Best Flourless Chocolate Cake Recipe With Only 5 Ingredients!
Well, the baking season is on and we would like to contribute another Best Flourless Chocolate Cake Recipe for all you guys who are looking forward to having it for today.
So today We are going to show you how to make a flourless chocolate cake that is rich and decadent and divine. And yes it’s 100% flourless.
So that means that not only is it gluten-free but that you don’t have to worry about mixing or substituting various flours.
In fact, there are only five ingredients in this chocolate cake recipe.
Best Flourless Chocolate Cake Recipe With Only 5 Ingredients
To get started, fill a pot with about two inches of water, as we’ll create a double boiler to melt our chocolate.
You could also skip this step and use a microwave to melt the chocolate if you prefer that method.
While the water is coming to a boil, we’ll separate 6 eggs and bring them to room temperature.
Free Tip Of The Day!
When it comes to separating eggs, it’s easiest to separate eggs while they’re still cold and then let them come to room temperature once they’re separated.
Many flourless chocolate cake recipes are really dense and almost fudge-like but I prefer a lighter, more fluffier cake.
That’s why we’re separating the eggs because then we can whip up the egg whites and fold them back into the batter for a light and airy chocolate cake.
Measure eight ounces of semi-sweet chocolate chips and place them in a large bowl as we’ll be adding more to this.
We also use Pascha chocolate chips as they’re allergen friendly.
To the chocolate, add six tablespoons of butter and then transfer the bowl to the pot of simmering water to slowly melt the chocolate and butter.
Make sure that the water isn’t touching the bottom of the glass bowl as you don’t want to burn the chocolate.
And after a few minutes, it should be completely melted and silky smooth when you stir it.
Remove the chocolate from the heat and let it cool to room temperature and then pre-heat your oven to 300 degrees Fahrenheit.
Grease the inside of a 9-inch Springform Pan with butter and do make sure you grease all the way to the top of the pan as this cake expands a bit like a souffle and then set this pan to the side.
Add your room-temperature egg whites to a stand mixer and beat these until you have soft to medium peaks.
When using a stand mixer for egg whites, you can easily and quickly over beat them, so do keep an eye on them. You could also use a hand mixer as well.
Once you have soft peaks add half a cup of coconut sugar, about a tablespoon at a time until it’s fully incorporated into the egg whites.
Normally doing this with white sugar would create a meringue texture but the granules of coconut sugar are much larger, so it’s not quite as glossy as a meringue but that’s okay.
We’re just looking for it to be fully combined.
You could also use maple syrup or a keto-friendly sugar like monk fruit.
At this point, our melted chocolate should be room temperature and that’s really important because we’re going to add our egg yolks and we don’t want to accidentally scramble our eggs into our chocolate.
So add the egg yolks and stir them into the chocolate.
You also want to add a half a teaspoon of espresso powder to the chocolate.
Add one-third of the egg whites to the chocolate and stir them together.
You’re just looking to lighten the heaviness of the chocolate at this stage, so don’t worry about deflating the egg whites.
Then add the remaining egg whites and gently fold them into the chocolate.
You can do this by scraping your spatula in a circular motion around the outside of the bowl, lifting from the bottom to the top.
When you’re done, it should be pretty well combined but it’s also okay if there are still a few streaks in the batter.
Pour the batter into your springform pan and bake it for 40 to 45 minutes.
The cake should be at the top of the pan when you remove it from the oven but it will instantly start to deflate once it cools.
You may also get cracks on the top of the cake as it cools depending on which sugar you use.
When it comes to serving your flourless chocolate cake, you can sprinkle it with powdered sugar, cacao powder, or dollop some coconut whipped cream with a side of berries.
As you slice the cake, you’ll instantly be able to tell that it’s not overly dense.
It’s light and fluffy, yet rich and decadent, and that’s how easy it is to make a flourless chocolate cake that’s gluten-free and paleo-friendly.