can bake promptly.
- Separate each egg over a small bowl before adding whites to the main bowl.
- Use the listed coconut oil alternative in the same 6-tablespoon quantity.
Easy Swaps
Keep substitutions focused because eggs and chocolate provide the cake’s structure. The original ingredients and method remain listed above. Optional variations can change sweetness, texture, and nutrition.
- Choose coconut oil, dairy-free chocolate chips, and coconut oil for greasing to avoid dairy.
- Replace semisweet chips with equal weight chopped semisweet chocolate.
- Use unsweetened cocoa powder instead of cacao powder for the optional dusting.
Ingredients
Method
- Preheat the oven to 300°F (150°C). Grease the bottom and sides of a 9-inch springform pan with butter, optionally lining the bottom with parchment paper for easier removal.
- Combine the semisweet chocolate chips and butter in a large heatproof bowl. Melt over a double boiler, stirring continuously until smooth, or microwave in 20-second bursts. Remove from heat and allow to cool to room temperature.
- In a separate large bowl, beat the egg whites on medium-high speed until soft peaks form. Gradually incorporate the coconut sugar approximately one tablespoon at a time while beating until fully integrated. Set aside.
- Add the egg yolks and espresso powder to the cooled room-temperature chocolate mixture and stir until combined.
- Stir one-third of the whipped egg whites into the chocolate mixture to lighten the texture. Gently fold in the remaining egg whites just until combined, taking care not to overmix and deflate the batter.
- Transfer the batter into the prepared springform pan and bake for 45 minutes.
- Allow the cake to cool completely before removing the sides of the springform pan. Dust the top with cacao powder before serving.
Common Questions
Why did the center settle after baking?
Some settling is normal as the cake cools and its trapped air contracts. A slightly sunken center doesn’t automatically mean something went wrong. Let the cake cool completely before judging its final texture.
Can I make this a day ahead?
Yes, bake it ahead and allow it to cool completely. Cover and refrigerate until serving. Add the optional cacao powder shortly before slicing.
Is the cacao powder required?
No, the ingredient list marks the dusting as optional. The cake already contains melted chocolate throughout. Leave the top plain if you prefer.
Cool the chocolate, fold gently, and leave time for the finished cake to cool. Release the pan only after the cake has cooled completely. Slice what you need and refrigerate the rest.
— Emily
